Hearty plant based Buddha Bowl with broccoli, carrots, chickpeas and restaurant-worthy peanut sauce! A flavorful one-bowl meal packed with plant protein and fiber, great for adults and kids alike. This easy and healthy weeknight recipe makes amazing leftovers, too. This recipe is a Hummusapien community favorite! Easily gluten free.
Caramelized carrots, charred broccoli, and crispy chickpeas all bathed in a the best peanut sauce you've ever laid mouth on? DINNER IS ABOUT TO BE SO GOOD.
The Dietitian in me loves what a filling meal this is thanks to that fiber and those brain-boosting healthy fats. Sooo satisfying--truly a meal your bod will thank you for eating!
To me, easy-ish meals with top notch nutrition and flavor in mind are the name of the game for getting dinner on the table. This recipe is just that. Veggie-packed dinner bowls are here to stay!
5-Star Reader Praise ★★★★★
"This is a staple! We love the sauce! We add any and all veggies on hand and chicken to our bowls. So delicious! Thank you for sharing!" --Grace
"Used quinoa instead of rice and it was amazing! Super easy and quick to make. Will definitely make it again! Great for meal prep 🙂." --Ashlyn
"Stellar recipe! Our eight month old daughter loved it just as much. That sauce. 🤩" --Kori
Behind the scenes of recipe testing
- I developed this recipe with chickpeas in addition to veggies to make sure this plant-powered meal had enough protein to keep me full. I wasn't originally planning on roasting them but I absolutely loved the crispier texture when I tried them out of the oven vs can! I found serving this on a bed of rice also added that necessary oomph.
- When I went rogue and tried this recipe without sweetener and it was clear the sweetness from maple syrup is essential--it really compliments the other more savory components. Don't skip it!
- I tested this recipe with rice vinegar and lime juice for that much-needed tangy punch, and I'm happy to report that both delivered. Sine I always have rice vinegar on hand, I opted for that instead.
- Ginger might seem optional in the sauce but trust me, it really gives the peanut sauce that extra something something. In my opinion, it's a must.
Storing leftovers
These Buddha bowls will last for up to 3 days in the refrigerator. I like to store the sauce, rice, and chickpea veggie separately so nothing gets soggy!
We just slayed the meal in a bowl situation.
Print
Chickpea Broccoli Buddha Bowl with Peanut Sauce
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 bowls 1x
- Category: Main Meal
- Method: Oven
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
Nourishing vegetarian Buddha Bowl with broccoli, carrots, chickpeas and the best peanut sauce! A flavorful one-bowl meal packed with plant protein, great for adults and kids alike.
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 2 medium or 1 large heads broccoli, chopped (florets only, 4 cups)
- 5-6 medium carrots, chopped (2 heaping cups)
- 2 tbsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2-3 cups cooked brown rice
- optional garnishes: chopped green onions, sesame seeds
- 1 batch Restaurant-worthy peanut sauce
Instructions
- Preheat oven to 400F.
- Cook rice according to package directions. I like to use my Instant Pot!
- Spray one extra large baking sheet or two regular ones with cooking spray. Place chickpeas, broccoli, and carrots on baking sheet. Make sure veggies have room to roast (if they're too close together they will steam and not get that yummy brownness). Add olive oil and a good pinch of salt and pepper, tossing to combine. Roast for 25 minutes, stirring halfway through.
- Meanwhile, make peanut sauce.
- Assemble bowls by placing rice at the bottom and topping with veggie mixture plus plenty of peanut sauce. Devour!
Notes
This recipe was inspired by a favorite menu item at a restaurant called Northstar back in Columbus, Ohio!
Terri says
Sauce is a winner. It goes with so many veggies and chicken adds extra protein and flavor.
Alexis Joseph, MS, RD says
Love it, thank you tons Terri!
aletha says
This was absolutely delish!! Probably would have been even better if I hadn't burned the brocccoli!
Alexis Joseph, MS, RD says
Hahaha I'm so glad you still loved it, thanks Aletha!
Tricia says
I just made a modified version of this for lunch using regular milk, old carrots from the crisper drawer, frozen broccoli florets, agave nectar, and the peanut butter I had in the cupboard. It was a great use up ingredients recipe plus quick easy and delicious. I might have to eat it for dinner too! Thanks so much for the recipe.
Alexis Joseph says
That sounds perfect, Tricia! Thanks so much for the review!
Nancy says
Delicious blend of flavors! I used bulgur wheat instead of brown rice for added fiber. Definitely a recipe I will make again.
Alexis Joseph says
Love that, sounds delish!
Ulcer Man says
Previously, this recipe called for chicken and tofu instead of chick peas, but the link for that old recipe now redirects to this one. I wish the old recipe was still up! I had to dig around for it. While I'm sure the chick peas are very yummy, I can't eat them and I liked the tofu of the old recipe. No reason they can't both exist as different recipes, right?
Alexis Joseph says
Hey there! So sorry for that inconvenience--I spent the past year optimizing my recipe library and that older recipe is one that got updated. I know sometimes people prefer older versions, and I'm working on finding a happy medium there! I'll do my best to include notes about changes going forward for those who still make the old one. Thanks for the feedback!