Cooking Instructions

• Begin by cooking your brown rice according to package instructions. This usually takes about 40-50 minutes. Once cooked, set it aside to cool.
• In a large skillet or wok, heat 1 teaspoon of sesame oil over medium heat. Add the diced carrots and broccoli florets, seasoning them with 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sauté the vegetables for about 5-7 minutes until they are tender but still vibrant and slightly crunchy.
• In a mixing bowl, whisk together the toasted sesame oil, soy sauce, honey, minced garlic, crushed red pepper, and peanut butter until smooth and well combined. This sauce will add an incredible depth of flavor to your bowl.
• Add the drained chickpeas to the skillet with the sautéed vegetables. Pour the sauce over the chickpeas and vegetables, stirring to coat everything evenly. Cook for an additional 3-4 minutes, allowing the flavors to meld and heat everything through.
• In serving bowls, start with a base of cooked brown rice. Top with the peanut chickpea mixture, followed by fresh spinach, bean sprouts, and a sprinkle of roasted peanuts for added crunch.
• Serve your Peanut Chickpea Buddha Bowl warm, garnished with any extra peanuts or a drizzle of soy sauce if desired. Enjoy this wholesome meal that’s bursting with flavor!