Save The first time I made this peanut chickpea rice bowl, I was surprised by how something so simple could taste so satisfying. I had just come home from a long trip, my kitchen was barely stocked, and I threw together whatever I could find. Now it has become my go-to meal when I want something filling but not heavy.
Last summer, I served these bowls at a small dinner party and everyone asked for the recipe before even finishing their plates. My friend who swore she hated chickpeas went back for seconds. That is when I knew this was not just a backup meal but something worth sharing.
Ingredients
- Brown rice: Provides a nutty base that holds up well against the bold peanut dressing
- Chickpeas: These add protein and a satisfying texture that makes the bowl feel substantial
- Roasted peanuts: The crunch factor that keeps every bite interesting and adds depth
- Shredded vegetables: Carrot, cabbage, and cucumber bring freshness and color to the bowl
- Peanut butter: The backbone of the dressing, it needs to be creamy and well stirred
- Soy sauce: Adds the essential salt and umami that balances the sweet and tangy elements
Instructions
- Cook the rice base:
- Rinse the brown rice until the water runs clear, then simmer it with salt until the grains are tender and have absorbed all the water.
- Whisk the dressing:
- Combine peanut butter, soy sauce, maple syrup, and vinegar, then add warm water until it flows like a thin sauce.
- Prep the vegetables:
- Shred the carrots and cabbage into thin ribbons, slice the cucumber into rounds, and chop the scallions into small pieces.
- Assemble the bowls:
- Start with a bed of warm rice, then arrange the chickpeas and vegetables in sections on top.
- Finish and serve:
- Drizzle the peanut dressing generously over everything and sprinkle with extra peanuts and cilantro.
Save This bowl has become a regular in my lunch rotation because it travels so well and never feels like sad desk food. I love how the vegetables stay crisp and the rice absorbs all those peanut flavors overnight.
Making It Your Own
Sometimes I add roasted sweet potato cubes when I want something warm and sweet against the tangy dressing. Other times, I toss in some edamame for extra protein. The base formula remains the same, but the toppings can change with whatever looks good at the market.
Perfecting the Peanut Dressing
The key is patience when whisking the peanut butter. It will seize up at first, looking thick and impossible, but keep adding warm water a spoonful at a time. Suddenly it will turn into this smooth, glossy sauce that clings perfectly to every ingredient.
Meal Prep Magic
I portion everything into separate containers on Sunday and the components stay fresh for four days. The dressing actually gets better as the ginger and garlic infuse into it. This routine has saved me from ordering takeout more times than I can count.
- Store the dressing in a small jar and shake before using
- Keep the peanuts separate until serving to maintain their crunch
- Add fresh herbs right before eating so they do not wilt
Save There is something deeply comforting about a bowl that is this colorful, this nourishing, and this satisfying all at once. I hope it finds its way into your regular rotation too.
Recipe FAQ
- → Can I make this bowl gluten-free?
Yes, simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, making this an easy dish to adapt.
- → How long does the peanut dressing keep?
The dressing stays fresh in an airtight container in the refrigerator for up to one week. The natural oils may separate—just give it a good whisk or shake before using. You may need to add a splash of water to restore the original consistency.
- → Can I use other nut butters instead of peanut?
Almond butter or cashew butter work beautifully as substitutes. The flavor profile will shift slightly—cashew butter is creamier and milder, while almond butter adds a subtle nuttiness. Adjust the sweetener if needed since different nut butters vary in natural sweetness.
- → What vegetables work best in this bowl?
Shredded carrot, red cabbage, and cucumber provide ideal crunch and color. Other excellent additions include bell pepper slices, edamame, shredded Brussels sprouts, or snap peas. Choose vegetables that maintain their texture when dressed and won't wilt quickly.
- → Is this bowl suitable for meal prep?
Absolutely—the components store beautifully. Keep the rice, chickpeas, vegetables, and dressing in separate containers in the refrigerator for up to four days. When ready to eat, simply reheat the rice if desired, then assemble and drizzle with fresh dressing.
- → Can I use quinoa instead of brown rice?
Yes, quinoa is an excellent alternative that cooks faster than brown rice. Use a 1:2 ratio of quinoa to water and simmer for about 15 minutes. The texture will be lighter and the protein content slightly higher, making it equally nutritious.