Peanut Chickpea Buddha Bowl

This Peanut Chickpea Buddha Bowl is one of my favorite balanced meals to make when I want something colorful, nourishing, and full of flavor. I toss crispy chickpeas with roasted veggies and serve them over grains, all drizzled with a creamy, rich peanut sauce. It’s a satisfying plant-based bowl that hits all the right notes—crunchy, creamy, savory, and a little sweet.

Why You’ll Love This Recipe

I love how this bowl brings together protein, fiber, and healthy fats in such a delicious way. It’s super flexible based on what I have on hand, and the peanut sauce pulls everything together perfectly. The roasted chickpeas add texture and flavor, and it makes a great meal prep option too. Whether I enjoy it warm or cold, it’s always filling and energizing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• canned chickpeas (drained, rinsed, and patted dry)
• olive oil or avocado oil
• sweet potatoes
• broccoli florets
• cooked brown rice, quinoa, or farro
• salt and pepper
• garlic powder or paprika (optional)

For the Peanut Sauce:

• natural peanut butter
• soy sauce or tamari
• maple syrup or honey
• rice vinegar or lime juice
• garlic (minced)
• warm water to thin

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I toss the chickpeas with oil, salt, pepper, and optional spices, then spread them on the baking sheet.
3. I cube the sweet potatoes and toss them with oil and seasoning, placing them on another side of the baking sheet with the broccoli.
4. I roast everything for 25-30 minutes, flipping halfway through, until golden and crispy.
5. While that roasts, I whisk together the peanut sauce ingredients in a small bowl, adjusting consistency with water.
6. I assemble the bowls with cooked grains, roasted chickpeas, veggies, and a generous drizzle of peanut sauce.
7. I serve warm or chilled.

Servings and timing

This recipe makes 3-4 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I swap in other veggies like zucchini, cauliflower, or bell peppers. For added crunch, I sprinkle roasted peanuts or sesame seeds on top. I’ve also used tahini instead of peanut butter for a slightly different flavor, or added sriracha for a spicy kick.

storage/reheating

I store each component separately in airtight containers in the fridge for up to 4 days. The peanut sauce thickens over time, so I add a splash of water before serving. To reheat, I warm the grains, chickpeas, and veggies in the microwave or on the stovetop.

FAQs

Can I use dry chickpeas instead of canned?

Yes, I soak and cook them first, then dry thoroughly before roasting.

Is this bowl gluten-free?

Yes, just make sure to use tamari instead of soy sauce and gluten-free grains.

Can I make this ahead for meal prep?

Absolutely. I prep everything in advance and just assemble when ready to eat.

What other sauces work with this bowl?

I sometimes use tahini lemon dressing, green goddess, or coconut curry sauce for variety.

Can I serve it cold?

Yes, it’s great cold too—especially as a packed lunch or chilled grain bowl.

Conclusion

Peanut Chickpea Buddha Bowls are a flavorful, wholesome way I enjoy plant-based meals that don’t feel boring. With roasted veggies, crispy chickpeas, and a creamy peanut sauce, every bite is satisfying and full of nutrition. It’s easy to make, great for meal prep, and always a crowd-pleaser.

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