Peanut Chickpea Buddha Bowl

This Peanut Chickpea Buddha Bowl is a vibrant, nourishing meal packed with flavors and textures that will delight your taste buds!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Asian

For the Bowl:

1 cup diced carrots Adds a sweet crunch and vibrant color.
2 cups broccoli florets Provides fiber and essential vitamins.
2 teaspoons sesame oil Enhances the flavor of the vegetables.
0.5 teaspoon kosher salt Brings out the natural flavors.
0.5 teaspoon ground black pepper Adds a hint of spice.
14 ounces garbanzo beans (chickpeas) A great source of protein and fiber.
2 tablespoons toasted sesame oil Adds a nutty depth to the dressing.
0.25 cup low-sodium soy sauce Provides umami flavor.
0.25 cup honey Balances the savory elements with sweetness.
2 cloves garlic minced, infuses the bowl with aromatic flavor.
1 teaspoon crushed red pepper Adds a kick of heat.
0.25 cup creamy peanut butter no sugar added, the star ingredient for the dressing.
0.25 cup unsalted roasted peanuts For extra crunch and nuttiness.
2 cups cooked brown rice Serves as the hearty base of the bowl.
2 cups spinach Adds a fresh, leafy element.
1 cup bean sprouts Provides a crisp texture and freshness.

Cooking Instructions:

Start by cooking the brown rice according to package directions. This typically involves rinsing the rice, then simmering it in water until tender. Once cooked, set aside to cool slightly.
In a skillet, heat 1 teaspoon of sesame oil over medium heat. Add the diced carrots and broccoli florets, seasoning with 1/4 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Sauté for about 5-7 minutes or until the vegetables are tender but still vibrant.
In a separate bowl, whisk together the toasted sesame oil, low-sodium soy sauce, honey, minced garlic, crushed red pepper, and creamy peanut butter. Mix until the dressing is smooth and well combined.
In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, drained chickpeas, spinach, and bean sprouts. Drizzle the peanut dressing over the top and toss everything together until the ingredients are evenly coated.
Divide the mixture into bowls and sprinkle with unsalted roasted peanuts for an added crunch. You can also drizzle a little extra peanut sauce on top if desired.