Peanut Chickpea Buddha Bowl

Never eaten chickpeas except in hummus? Well, get ready for something different! This all-vegetarian Peanut Chickpea Buddha Bowl will inspire you to season your chickpeas in a new and exciting way. This Asian-inspired meal is mainly composed of chickpeas, brown rice, and an assortment of veggies. Since it’s a buddha bowl, you can alter the ingredients to your personal taste. This recipe makes enough to spread into four servings, so you can feed a crowd or save it for the whole week!

Chickpeas have bountiful health benefits, such as fiber and their ability to lower cholesterol. However, the highlight of this savory meal is the homemade peanut sauce that ties it all together. Healthy and delicious sesame oil and low-sodium soy sauce compose the base. The sauce includes freshly roasted peanuts, and the bowl is topped with fresh bean sprouts, so you get an extra refreshing crunch!

Peanut Chickpea Buddha Bowl

Peanut Chickpea Buddha Bowl

Yields: 6 servings | Calories: 393 | Total Fat: 17g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 597mg | Carbohydrates: 52g | Fiber: 8g | Sugar: 18g | Protein: 13g | SmartPoints: 14

Ingredients

    For the Chickpeas and Vegetables
  • 1 cup carrot, diced large
  • 2 cups broccoli florets
  • 2 teaspoons sesame oil, divided
  • 1/2 teaspoon Kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 (14 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • For the Peanut Sauce
  • 2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 2 clove garlic, minced
  • 1 teaspoon crushed red pepper
  • 1/4 cup no-sugar added creamy peanut butter
  • 1/4 cup unsalted roasted peanuts
  • For the Buddha Bowl
  • 2 cups cooked brown rice
  • 2 cups spinach
  • 1 cup bean sprouts

Directions

For the Chickpeas and Vegetables:

Preheat oven to 400 degrees. Toss carrots and broccoli in 1 teaspoon of the sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat well and lay in one single layer on a baking sheet. Bake for 20 to 25 minute until carrots are soft and begin to char.

Toss the remaining oil, salt, and pepper with the garbanzo beans. Coat well and lay in one single layer on a baking sheet. Bake 10 to 15 minutes just until beans begin to roast but are still soft. Over cooking the garbanzo beans will make them too crunchy.

For the Peanut Sauce:

Combine all ingredients in a food processor except for the roasted peanuts. Blend well. Remove blade and gently stir in roasted nuts. Reserve about 1/4 cup and pour the remainder over roasted vegetables and chickpeas and gently toss.

For the Buddha Bowl:

Divide the brown rice between 6 serving bowls. Place spinach on top, only covering about 1/3 of the rice. Repeat with the bean sprouts, again only covering about 1/3 of the rice. Fill the remaining 1/3 of the bowl with the chickpea and vegetable mixture. Drizzle with the reserved peanut sauce and enjoy!

http://skinnyms.com/peanut-chickpea-buddha-bowl-recipe/

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