A fresh and flavorful bowl layered with crispy roasted chickpeas, crunchy vegetables, and a creamy peanut-lime dressing with the perfect balance of savory and tangy. This nourishing meal is colorful, satisfying, and easy to customize with your favorite base and toppings.
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Thai Chickpea Peanut Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Thai-inspired bowl is loaded with roasted chickpeas, crisp, colorful vegetables, and a creamy peanut-lime dressing for a meal that’s satisfying, balanced, and easy to customize.
Ingredients
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Roasted Chickpeas
- 2 cans chickpeas, drained and rinsed (about 3 cups)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- 3-4 cups cooked jasmine rice, brown rice, or quinoa
- 8 ounces dry rice noodles, cooked
- 2 cups shredded red cabbage
- 1 cup shredded or julienned carrots
- 1 red bell pepper, thinly sliced (about 1 1/2 cups)
- 1 1/2 cups sliced or chopped cucumber
- 2 cups steamed or roasted broccoli florets
- 1 cup shelled edamame
- 1/2 cup sliced green onions
- 1/2 cup fresh cilantro or Thai basil
- 1/2 cup natural peanut butter
- 2 tablespoons tamari or soy sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon maple syrup or date syrup
- 2 teaspoons ginger paste
- 1 garlic clove
- 2 teaspoons red curry paste, optional
- 1/4-1/2 cup warm water, as needed
Instructions
- Roast: Preheat oven to 400°F. Toss chickpeas with smoked paprika, ginger, garlic powder, and salt. Spread onto a parchment-lined baking sheet and roast for 25–30 minutes, shaking once halfway through, until golden and lightly crisp. If roasting broccoli, add it to the pan during the last 10–15 minutes.
- Prepare: Cook rice, quinoa, or noodles if needed. Prep all vegetables and set aside.
- Blend: Whisk or blend all dressing ingredients until smooth and pourable, adding warm water as needed to thin.
- Assemble: Divide the base among four bowls. Arrange roasted chickpeas and vegetables on top.
- Finish: Drizzle each bowl with 2–3 tablespoons of peanut dressing and sprinkle with fresh herbs.
Optional Add-Ins
- 1 cup diced mango or pineapple
- 12 ounces baked tofu or tempeh
- Sriracha, for heat
- 1/2 cup pickled red onions
- Prep Time: 20
- Cook Time: 25
- Category: Entree
- Cuisine: Thai
