Bowls are a very, very hot topic as of late.
We’ve never really talked about plates the way we so adoringly talk about bowls. Smoothie bowls. Buddha bowls. Veggie bowls. Bowls really are a…thing.
I like to think of this as a meal in a bowl, which means you don’t have to do any guess work about it comes to a balanced meal. You’ve got your whole grain complex carbies, your green veggies, some starchy veg, and oodles of healthy fats in the drool-worthy peanut sauce. It’s a meal…in a BOWL. What a genius concept!!
I posted a similar Copycat Northstar Buddha Bowl recipe with tofu a few years ago after falling so deeply in love with Northstar’s original version. I could and still willingly would bathe in that sweet, salty peanut sauce. The truth is that I don’t really care what you put in zee bowls as long as you have plenty o’ peanut sauce going on.
I roasted the chickpeas along with the veggies hoping they’d get crispy, but that wasn’t exactly what happened. They do get nice and toasty so everthing is simultaneously warmed through, but don’t expect crunch. No sir.
If you’re not a chickpea fan (I can’t believe I just wrote those words), you could totally use tofu, tempeh, chicken, or fish instead. It’s honestly delish with just the veggies and rice, too! Oh and here’s a life hack for ya: feel free to use frozen brown rice or quinoa. I like Trader Joe’s frozen rice medley. It costs a bit more than dry, but you’re paying for convenience.
And I’m alllll about convenience.
- 1-15oz can chickpeas, drained and rinsed
- 2 heads broccoli, chopped into florets
- 3 medium carrots, chopped (1 heaping cup)
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups cooked brown rice or quinoa
- ¼ cup natural creamy peanut butter
- ¼ cup almond milk (more if needed to thin)
- 1 tbsp + 1 tsp reduced sodium soy sauce (sub tamari for gluten-free)
- 1 tbsp + 1 tsp pure maple syrup
- 1 tsp minced ginger (optional)
- pinch red pepper flakes (optional)
- Preheat oven to 400F. Line a baking sheet with a Silipat or parchment paper. Place chickpeas, broccoli, and carrots on baking sheet. Season with olive oil and a good pinch of salt and pepper, stirring to combine.
- Roast for 20-25 minutes, stirring halfway through.
- Meanwhile, cook your grains. I used frozen brown rice, which made it super easy!
- Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). Add almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth.
- Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce.
[Tweet “An easy #MeatlessMonday meal: Chickpea Broccoli Buddha Bowl via @TheHummusapien”]