M’s Favourite Dinners

Peanut Chickpea Protein Bowls

Name: Peanut Chickpea Protein Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, grated; 1/2 tsp. grated peeled ginger; 1/4 c. all-natural creamy peanut butter; 3 tbsp. fresh lime juice; 2 tbsp. reduced-sodium soy sauce; 1 tbsp. honey; 2 tsp. toasted sesame oil; 2 can chickpeas, drained, rinsed; 2 tbsp. neutral oil; 3/4 tsp. kosher salt, divided; 2 garlic cloves, finely chopped; 1 tbsp. grated peeled ginger; 1/4 head of red cabbage, shredded or finely chopped (about 3 cups); 2 tbsp. finely chopped fresh cilantro, plus more for serving; 2 Persian cucumbers, thinly sliced; 1 medium carrot, shredded; 3 c. cooked brown rice; 1/4 c. roasted peanuts, chopped; 4 lime wedges

4 servings

porties

20 minutes

actieve tijd

45 minutes

totale tijd

Begin met koken

Ingrediënten

1 garlic clove, grated

1/2 tsp. grated peeled ginger

1/4 c. all-natural creamy peanut butter

3 tbsp. fresh lime juice

2 tbsp. reduced-sodium soy sauce

1 tbsp. honey

2 tsp. toasted sesame oil

2 can chickpeas, drained, rinsed

2 tbsp. neutral oil

3/4 tsp. kosher salt, divided

2 garlic cloves, finely chopped

1 tbsp. grated peeled ginger

1/4 head of red cabbage, shredded or finely chopped (about 3 cups)

2 tbsp. finely chopped fresh cilantro, plus more for serving

2 Persian cucumbers, thinly sliced

1 medium carrot, shredded

3 c. cooked brown rice

1/4 c. roasted peanuts, chopped

4 lime wedges

Instructies

Peanut Sauce

In a medium bowl, whisk garlic, ginger, peanut butter, lime juice, soy sauce, honey, and sesame oil. Add warm water, 1 tsp. at a time, until desired consistency is reached.

Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

Chickpeas & Bowls

On a large clean kitchen towel or paper towels, spread out chickpeas. Top with a second clean towel and gently press to remove as much moisture as possible from chickpeas. (If you can, pick off and discard as many chickpea skins as possible; this will help the chickpeas crisp up better.)

In a large, deep, heavy skillet (preferably at least 2" deep) over medium heat, heat oil. Add chickpeas; season with 1/2 tsp. kosher salt and gently toss to coat. Spread chickpeas in a single layer and cook, tossing occasionally, until browned and slightly crisp, 4 to 5 minutes. (The chickpeas may cause the oil to spit, so use a splatter screen if you have one!)

Add garlic and ginger and continue to cook, tossing constantly, until chickpeas are crispy all over and garlic and ginger are lightly browned, 1 to 2 minutes more. Transfer chickpea mixture to a clean plate.

In a medium bowl, toss cabbage, cilantro, and 1/4 tsp. salt.

Spread 3/4 cup rice among bowls. Top with cabbage mixture, cucumbers, carrots, and chickpeas. Sprinkle with peanuts and more cilantro; drizzle with peanut sauce. Serve with lime wedges alongside.

Voedingswaarde

Portiegrootte

Calorieën

753

Totale vet

29 g

Verzadigd vet

4 g

Onverzadigd vet

Transvet

0 g

Cholesterol

0 mg

Natrium

1169 mg

Totale koolhydraten

83 g

Voedingsvezels

20 g

Totale suikers

19 g

Eiwit

27 g