Why Make This Recipe
Peanut Chickpea Protein Bowls are a fantastic choice for anyone looking to enjoy a healthy, filling meal. This recipe combines plant-based protein from chickpeas with nutrient-packed veggies, creamy peanut sauce, and wholesome brown rice. It’s not only easy to make, but it also packs a punch in terms of flavor and nutrition. Plus, it’s customizable, making it perfect for different tastes and diets.
How to Make Peanut Chickpea Protein Bowls
Ingredients:
- 1 garlic clove, grated
- 1/2 tsp. grated peeled ginger
- 1/4 cup all-natural creamy peanut butter
- 3 Tbsp. fresh lime juice
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. honey
- 2 tsp. toasted sesame oil
- 2 (14.5-oz) can chickpeas, drained and rinsed
- 2 Tbsp. neutral oil
- 3/4 tsp. kosher salt, divided
- 2 garlic cloves, finely chopped
- 1 Tbsp. grated peeled ginger
- 1/4 head of red cabbage, shredded or finely chopped
- 2 Tbsp. finely chopped fresh cilantro, plus more for serving
- 2 Persian cucumbers, thinly sliced
- 1 medium carrot, shredded
- 3 cups cooked brown rice
- 1/4 cup roasted peanuts, chopped
- 4 lime wedges
Directions:
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In a medium bowl, whisk together garlic, ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil. Add warm water, 1 teaspoon at a time, until you’ve reached your desired sauce consistency. You can make the sauce up to 3 days in advance and store it in an airtight container in the fridge.
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Spread chickpeas on a clean kitchen towel, cover with a second towel, and press to remove moisture.
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Heat oil in a large skillet over medium heat. Add chickpeas, sprinkle with 1/2 teaspoon of kosher salt, and cook until they are browned and crispy, about 4 to 5 minutes. Add chopped garlic and ginger, cooking for 1 to 2 minutes more. Transfer chickpea mixture to a plate.
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In a bowl, toss shredded cabbage, cilantro, and 1/4 teaspoon salt together.
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To serve, spread 3/4 cup of rice in each bowl. Top with the cabbage mixture, cucumbers, carrots, and crispy chickpeas. Sprinkle with chopped peanuts and more cilantro. Drizzle generously with peanut sauce and serve with lime wedges on the side.
How to Serve Peanut Chickpea Protein Bowls
Peanut Chickpea Protein Bowls can be served as a main dish for lunch or dinner. They are colorful and visually appealing, making them great for meal prep or casual gatherings. You can also offer extra lime wedges and a little more peanut sauce on the side for those who want to enhance their meal further.
How to Store Peanut Chickpea Protein Bowls
To store leftovers, place the peanut sauce in a separate container to keep it fresh. Store the chickpeas, vegetables, and rice in an airtight container in the refrigerator for up to 3 days. When ready to eat, you can reheat the rice and chickpeas while adding fresh veggies and peanut sauce on top.
Tips to Make Peanut Chickpea Protein Bowls
- If you prefer a spicier kick, add some red pepper flakes or sriracha to the peanut sauce.
- For a more substantial crunch, consider adding some crunchy veggies like bell peppers or radishes.
- To save time, use pre-cooked or leftover brown rice.
Variation
Feel free to change out the veggies according to what you have on hand. You can use broccoli, spinach, or any other greens. Adding different nuts like cashews or almonds can also bring a new texture to the dish.
FAQs
1. Can I make the peanut sauce in advance?
Yes, the peanut sauce can be made up to 3 days ahead and stored in the refrigerator.
2. Is this recipe suitable for vegans?
Yes, all the ingredients can easily fit into a vegan diet, making it suitable for vegans.
3. Can I freeze the leftovers?
While the individual components can be stored, the texture may change after freezing. It is best to store components separately.
