August is headed towards a rapid end but I know Summer isn’t going away anytime soon. I’m already ready for warm, hearty, pumpkin flavored meals but it’s still just not quite time yet. I figured that meant taking advantage of fresh fruit like peaches and mangoes still being readily available at the store to make this dish Thai Peanut Chickpea Bowl.
I’m a sucker for anything with a peanut sauce which you’ve probably been able to tell if you’ve been reading this blog for a while. I can’t get enough of peanut sauces and I’ve been without one of my favorite meals for ages since it’s typical made with chicken.
So I did what I do and came up with a veg friendly alternative! Instead of marinating chicken in the peanut sauce I just tossed chickpeas with a little bit of the sauce and then roasted them. Then topped the rice and chickpeas with even more sauce after everything was cooked and boy am I glad I did.
You also might know I’m the queen of leftovers and I literally ate this dish 4 days in a row. It made enough for 4 servings and you get your bottom dollar that I ate them all for lunch/dinner until I was out.
This dish is bright, and a bit spicy, and seriously one of my absolute favorite meals ever. My uncle made it for me the first time years ago and it’s definitely a family favorite all across the board.
The peach mango salsa goes perfectly with the peanut sauce and it’s nice to just have some fresh fruit in a meal that’s not breakfast instead of a ton of veggies all the time. I also quite like just eating it by the spoonful.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Thai Peanut Chickpea Bowl (Vegan + Gluten Free)
A bright and spicy bowl loaded with roasted chickpeas and topped with a bright fresh mango peach salsa. A wonderful filling plant-based meal that isn't too heavy.
- 1/4 cup hot water
- 1/4 cup peanut butter
- 3-4 tbsp Sriracha
- 1/8 cup soy sauce
- 1 tbsp oil
- 1-2 cloves garlic
- 1 tbsp ginger grated
- salt to taste
- 1 15 oz can chickpeas drained and rinsed
- 1 cup rice uncooked
- 2 cups water
- Peanuts for topping
- Mango Peach Salsa
- 1 peach peeled and diced
- 1/2 mango peeled and diced
- 1 small cucumber peeled and diced
- 1 green onion diced
- 1/2 tbsp sugar
- 1/2 tbsp oil
- 1/2 tbsp rice wine vinegar
- 1/2 tbsp lime juice
- grated ginger optional
Pre-heat oven to 425*
Add rice into a sauce pot with 2 cups of water over medium high heat. Bring to a boil and then turn down to low let cook until all water is evaporated. Turn off heat and let steam.
While rice is cooking prepare your peanut sauce. Add water, peanut butter, Sriracha, soy sauce, oil, garlic, ginger, and salt. Mix well until all combined.
Mix about 1-2 tbsp of the sauce with the chickpeas and place on a baking sheet and bake until crispy.
Prepare the salsa while the chickpeas cook by dicing all your fruit and adding into a large bowl. Mix well with sugar, oil, vinegar, lime juice, and grated ginger.
Once everything is cooked plate your bowl by adding rice, chickpeas, more peanut sauce, and top with salsa and extra Sriracha and peanuts.
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