Are you tired of boring, bland meals that leave you unsatisfied? Get ready to transform your dinner routine with these mind-blowing Peanut Sauce Chickpea and Broccoli Bowls that combine crispy roasted chickpeas, perfectly charred broccoli, and an irresistible peanut sauce that will make your taste buds dance with joy! In just 35 minutes, you'll create a restaurant-quality meal that's not only incredibly delicious but also packed with protein, nutrients, and flavors that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking.
- Drain and rinse the chickpeas thoroughly, then pat them dry with a clean kitchen towel or paper towels to ensure they become crispy when roasted.
- Spread the chickpeas and broccoli florets evenly across the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Drizzle the chickpeas and broccoli with olive oil and sprinkle with a pinch of salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the broccoli has golden edges.
- While the vegetables are roasting, prepare the peanut sauce by whisking together peanut butter, soy sauce, honey, and lime juice in a medium bowl until smooth and well combined.
- If the sauce is too thick, thin it out with a little warm water until it reaches a drizzle-able consistency.
- Cook rice or quinoa according to package instructions during the last 15-20 minutes of roasting.
- Once roasted, remove the chickpeas and broccoli from the oven and let cool for 2-3 minutes.
- Assemble the bowls by placing a base of rice or quinoa, topping with roasted chickpeas and broccoli, and drizzling generously with the prepared peanut sauce.
- Optional: Garnish with chopped cilantro, sesame seeds, or sliced green onions for additional flavor and texture.
- Serve immediately while the chickpeas are still warm and crispy, and enjoy your nutritious and flavorful meal.
Tips
- Moisture is the enemy of crispy chickpeas! Make sure to thoroughly pat your chickpeas dry before roasting to ensure they become wonderfully crunchy.
- Don't overcrowd your baking sheet - give the chickpeas and broccoli plenty of space to roast evenly and develop those delicious golden edges.
- Customize your sauce consistency by adding warm water gradually if it's too thick. The perfect peanut sauce should drizzle beautifully over your bowl.
- For extra flavor, try adding a pinch of red pepper flakes to the roasting chickpeas or a dash of sriracha to the peanut sauce.
- Meal prep tip: These bowls can be partially prepared in advance. Roast chickpeas and broccoli ahead of time and reheat quickly before serving.
- Experiment with different base grains like brown rice, quinoa, or even cauliflower rice to keep things interesting and suit different dietary needs.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 18g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 0mg
