Wholesome bowl featuring brown rice, chickpeas, crisp vegetables, and creamy peanut dressing for a satisfying meal.
# Components:
→ Grains
01 - 1 cup brown rice
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Legumes & Nuts
04 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
05 - 1/2 cup roasted unsalted peanuts
→ Vegetables
06 - 1 cup shredded carrot
07 - 1 cup shredded red cabbage
08 - 1 cup thinly sliced cucumber
09 - 2 scallions, thinly sliced
10 - 1/4 cup fresh cilantro leaves (optional)
→ Peanut Dressing
11 - 3 tablespoons creamy peanut butter
12 - 2 tablespoons soy sauce (use tamari for gluten-free)
13 - 1 tablespoon maple syrup or honey
14 - 1 tablespoon rice vinegar or lime juice
15 - 1 teaspoon sesame oil
16 - 1–2 tablespoons warm water (to thin, as needed)
17 - 1/2 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
19 - Pinch of chili flakes (optional)
# Directions:
01 - Rinse the brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - While rice cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and chili flakes in a small bowl. Add warm water gradually until the dressing reaches a pourable consistency.
03 - Shred the carrot and cabbage, thinly slice cucumber and scallions, and roughly chop cilantro if using.
04 - Divide the cooked rice among four bowls. Top each with chickpeas, peanuts, carrot, cabbage, cucumber, and scallions.
05 - Drizzle generously with the peanut dressing. Garnish with cilantro and extra peanuts, if desired. Serve immediately, or refrigerate for a refreshing cold bowl later.
