Peanut Chickpea Protein Bowl (Printable)

Protein-packed bowl featuring roasted chickpeas, fresh vegetables, and creamy peanut sauce for a nourishing meal.

# What You'll 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 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 pepper. Spread evenly on 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 as needed until sauce reaches smooth, pourable consistency.
04 - Cook brown rice or quinoa according to package directions if not already prepared. Slice and arrange all fresh vegetables on a cutting board.
05 - Divide cooked grain evenly among 4 serving bowls. Top each with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Generously drizzle peanut sauce over each bowl. Garnish with chopped roasted peanuts and sesame seeds. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It feels like a restaurant bowl but costs a fraction and uses pantry staples you probably already have.
  • The peanut sauce is dangerously good, the kind you'll want to spoon directly from the jar when no one is looking.
  • You can prep everything ahead and assemble bowls in minutes when hunger hits hard after a long day.
  • It satisfies that craving for something fresh, filling, and a little indulgent all at once.
02 -
  • Dry your chickpeas thoroughly after rinsing or they'll steam instead of crisp, I learned this after one too many sad, soggy batches.
  • Add the water to the peanut sauce slowly because peanut butter brands vary wildly in thickness, and you can always add more but you can't take it back.
  • Don't skip shaking the chickpeas halfway through roasting, the ones on the edges will burn while the center ones stay pale if you don't.
  • Taste the peanut sauce before you pour it, it should be bold enough to stand up to all the fresh vegetables and grains.
03 -
  • Make a double batch of peanut sauce and keep it in a jar, you'll find yourself using it on everything from noodles to roasted vegetables.
  • Roast the chickpeas on a preheated baking sheet if you want them extra crispy, the hot surface gives them a head start.
  • Prep all your vegetables on Sunday and store them in containers, then assembling bowls during the week takes less than five minutes.
  • Squeeze the lime over the entire bowl right before eating, not just on the side, it makes everything taste brighter and more alive.
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