Peanut Chickpea Bowls with Black Pepper Broccoli
Ingredients
The Bowl
-
2
cans (15-16 ounces)
chickpeas, drained and rinsed (about 3 cups)
-
2
cups
cooked white rice
-
16
ounces
frozen broccoli, cooked according to package instructions
-
5
lime wedges
-
fresh chopped cilantro for serving
The Peanut Sauce
-
1
tablespoon + 1 teaspoon
peanut oil
-
1
tablespoon
minced garlic
-
1
tablespoon
minced ginger
-
½
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
-
1
teaspoon
black peppercorns
-
¼
teaspoon
sea salt
-
fresh ground black pepper to taste
Instructions
- Heat 1 teaspoon of peanut oil in a medium saucepan over medium heat and sauté ginger and garlic until aromatic.
- Add peanut butter, lite coconut milk, soy sauce, rice vinegar, and sriracha to the pan and whisk to combine.
- Bring the mixture to a boil, then reduce to a simmer and add the drained chickpeas, stirring to coat.
- In a separate pan, heat 1 tablespoon of peanut oil and add the cooked broccoli and black peppercorns, cooking until browned.
- Assemble the bowls with rice, chickpeas, and broccoli, then top with lime juice and cilantro.
Nutrition Facts (estimated)
Servings
5 servings
Calories
537
Total fat
25g
Total carbohydrates
60g
Total protein
20g
Sodium
621mg
Cholesterol
0mg
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