# List of Ingredients:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Vegetables & Grains
08 - 2 cups cooked brown rice or quinoa
09 - 1 cup shredded red cabbage
10 - 1 cup julienned carrots
11 - 1 cup sliced cucumber
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup cooked and shelled edamame
14 - 1/4 cup chopped fresh cilantro
→ Peanut Sauce
15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce or tamari for gluten-free
17 - 1 tablespoon maple syrup or honey
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon sriracha or chili sauce, optional
20 - 1 clove garlic, finely minced
21 - 2 to 4 tablespoons warm water
→ Toppings
22 - 2 tablespoons roasted peanuts, roughly chopped
23 - Lime wedges for serving
24 - 1 tablespoon sesame seeds, optional
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on prepared baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crisp.
03 - While chickpeas roast, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons warm water. Add additional water as needed until sauce reaches smooth, pourable consistency.
04 - Cook rice or quinoa according to package directions if not already prepared. Slice and arrange all fresh vegetables on a cutting board.
05 - Divide cooked rice or quinoa equally among 4 serving bowls. Layer with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with chopped roasted peanuts and sesame seeds. Serve immediately with lime wedges.
