Creamy peanut sauce is combined with chickpeas, black pepper broccoli and rice for a healthy and flavorful meal that takes under 30 minutes to make!
These bowls were born out of a desire to make my peanut sauce tofu recipe when I didn’t have any tofu on hand. Thankfully I usually have either a can of chickpeas or dry chickpeas in the pantry.
Chickpeas are an easy and healthy protein source and when paired with peanut sauce they are simply delicious.
These bowls definitely fall into the “buddha bowl” category because they are a balanced combination of grain, protein, veggie and sauce.
In this case we’re using white rice, creamy peanut sauce chickpeas and quick sauteed black pepper broccoli. You’ll love making these for meal prep or quick weeknight dinners!
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This sauce is made up of a few aromatic ingredients like ginger and garlic combined with the creaminess of coconut milk and peanut butter. You can use reduced or full fat coconut milk.
I use “natural” peanut butter because that’s what I keep on hand, but any creamy peanut butter should work. Crunchy can even work in a pinch.
Can I use fresh broccoli?
Yes! I use frozen broccoli in place of fresh because it’s easy to keep a bag on hand for last minute meals like this.
If using fresh broccoli you will first need to steam it using your preferred method. It should be fork-tender and able to stand another 4 minutes of sauteing in a hot cast iron pan.
This recipe can easily be customized using whatever grain or bean you have on hand. Try the peanut sauce white black-eyed peas, white beans or even kidney beans.
White rice or brown rice are my go-to in grain bowls, but quinoa will also work well.
Looking for more vegetarian bowls? You might like these coconut curry and roasted veggie combo or these black eyed pea veggie bowls. My personal favorite is this balsamic cherry tomato pasta bowl recipe.
Peanut Sauce Chickpea and Broccoli Bowls
- 2 cans (15-16 ounces) chickpeas drained and rinsed (about 3 cups chickpeas)
- 1 tablespoon + 1 teaspoon peanut oil, divided can also use olive or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup creamy peanut butter
- 1 can (14 ounces) lite coconut milk
- 2 tablespoons soy sauce preferably reduced sodium
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 16 ounces frozen broccoli cooked according to package instructions (see note 1)
- 1 teaspoon black peppercorns
- 1/4 teaspoon sea salt
- fresh ground black pepper to taste
- 2 cups cooked white rice for serving
- fresh chopped cilantro for serving
- 5 lime wedges for serving
- Heat 1 teaspoon peanut oil in a medium sauce pan over medium heat. Once hot, add ginger and garlic. Saute until lightly browned and aromatic, about 1 minute.
- Add the peanut butter, lite coconut milk, soy sauce, rice vinegar, and sriracha. Whisk to combine.
- Bring to a boil over high heat. Once boiling, reduce to simmer over low, whisking occasionally to prevent sticking. Once thickened enough to coat the back of a spoon without sliding off, add the two cans of drained chickpeas. Stir to coat. Let simmer while you prepare the broccoli.
- To make the broccoli, heat a large cast iron pan (or other large skillet) over medium-high heat. Once hot, add 1 tablespoon peanut oil. Add steamed broccoli and black peppercorns to the hot oil. Allow broccoli to cook for 2 minutes on each side, or until browned. Sprinkle with 1/4 teaspoon salt and ample black pepper after cooking.
- Assemble rice, chickpeas and broccoli in individual bowls. Top with a squeeze of lime juice, cilantro and black pepper to taste.
- Broccoli: I use frozen bags of broccoli florets because they are easy to keep on hand. You can the same amount of use steamed fresh broccoli if you prefer.