Peanut Chickpea Rice Bowl (Print Version)

Hearty brown rice bowl with chickpeas, peanuts, and colorful vegetables drizzled with zesty peanut dressing.

# 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
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

→ Peanut Dressing

11 - 3 tablespoons creamy peanut butter
12 - 2 tablespoons soy sauce
13 - 1 tablespoon maple syrup
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1 to 2 tablespoons warm water
17 - 1/2 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
19 - Pinch of chili flakes

# Cooking Directions:

01 - Rinse 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 to 35 minutes until tender. Remove from heat and 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 cabbage, thinly slice cucumber and scallions, and roughly chop cilantro.
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.

# Expert Suggestions:

01 -
  • It's secretly one of the most satisfying meals to throw together when you need protein that actually fills you up, not just sits there.
  • The peanut dressing is absolutely the star, turning simple vegetables into something you'll find yourself craving.
  • You can prep everything ahead and still have a fresh, crunchy bowl even if you're eating it cold hours later.
02 -
  • The dressing consistency is everything, so add that warm water slowly and taste as you go, because peanut butter brands vary in thickness and you don't want soup.
  • If you're making this ahead, keep the components separate and only combine them when you're ready to eat, because the rice gets soggy and the vegetables lose their crunch if they sit in dressing for hours.
03 -
  • If your peanut butter is the thick, natural kind that's separated at the top, stir it well before using so you get smooth, consistent dressing every time.
  • A tiny pinch of chili flakes doesn't make this spicy, it just adds a whisper of complexity that makes people wonder what that secret ingredient is.
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