Hearty brown rice bowl with protein-rich chickpeas, fresh vegetables, and creamy peanut dressing for a satisfying meal.
# What You Need:
→ Grains
01 - 1 cup brown rice
02 - 2 cups water
03 - 1/4 tsp 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
→ Peanut Dressing
11 - 3 tbsp creamy peanut butter
12 - 2 tbsp soy sauce
13 - 1 tbsp maple syrup or honey
14 - 1 tbsp rice vinegar or lime juice
15 - 1 tsp sesame oil
16 - 1-2 tbsp warm water
17 - 1/2 tsp grated fresh ginger
18 - 1 small garlic clove, minced
19 - Pinch of chili flakes
# Steps:
01 - Rinse brown rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 30-35 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving.
02 - Whisk peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and chili flakes in a small bowl until combined. Gradually add warm water, 1 tablespoon at a time, whisking continuously until dressing reaches a smooth, pourable consistency. Set aside until ready to serve.
03 - Shred carrots and red cabbage using a box grater or food processor. Thinly slice cucumber into rounds or half-moons. Trim and thinly slice scallions on a diagonal. Roughly chop cilantro leaves if using. Keep all vegetables separate in bowls or on a large platter for easy assembly.
04 - Divide cooked brown rice evenly among four serving bowls. Arrange chickpeas, shredded carrot, cabbage, cucumber slices, and scallions in sections over the rice. Sprinkle roasted peanuts across each bowl.
05 - Drizzle peanut dressing generously over each bowl. Garnish with fresh cilantro and additional peanuts if desired. Serve immediately while rice is warm, or refrigerate for up to 4 hours for a refreshing cold version.
