Cooklist AI
Coconut-Peanut Chickpea & Broccoli Glory Bowls
These saucy, full-flavored bowls are a heartwarming mix of spicy chickpeas drenched in a creamy coconut-peanut sauce, charred broccoli, and vibrant bell peppers, all served over a bed of fluffy rice. Fresh cilantro and tangy lime wedges round off the flavor of these filling and veggie-packed bowls.
1
28 min
TOTAL TIME
879
CALORIES
$2.20
PER SERVING
Ingredients
MAIN
5 SERVINGS
2 tbsp minced garlic
GARNISH
5 whole lime wedges
Directions
MAIN
8 min
PREP TIME
20 min
COOK TIME
28 min
TOTAL TIME
1
In a large non-stick pan, heat 1 tablespoon of the peanut oil over medium heat. Add the minced ginger and garlic and sauté until golden and fragrant.
2
Stir in the peanut butter, lite coconut milk, soy sauce, rice vinegar, and sriracha into the pan. Mix well, and bring to a gentle boil.
3
Once boiling, reduce heat and let the sauce simmer. Add the drained chickpeas to the pan, stirring to coat them in the creamy sauce.
4
While the chickpeas are simmering, heat the remaining tablespoon of peanut oil in a separate pan. Once hot, add the thawed broccoli and julienned bell pepper.
5
Allow the vegetables to cook, stirring occasionally, until they are nicely charred.
6
Season the vegetables with the sea salt and ground black pepper.
7
To assemble the bowls, layer the cooked white rice, saucy chickpeas, and charred vegetables in individual bowls.
GARNISH
8
Finish each bowl with a sprinkle of chopped cilantro and a squeeze of lime juice from a lime wedge.
Health Info
Macros
191g
CARBS
35g
FAT
50g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
PEANUTS
WHEAT
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