Peanut Chickpea Rice Bowl (Printable version)

Hearty brown rice bowl with chickpeas, fresh vegetables, and zesty peanut dressing for a satisfying meal.

# Ingredient List:

→ Grains

01 - 1 cup brown rice
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Legumes & Nuts

04 - 1 1/2 cups cooked chickpeas, 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 or tamari
13 - 1 tablespoon maple syrup
14 - 1 tablespoon rice vinegar or fresh lime juice
15 - 1 teaspoon sesame oil
16 - 1 to 2 tablespoons warm water
17 - 1/2 teaspoon fresh grated ginger
18 - 1 small garlic clove, minced
19 - Pinch of chili flakes, optional

# How-To Steps:

01 - Rinse brown rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - 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 red cabbage, thinly slice cucumber and scallions, and roughly chop cilantro if using.
04 - Divide cooked rice among four bowls. Top each with chickpeas, peanuts, shredded carrot, red cabbage, sliced cucumber, and scallions.
05 - Drizzle each bowl generously with peanut dressing. Garnish with cilantro and additional peanuts if desired. Serve immediately or refrigerate for a chilled bowl option.

# Expert Advice:

01 -
  • It comes together faster than you'd expect: Most of the time is just waiting for rice to steam while you slice vegetables at your own pace.
  • The dressing is genuinely addictive: Once you taste how the peanut butter, ginger, and sesame oil play together, you'll start drizzling it on everything.
  • It's the kind of meal that satisfies without weighing you down: Protein and fiber keep you full without that heavy feeling that lingers for hours.
02 -
  • Don't skip rinsing the rice: I learned this the hard way when my first batch turned into a starchy paste instead of individual grains, and now I never skip this step no matter how rushed I am.
  • Whisk the dressing gently but thoroughly: If peanut butter clumps don't fully dissolve, they'll create bitter pockets that ruin the balance of flavors in a bite.
03 -
  • Make a double batch of dressing and keep it on hand: Once you realize how good this tastes on salads, grain bowls, steamed vegetables, and even as a dipping sauce for spring rolls, you'll want to have it ready.
  • Toast the chickpeas briefly in a dry skillet with smoked paprika before adding them: This takes thirty seconds but transforms them from tender to crispy edged, which changes the whole textural experience of eating.
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