Pin it The first time I made this bowl was on a Tuesday evening when I needed something that felt substantial but not heavy after a long day at work. I had all these odds and ends in my fridge, a half-head of red cabbage going limp, some carrots that needed using, and a jar of peanut butter I bought on impulse. The way the creamy dressing hits the crunchy vegetables and nutty brown rice still surprises me with how satisfying it is. My roommate walked in, smelled the sesame oil, and asked what I was making. By the end of the meal, we were both scraping the bowls.
Last summer I served these bowls at a small dinner party when my friend Sarah announced she had gone vegan. I panicked at first, worried it would feel like something was missing without cheese or meat. But watching everyone go silent for that first bite, then reach for seconds, taught me that bold flavors and textures matter more than what you leave out. The peanuts and chickpeas create such a satisfying crunch that no one mentioned the absence of meat once.
Ingredients
- Brown rice: The nutty flavor stands up to the bold peanut dressing better than white rice ever could
- Chickpeas: Rinse them really well and pat them dry so they do not make everything soggy
- Roasted peanuts: Buy them unsalted so you can control the seasoning, and add them last so they stay crunchy
- Red cabbage: The color alone makes the bowl gorgeous, plus it holds up beautifully in the fridge
- Peanut butter: Use the creamy kind with nothing added, no sugar or salt, for the cleanest flavor
Instructions
- Cook the rice to perfection:
- Rinse the grains until the water runs clear, then simmer gently without lifting the lid too often
- Whisk the dressing into velvet:
- Warm the peanut butter slightly first so it incorporates smoothly with the liquids
- Prep your vegetables with care:
- Thin, uniform slices make every forkful feel balanced and thoughtful
- Build each bowl like a rainbow:
- Start with rice as your base, then arrange the toppings in sections for that Instagram-worthy look
- Finish with a generous pour:
- The dressing should coat everything but not drown the crisp vegetables underneath
Pin it My sister-in-law asked for this recipe after I made it for a family gathering last month. She texted me the next day saying her kids, who normally complain about anything with visible vegetables, had asked for it again. There is something about the combination of sweet maple, salty soy, and rich peanut that makes vegetables feel exciting instead of obligatory.
Making It Your Own
Sometimes I add avocado slices when I want extra creaminess, or a soft-boiled egg if I am serving someone who eats eggs. The bowl is incredibly forgiving, which is probably why it has become my go-to for using up whatever vegetables are languishing in the crisper drawer.
The Secret to Crunch
I learned the hard way that adding the peanuts too early means they lose their snap by the time you sit down. Now I toast them lightly in a dry pan right before serving, which deepens their flavor and keeps them irresistibly crunchy in every bite.
Meal Prep Magic
This is one of those rare bowls that actually tastes better the next day, once the dressing has had time to mingle with the chickpeas and rice. I pack the dressing separately and the peanuts in their own tiny container, then toss everything together right before eating. It has saved me from many sad office lunches.
- Double the dressing and keep half in the fridge for salads all week
- Shredded cabbage stays crisp for days, making it perfect for advance prep
- The bowls travel well if you layer the dressing on the bottom and vegetables on top
Pin it Hope this bowl brings you as many easy, nourishing meals as it has brought me.
Recipe FAQs
- → Can I make this bowl gluten-free?
Yes. Substitute regular soy sauce with tamari or coconut aminos in the peanut dressing. All other ingredients are naturally gluten-free.
- → How long does this keep in the refrigerator?
Assembled bowls stay fresh for 2-3 days when stored in airtight containers. Keep the dressing separate and add just before serving to maintain texture.
- → Can I use other grains besides brown rice?
Absolutely. Quinoa, farro, jasmine rice, or even cauliflower rice work well. Adjust cooking time according to your chosen grain.
- → What vegetables work best as substitutions?
Bell peppers, edamame, shredded Brussels sprouts, or snap peas make excellent additions. Use whatever crisp, fresh vegetables you enjoy.
- → Is the peanut dressing spicy?
The base dressing is mild with just a hint of warmth from fresh ginger. Add chili flakes to taste if you prefer more heat, or omit entirely for a kid-friendly version.