Can I use a different grain?

Absolutely! Swap jasmine rice for quinoa, brown rice, or even cauliflower rice for a low-carb option.

Is this recipe vegan?

Yes! The Peanut Chickpea and Veggie Bowls are naturally vegan and gluten-free if you use tamari in the peanut sauce.

Can I meal prep this?

Definitely. Store components separately and assemble when ready to eat for the freshest taste.

Peanut Chickpea and Veggie Bowls: Healthy, Gluten-Free Meal Prep

Name: Peanut Chickpea and Veggie Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai-Inspired Fusion
Ingredients: — The Roasted Veggies & Chickpeas —; 1 can (15 oz) chickpeas, drained, rinsed, and patted dry; 1 large sweet potato, peeled and cubed (½ inch pieces); 1 head broccoli, cut into florets; 2 tablespoons olive oil; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon salt and ¼ teaspoon black pepper; — The Creamy Peanut Sauce —; ⅓ cup creamy peanut butter (unsweetened); 2–3 tablespoons warm water (to thin); 2 tablespoons gluten-free Tamari (or coconut aminos); 1 tablespoon maple syrup; 1 tablespoon fresh lime juice; 1 teaspoon fresh ginger, grated; 1 teaspoon Sriracha or chili flakes (optional, for heat); — The Base & Garnish —; 3 cups cooked quinoa or brown rice; Fresh cilantro, chopped; Roasted peanuts or sesame seeds

Description

These Peanut Chickpea and Veggie Bowls are a vibrant, plant-based meal packed with flavor and texture. Featuring crispy roasted chickpeas, tender sweet potatoes, and broccoli, all drizzled with a creamy, savory peanut ginger sauce, they are the ultimate healthy comfort food. Naturally gluten-free and vegan, these bowls are perfect for meal prep lunches or a satisfying weeknight dinner.

Ingredients

Scale

— The Roasted Veggies & Chickpeas —

1 can (15 oz) chickpeas, drained, rinsed, and patted dry

1 large sweet potato, peeled and cubed (½ inch pieces)

1 head broccoli, cut into florets

2 tablespoons olive oil

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon salt and ¼ teaspoon black pepper

— The Creamy Peanut Sauce —

⅓ cup creamy peanut butter (unsweetened)

2–3 tablespoons warm water (to thin)

2 tablespoons gluten-free Tamari (or coconut aminos)

1 tablespoon maple syrup

1 tablespoon fresh lime juice

1 teaspoon fresh ginger, grated

1 teaspoon Sriracha or chili flakes (optional, for heat)

— The Base & Garnish —

3 cups cooked quinoa or brown rice

Fresh cilantro, chopped

Roasted peanuts or sesame seeds

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. Prep Chickpeas & Veggies: Place the dry chickpeas and cubed sweet potatoes on one baking sheet. Place the broccoli florets on the second sheet (broccoli cooks faster).

3. Season: Drizzle the olive oil evenly over both trays. Sprinkle with cumin, garlic powder, salt, and pepper. Toss with your hands to coat everything evenly.

4. Roast: Place the chickpea/potato tray in the oven for 30 minutes. Add the broccoli tray to the oven during the last 15–20 minutes of cooking. Roast until the potatoes are tender, chickpeas are crispy, and broccoli edges are charred.

5. Make Peanut Sauce: While the vegetables roast, whisk together the peanut butter, warm water, Tamari, maple syrup, lime juice, ginger, and Sriracha in a small bowl until smooth and creamy. Add more water if you prefer a thinner drizzle.

6. Assemble: Divide the cooked quinoa (or rice) among bowls. Top with the roasted chickpeas and vegetables.

7. Serve: Drizzle generously with the peanut sauce and garnish with fresh cilantro and crushed peanuts.

Notes

Gluten-Free Soy Sauce: Ensure you use Tamari or Coconut Aminos. Standard soy sauce contains wheat and is not gluten-free.

Meal Prep: Store the roasted vegetables and grain in airtight containers for up to 4 days. Keep the peanut sauce in a separate small jar and drizzle just before eating.

Nut-Free Option: Swap the peanut butter for sunflower seed butter or tahini for a school-safe or nut-free version.

Crispy Chickpeas: Drying the chickpeas thoroughly with a paper towel before roasting is the key to getting them crunchy instead of mushy.

Prep Time: 20
Cook Time: 30
Category: Dinner
Method: Roasting
Cuisine: Thai-Inspired Fusion

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 9
Sodium: 620
Fat: 22
Saturated Fat: 3
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 58
Fiber: 12
Protein: 18
Cholesterol: 0