Peanut Chickpea Protein Bowl (Printable Version)

Roasted chickpeas and fresh crisp vegetables with creamy peanut sauce for a satisfying vegetarian meal.

# 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 edamame, cooked and shelled
14 - 1/4 cup chopped fresh cilantro

→ Peanut Sauce

15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce or tamari for gluten-free
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. Line a baking sheet with parchment paper.
02 - In a bowl, toss drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crisp.
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 gradually until the sauce reaches a smooth, pourable consistency.
04 - Cook rice or quinoa according to package instructions if not already prepared. Slice and arrange all fresh vegetables on a cutting board.
05 - Divide cooked rice or quinoa evenly among 4 serving bowls. Layer 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 Advice:

01 -
  • It's filling enough to satisfy you for hours, but never leaves you feeling sluggish or weighed down.
  • You can prep it on Sunday and still eat well all week without getting bored of the same old thing.
  • The peanut sauce is addictive—creamy, tangy, and secretly better than anything you'd order out.
02 -
  • If your chickpeas are still soft after roasting, pat them dry with a paper towel before tossing with oil—excess moisture is the enemy of crispiness.
  • The peanut sauce separates if it sits too long, so whisk it again just before serving or make it right before you assemble the bowls.
  • Taste the sauce and adjust everything to your preference—more soy sauce for saltiness, more maple syrup for sweetness, more water if you want it thinner.
03 -
  • Don't skip the halfway shake on the chickpeas—it takes 10 seconds and makes the difference between some crispy ones and all crispy ones.
  • If you're serving this to guests and want to look effortless, make the sauce and roast the chickpeas ahead of time, then assemble everything while they're watching—it feels impressive but takes minutes.
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