Hearty brown rice bowl with chickpeas, fresh vegetables, and zesty peanut dressing. A satisfying, protein-rich meal.
# Ingredient List:
→ Grains
01 - 1 cup brown rice
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Legumes & Nuts
04 - 1 1/2 cups cooked chickpeas, drained and rinsed
05 - 1/2 cup roasted unsalted peanuts
→ Vegetables
06 - 1 cup shredded carrot
07 - 1 cup shredded red cabbage
08 - 1 cup thinly sliced cucumber
09 - 2 scallions, thinly sliced
10 - 1/4 cup fresh cilantro leaves, optional
→ Peanut Dressing
11 - 3 tablespoons creamy peanut butter
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon maple syrup
14 - 1 tablespoon rice vinegar or lime juice
15 - 1 teaspoon sesame oil
16 - 1 to 2 tablespoons warm water
17 - 1/2 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
19 - Pinch of chili flakes, optional
# How-To Steps:
01 - Rinse the brown rice under cold running water. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 to 35 minutes until tender and water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - While rice cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and chili flakes in a small bowl. Gradually add warm water until dressing reaches a pourable consistency, stirring well to combine.
03 - Shred the carrot and red cabbage using a box grater or food processor. Thinly slice the cucumber and scallions. Roughly chop fresh cilantro if using.
04 - Divide cooked rice evenly among four serving bowls. Top each bowl with chickpeas, peanuts, shredded carrot, red cabbage, cucumber slices, and sliced scallions.
05 - Drizzle each bowl generously with peanut dressing. Garnish with fresh cilantro and additional peanuts if desired. Serve immediately while warm, or refrigerate for a chilled version.
