Peanut Chickpea Protein Bowl (Printable Version)

Roasted chickpeas, fresh vegetables, and creamy peanut sauce over grains create this nourishing vegetarian bowl.

# What You Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables and Grains

08 - 2 cups cooked brown rice or quinoa
09 - 1 cup shredded red cabbage
10 - 1 cup julienned carrots
11 - 1 cup sliced cucumber
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup cooked and shelled edamame
14 - 1/4 cup fresh cilantro, chopped

→ Peanut Sauce

15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce
17 - 1 tablespoon maple syrup or honey
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon sriracha or chili sauce, optional
20 - 1 clove garlic, finely minced
21 - 2 to 4 tablespoons warm water

→ Toppings

22 - 2 tablespoons roasted peanuts, roughly chopped
23 - Lime wedges for serving
24 - 1 tablespoon sesame seeds, optional

# How To Make It:

01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a bowl, toss drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on prepared baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crispy.
03 - While chickpeas roast, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons warm water. Add additional water as needed to achieve smooth, pourable consistency.
04 - Cook rice or quinoa according to package directions if needed. Slice and arrange all fresh vegetables on a cutting board.
05 - Divide cooked rice or quinoa evenly among 4 serving bowls. Top each with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and fresh cilantro.
06 - Drizzle peanut sauce generously over each bowl. Sprinkle with chopped roasted peanuts and sesame seeds. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It's genuinely satisfying without any heavy feeling afterward—you'll have energy, not a food coma.
  • The peanut sauce tastes like something from a restaurant kitchen, but takes five minutes to whisk together.
  • Everything can be prepped ahead, so weeknight dinners stop feeling like chaos.
02 -
  • Drained chickpeas are non-negotiable for crispiness; the starch coating them steams them instead of roasting them, and it's a lesson I learned by making soggy chickpea bowls twice.
  • Don't skip shaking the pan halfway through roasting—those few seconds of movement prevent burning on one side and ensure even golden color throughout.
  • The peanut sauce can seize up if your peanut butter is too old or if you're not whisking gently; if it breaks, start with a tiny bit of water and whisk slowly until it comes back together.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before using—they taste twice as nutty and make the whole bowl feel more intentional.
  • Squeeze the lime wedge directly into the peanut sauce for a minute before drizzling it over the bowl; the acid makes the sauce taste even brighter and more complex.
Return