14ouncesgarbanzo beanscan, drained and rinsed (chickpeas)
For the Peanut Sauce
2tablespoonstoasted sesame oil
1/4cupsoy saucelow-sodium
1/4cuphoney
2garlic clovesminced
1teaspooncrushed red pepper
1/4cuppeanut buttercreamy, no sugar added
1/4cuproasted peanutsunsalted
For the Buddha Bowl
2cupsbrown ricecooked
2cupsspinach
1cupbean sprouts
Instructions
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 minutes 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. Overcooking 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.