If you have been following me for any time, you’ve probably realized that a couple of my favorite savory meal ingredients are chickpeas and broccoli. We are huge consumers of both of these in my house, partially that is because my daughter will devour them both, but I also love them. If you ask my husband, my favorite food is peanut butter, so this dish is especially fitting. Vegan Thai peanut buddha bowl with broccoli and chickpeas is delicious, easy to make, and plant-based, vegan, gluten-free, and dairy-free.

The great thing about this recipe is you can make it a clean out the fridge recipe too. If you have leftover rice or quinoa, it works great with these. Part of the reason I make things like this is because they work great to clean out the fridge. The peanut sauce is made entirely with pantry staple items, and you can use frozen broccoli in place of fresh florets so it is an entirely pantry friendly recipe.

What you’ll love about this vegan Thai Peanut Buddha Bowl?

1. It’s pantry friendly. Using frozen broccoli, canned chickpeas, rice or quinoa, and sauce ingredients from the pantry, there’s a good chance you have everything to make this in your kitchen!
2. Vegan, gluten-free, and dairy-free. It’s friendly to most allergies (aside from nuts).
3. Use up leftover rice or quinoa. Don’t let that stuff go to waste. You can easily make the sheet pan broccoli and chickpeas and then throw it over whatever you have sitting in the fridge!
4. It’s delicious. If you like Thai peanut sauce, this is sure to be a hit. It’s also kid approved.

How to make this Thai peanut buddha bowl?

1. Start by making the rice or quinoa. Either of these can be made in the instant pot or rice cooker with a 2:1 ratio of water to grain. 
2. Preheat the oven to 400ºF (450ºF for frozen broccoli).
3. In a bowl, mix together broccoli florets, chickpeas, olive oil, garlic powder, and seasoned salt.
4. On a lined baking sheet, spread the broccoli chickpea mixture evenly. Bake for 18 minutes (25 minutes for frozen broccoli).
5. While the oven is going, make the sauce. Combine all sauce ingredients in a bowl (best with a sealable lid). Stir to combine. If the peanut butter is not incorporating, close the lid and shake vigorously. This will vary based on the brand of peanut butter.
6. Once the oven is done, you assemble the bowl by adding 1/2 cup of the grain, 1/4 of the broccoli chickpeas, and then drizzle peanut sauce over top. You can always add more sauce, so start light. 
7. Optional toppings include roasted red pepper flakes and soy sauce or tamari. Leftovers will keep in the fridge for up to 5 days. Keep the peanut sauce in a separate container and that will keep for one week.

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Vegan Chickpea Broccoli and Quinoa Thai Peanut Bowl

This vegan bowl includes oven roasted broccoli, chickpea, and quinoa topped with a vegan Thai peanut sauce. Gluten-free, dairy-free, and packed with plant-based protein.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, thai

Servings 4 servings

Calories 419 kcal

Ingredients

  

1x2x3x

• 1 cup quinoa
• 2 cups water
• ½ tsp seasoning salt

Peanut Sauce

• 4 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp distilled white vinegar
• ½ tsp minced garlic
• ¼ tsp ginger paste
• ¼ tsp maple syrup
• ¼ cup water
• ¼ tsp sriracha
• optional: red pepper flakes

Bowl

• 4 cups broccoli florets
• 1 can chickpeas, drained and rinsed
• peanut sauce
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp seasoned salt

Instructions

 

Quinoa

• In a small saucepan, mix together quinoa, water, and bring to a boil.
• Once boiling, reduce to medium-low heat and cook for about 20 minutes. It's done when you tilt the pan to the side and the quinoa holds in place and there is no liquid visible.

Roast Broccoli and Chickpeas

• Preheat oven to 400°F.
• In a mixing bowl, combine broccoli florets, chickpeas, olive oil, garlic powder, and seasoned salt. Massage it well so the broccoli gets coated well.
• On a lined baking sheet, spread the contents of the bowl evenly across the sheet.
• Cook for 18 minutes in the oven, or until the broccoli starts to get crispy and the ends start to turn brown/black. The chickpeas will be slightly crispy.

Make the Peanut Sauce

• In a small bowl, mix together all the ingredients for the peanut sauce except the water. Start with half the water, and add more as necessary.
• Depending on the type of peanut butter you use, it may need to be shaken to get it smooth. If so cover and vigorously shake to get it well mixed. It should look smooth (view the pictures above). If it's too thick to drizzle, you can add additional water.

Assemble the Bowl

• Start with about ½ cup of quinoa, then ¼ of the chickpeas and broccoli in a bowl. Drizzle peanut sauce over the top. I love peanut sauce, so I use quite a bit, but add it to your liking, 1 tbsp or so to start. Optional: top with red pepper flakes and a bit extra soy sauce or tamari for a bit more of a bite.
• Leftovers can be stored in the fridge for up to 3 days. Keep the peanut sauce separate. The sauce will keep for one week.

Notes

You can use frozen broccoli in place of fresh, just plan to roast the broccoli and chickpeas on 450ºF for about 25 minutes instead of the directions listed above.

Nutrition

Calories: 419kcalCarbohydrates: 53gProtein: 19gFat: 17gSaturated Fat: 3gSodium: 1267mgPotassium: 803mgFiber: 11gSugar: 3gVitamin A: 584IUVitamin C: 81mgCalcium: 113mgIron: 4mg

Keyword Thai peanut vegetable bowl, vegan Thai bowl, vegan Thai peanut bowl

Tried this recipe?Let us know how it was!

Did you make this bowl? I’d love to hear your thoughts in the comments below! Thanks for reading.

-Cassie