Peanut Chickpea Rice Bowl

There's this moment every Tuesday when I'm standing at the farmers market, surrounded by the smell of fresh cilantro and the chaos of weekend shoppers, and I find myself loading up on carrots and cabbage without really thinking about it. That's when I invented this bowl, honestly. It started as a way to use up what I'd grabbed too much of, but then the peanut dressing changed everything. Now it's the thing I make when I want to feel like I'm taking care of myself without spending an hour in the kitchen.

I made this for my friend Marcus on a Wednesday night when he mentioned being tired of takeout, and watching him dig in with that satisfied sigh was totally worth it. The thing is, he kept asking questions between bites, and by the end we were debating whether ginger or garlic was doing the real work in that dressing. He now texts me photos of the versions he makes at home.

Ingredients

• Brown rice: The nutty flavor holds up beautifully against the bold peanut dressing, and it has just enough texture to keep things interesting bite to bite.
• Cooked chickpeas: Their earthiness plays perfectly with the crunch of peanuts, and they're forgiving if you need to prep them ahead of time.
• Roasted unsalted peanuts: Buy them this way rather than trying to toast your own, trust me on the time saved and the consistency gained.
• Shredded carrot: The sweetness cuts through the salt in the dressing and adds visual pop that makes the bowl feel intentional.
• Shredded red cabbage: It stays crisp even when dressed and brings a slight peppery note that brightens everything.
• Thinly sliced cucumber: This is your cooling element, the thing that keeps the bowl from feeling heavy even though it's genuinely filling.
• Scallions: Their mild onion bite adds complexity without overpowering, and they're the first sign that someone actually cared about assembly.
• Fresh cilantro: Optional but honestly worth hunting down, it smells like green energy and changes the entire vibe of the bowl.
• Creamy peanut butter: Use the kind with just peanuts and salt, nothing else hiding in there to throw off your dressing consistency.
• Soy sauce: The umami backbone that makes you wonder why this bowl tastes so restaurant quality from your own kitchen.
• Maple syrup: It dissolves smoothly into the dressing and adds a subtle sweetness that's hard to identify but impossible to miss.
• Rice vinegar: The acidity keeps the dressing from tasting flat, though lime juice works in a pinch and shifts the flavor slightly brighter.
• Sesame oil: Just a teaspoon, but it creates that nutty aroma that makes people ask what smells so good.
• Fresh ginger and garlic: Together they're the flavor engine, adding warmth and depth that makes the peanut butter taste like it was made for this exact moment.

Instructions

Rinse and cook the rice:

Run the brown rice under cold water until the water runs mostly clear, then combine it with water and salt in a saucepan. Bring everything to a boil, then cover and drop the heat to low, letting it simmer quietly for 30 to 35 minutes until the rice is tender and the water is absorbed. Let it sit covered for 5 minutes after removing from heat, then fluff with a fork so each grain has space to breathe.

Build the peanut dressing:

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and chili flakes until everything is combined and smooth. Add the warm water a tablespoon at a time, whisking between additions, until the dressing reaches a consistency you can easily drizzle and that coats the back of a spoon without pooling.

Prep the vegetables:

Shred the carrot and red cabbage using a box grater or vegetable shredder, slice the cucumber thin enough that it's almost translucent, slice the scallions on an angle, and roughly chop the cilantro. You can do all this while the rice is cooking, or even the morning before if you're planning ahead.

Assemble the bowls:

Divide the warm rice among four bowls, creating a gentle base for everything else. Top each bowl with chickpeas, peanuts, carrot, cabbage, cucumber, and scallions, arranging them so you can see all the colors and textures.

Finish with dressing and garnish:

Drizzle the peanut dressing generously over each bowl, letting it pool slightly in the center and run down the sides. Scatter cilantro and a few extra peanuts on top, then serve immediately while everything is still at its crispest.

Save

There's something about a bowl this colorful that makes you feel like you're actually doing right by yourself, even on nights when everything else feels chaotic. It's become the thing I make when I need a reminder that eating well doesn't have to be complicated.

The Secret to That Perfect Dressing Texture

The consistency of your peanut dressing is genuinely everything, and I learned this the hard way by making it too thick the first time. The trick is to whisk everything together first, then add warm water just a little at a time, tasting and testing as you go. If you add it all at once, you end up with something too loose that slides off the vegetables, but if you're too stingy with the water, it sits on top like a coating instead of actually dressing the bowl. Warm water matters because it helps the peanut butter stay smooth and pourable, whereas cold water can make it seize up unexpectedly.

Making This Bowl Your Own

The vegetables in this recipe are really just a starting point based on what I usually have around, but honestly the bowl works with whatever looks good at your market or in your crisper drawer. Bell peppers add sweetness and crunch, shredded beets bring earthiness and color, edamame steps in if you want extra protein, and fresh mint can replace or join cilantro if that's what you're feeling. The dressing is flexible too because its flavor is bold enough to handle substitutions. If you don't have maple syrup, use honey or even a bit of agave, and if lime is what you have instead of rice vinegar, lean into it and maybe add a tiny extra splash.

Meal Prep Magic and Storage Notes

This bowl is incredibly forgiving if you want to make components ahead, which is why it's become my favorite meal prep situation. You can cook the rice up to three days in advance and store it in the fridge, the dressing keeps in a sealed container for about a week, and the peanuts stay crispy as long as you keep them separate until the moment you're eating. The vegetables are another story though. I learned the hard way that shredding everything the night before makes the cabbage and carrot weep slightly and the cucumber gets sad and watery by lunchtime. So prep your vegetables the morning of, or even better, slice and chop them just before assembly for maximum crispness.

• Store the dressing separately from the bowl components so nothing gets soggy.
• Keep peanuts in an airtight container and add them just before eating so they stay crunchy.
• Assemble cold bowls by using chilled rice straight from the fridge if you prefer it that way.

Save

This bowl sits on the counter between simple and impressive, which is exactly where I think food should be. It's taught me that the best meals are the ones you actually want to make again and again.

Recipe Q&A

→ Can I make this bowl gluten-free?

Yes, simply use tamari instead of regular soy sauce in the peanut dressing. All other ingredients are naturally gluten-free.

→ How long does the peanut dressing last?

The dressing keeps well in the refrigerator for up to one week. Store it in an airtight container and give it a good stir before using.

→ Can I use other grains instead of brown rice?

Absolutely. Quinoa, farro, or even jasmine rice work beautifully. Adjust cooking time according to the grain you choose.

→ Is this bowl good for meal prep?

Excellent. Store the components separately in airtight containers and assemble when ready to eat, or keep fully assembled bowls for up to 3 days.

→ What protein alternatives work here?

Try edamame, tofu cubes, or grilled chicken. The peanut dressing complements nearly any protein you choose.

→ Can I make the peanut dressing nut-free?

Substitute sunflower seed butter or tahini for the peanut butter. The flavor profile will change slightly but still be delicious.