Peanut Chickpea Protein Bowls

Peanut Chickpea Protein Bowls

from delish.com
Vegetarian
45 min
4 servings
743 kcal / serving

Crispy chickpeas, cabbage slaw, and brown rice are drizzled with creamy peanut sauce for a craveable protein-packed dinner that’s both hearty and healthy.

Ingredients

  • 1garlic clove, grated
  • ½ tsp.grated peeled ginger
  • ¼ c.all-natural creamy peanut butter
  • 3 tbsp.fresh lime juice (from 1 to 2 limes)
  • 2 tbsp.reduced-sodium soy sauce
  • 1 tbsp.honey
  • 2 tsp.toasted sesame oil
  • 2can chickpeas, drained, rinsed
  • 2 tbsp.neutral oil
  • ¾ tsp.kosher salt, divided
  • 2garlic cloves, finely chopped
  • 1 tbsp.grated peeled ginger
  • ¼ headred cabbage (about 6 oz.), shredded or finely chopped (about 3 cups)
  • 2 tbsp.finely chopped fresh cilantro, plus more for serving
  • 2persian cucumbers, thinly sliced
  • 1 mediumcarrot, shredded
  • 3 c.cooked brown rice
  • ¼ c.roasted peanuts, chopped
  • 4lime wedges

Directions

Peanut sauce

  1. 1

    In a medium bowl, whisk garlic, ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil. Add warm water, 1 tsp. at a time, until desired consistency is reached.

  2. 2

    Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

Chickpeas & bowls

  1. 1

    On a large clean kitchen towel or paper towels, spread out chickpeas. Top with a second clean towel and gently press to remove as much moisture as possible from chickpeas. (If you can, pick off and discard as many chickpea skins as possible; this will help the chickpeas crisp up better.)

  2. 2

    In a large, deep, heavy skillet (preferably at least 2" deep) over medium heat, heat oil. Add chickpeas; season with 1/2 tsp. kosher salt and gently toss to coat. Spread chickpeas in a single layer and cook, tossing occasionally, until browned and slightly crisp, 4 to 5 minutes. (The chickpeas may cause the oil to spit, so use a splatter screen if you have one!)

  3. 3

    Add garlic and ginger and continue to cook, tossing constantly, until chickpeas are crispy all over and garlic and ginger are lightly browned, 1 to 2 minutes more. Transfer chickpea mixture to a clean plate.

  4. 4

    In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.

  5. 5

    Spread 3/4 cup rice among bowls. Top with cabbage mixture, cucumbers, carrots, and chickpeas. Sprinkle with peanuts and more cilantro; drizzle with peanut sauce. Serve with lime wedges alongside.