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Thai Peanut Vegan Bowl

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 mins
Cook Time 20 mins
Course Main Course
Cuisine American, thai
Servings 4 servings
Calories 419 kcal


  • 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


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



  • 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.


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.


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
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