Peanut Chickpea Rice Bowl (Printable)

Hearty brown rice bowl with chickpeas, peanuts, and fresh vegetables in zesty 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

# How To Make:

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.

# Expert Hints:

01 -
  • It comes together faster than you'd think, especially if you cook your rice while prepping vegetables.
  • You can eat it warm right away or refrigerate it for a refreshing cold lunch the next day.
  • The peanut dressing is genuinely addictive and works on almost anything you throw at it.
02 -
  • The rice needs to cool slightly before you add the dressing, or it'll absorb too much and become mushy within hours.
  • Make the dressing ahead of time if you want, but don't dress the vegetables until you're ready to eat, or they'll weep and get soggy.
03 -
  • Toast your peanuts lightly in a dry pan for thirty seconds before serving if they've been sitting around, and they'll taste fresher and crunchier.
  • Make extra dressing and save it; it's incredible on roasted vegetables, grilled tofu, or even as a dip for apple slices.
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