Peanut Chickpea Veggie Buddha Bowls
A nourishing and vibrant meal packed with plant-based protein, perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean/Asian
- Diet: Vegan
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked quinoa or brown rice
- 2 cups mixed vegetables (like broccoli, bell pepper, and carrots)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup peanut butter (or almond butter for a nut-free option)
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon minced garlic
- Water (to thin the sauce)
Instructions
- Prepare the Grains: Start by cooking your quinoa or brown rice according to package instructions. This usually takes about 15-20 minutes depending on the grain.
- Sauté the Veggies: While the grains are cooking, heat the olive oil in a large skillet over medium heat. Add your mixed vegetables and sauté for about 5–7 minutes, or until they are tender but still vibrant. Season with salt and pepper to taste.
- Make the Peanut Sauce: In a small bowl, combine the peanut butter, soy sauce, maple syrup, rice vinegar, and minced garlic. Mix well until smooth. If the sauce is too thick, add water, one tablespoon at a time, until you reach the desired consistency.
- Combine Ingredients: In a large bowl, combine the cooked quinoa or rice, sautéed vegetables, and chickpeas. Drizzle with the peanut sauce and gently toss until everything is well-coated.
- Serve: Divide the mixture into serving bowls. Drizzle with additional peanut sauce if desired and enjoy your nutritious Peanut Chickpea Veggie Buddha Bowls!
Notes
Customize the ingredients based on your preferences, and try adding different proteins or vegetables.