Chickpea Bowls with Spicy Peanut Sauce
Ingredients
The chickpeas and sauce
-
1
cup
cooked chickpeas
-
½
cup
natural creamy peanut butter
-
1
each
lime (zest and juice)
-
3
teaspoons
soy sauce or gluten-free tamari
-
1-2
teaspoons
crushed red pepper
-
1
teaspoon
fresh grated ginger
-
6-10
tablespoons
water
The greens and toppings
-
2
cups
chopped collard greens
-
1
tablespoon
toasted sesame oil
-
optional
varies
cooked brown rice or grain of choice
-
optional
varies
chopped peanuts
-
optional
varies
chopped green onions
-
optional
varies
torn basil leaves
-
optional
varies
sliced avocado
Instructions
- Preheat the oven to 400º F and prepare a baking sheet.
- Dry the chickpeas if necessary and spread them on the baking sheet.
- In a bowl, mix peanut butter, lime zest and juice, 2 teaspoons of soy sauce, crushed red pepper, and ginger. Gradually add water until the sauce is creamy.
- Coat the chickpeas with about 2 tablespoons of the sauce and roast in the oven for 22-26 minutes until crispy.
- Meanwhile, sauté the collard greens with sesame oil and the remaining soy sauce until tender.
- Assemble the bowls with cooked rice, roasted chickpeas, sautéed greens, and any desired toppings. Drizzle with remaining peanut sauce.
Nutrition Facts (estimated)
Servings
2
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
15g
Sodium
600mg
Cholesterol
0mg
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