This Spicy Peanut Chickpea Bowls post is sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’ll be sharing a series of 8 healthy and simple recipes featuring chickpeas, dry peas, lentils, and beans this year. (Bookmark the series index for easy access to this and all future recipes created in partnership with North American Pulses!)
I never know exactly how, when, or why my Thai food cravings will strike, only that they’ll undoubtedly be back. This is true even after so many failed attempts at takeout. Scouring online menus, waiting the full hour (why is it always an hour?), finally getting home with my peanut-sauced prizes, and finally (finally) having a taste. A taste of pure, unadulterated…underwhelm.
Where are the flavors? The spices? Why is my meal lukewarm? I mean sure, I’ve had some amazing Thai food in my day but especially after moving from the big city of Chicago to small-town Colorado, I’ve found that tossing together my own quick and easy spicy peanut sauce leads to much more consistent results.
Recently, I found myself without rice noodles or tofu when my inevitable pad thai cravings returned but mostly due to the experiences outlined above, I still thought twice about dialing the number for takeout. I didn’t need sub-par takeout. I already had an incredibly versatile and nutritious ingredient in my pantry, just waiting to be tossed in spicy peanut sauce and roasted to crispy perfection: pulses.
Pulses are the delicious, protein-packed, sustainable foods we know more commonly as dry peas, chickpeas, lentils, and beans. Pulses (especially chickpeas) are one of my greatest pantry weapons because they can be cooked in so many different ways. As soon as I saw chickpeas in my pantry, I knew I had found my solution. Even though my dish would be decidedly nontraditional, I could easily use chickpeas to cash in on all those delicious spicy peanut flavors I was after.
This simple buddha bowl recipe incorporates crispy roasted chickpeas, seasonal spring collard greens, and a simple homemade spicy peanut sauce that can be whipped together faster than you can say, “I’d like to place an order for takeout.” Thai-inspired flavors with a quick and easy weeknight twist that will leave you happy, satisfied, and anything but underwhelmed.
- 1 cup cooked chickpeas prepare dry chickpeas in advance or drain and rinse canned chickpeas to save time
- ½ cup natural creamy peanut butter or substitute with another nut or seed butter if desired
- 1 lime zest and juice
- 3 teaspoons soy sauce or gluten-free tamari, divided
- 1-2 teaspoons crushed red pepper depending on level of spiciness desired
- 1 teaspoon fresh grated ginger
- 6-10 tablespoons water divided (or as needed to thin to sauce consistency)
- 2 cups chopped collard greens or substitute with another seasonal green
- 1 tablespoon toasted sesame oil
- For serving optional: cooked brown rice or grain of choice (prepare in advance or reheat from frozen to save time), chopped peanuts, chopped green onions, torn basil leaves, sliced avocado
- Preheat oven to 400º F and prepare a baking sheet. If needed, dry chickpeas by rolling them between two paper towels. Spread chickpeas on a lined baking sheet and set aside.
- Combine peanut butter, lime, 2 teaspoons soy sauce/tamari, crushed red pepper, and ginger in a small mixing bowl. Whisk with a fork, gradually adding one tablespoon of water at a time until sauce is thick and creamy yet pourable. (Sauce tends to thicken over time, so you may need to add additional water if you prepare it in advance.) Pour about 2 tablespoons of the sauce on top of the chickpeas and roll/mix until each is well-coated with sauce. Place baking sheet on center rack of the oven and roast chickpeas until crispy, about 22-26 minutes.
- In the meantime, prepare the collard greens. Combine chopped greens, sesame oil, and remaining 1 teaspoon of soy sauce in a small hot skillet and sauté until tender, about 3-4 minutes. Remove from heat and set aside.
- Assemble the bowls. Spoon cooked brown rice (or another grain if using; prepare in advance or reheat from frozen to save time) between two bowls. Remove chickpeas from the oven and divide them between each of the bowls. Add greens and top each bowl with peanuts, green onions, basil leaves, and avocado as desired. Drizzle remaining peanut sauce over top and enjoy!
Did you enjoy this recipe? Head over to Pulses.org/NAP for more healthy and delicious recipes featuring dry peas, chickpeas, lentils, and beans!
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