Save The first time I made this bowl, I was actually trying to use up a random collection of items from my pantry. I had half a jar of peanut butter that had been sitting there for weeks, some rice I'd bought on impulse, and a can of chickpeas I forgot why I purchased. When that dressing hit the vegetables and I took my first bite, I literally stopped in my tracks and said 'wait, this needs to be in regular rotation' to my empty kitchen. Sometimes the best discoveries happen when you're just trying to clean out your cupboards.
Last summer I served these bowls at a small dinner party when two friends announced they'd gone vegan. I was nervous about making something satisfying enough, but watching them go back for seconds and actually ask for the recipe made me realize how substantial and complete this bowl really is. Now it's my go-to when I need to feed people with different dietary requirements without making five separate meals.
Ingredients
- Brown rice: The nutty flavor and chewy texture holds up beautifully against all the fresh vegetables and creamy dressing
- Chickpeas: These little protein powerhouses make the bowl genuinely filling without any meat or dairy
- Roasted peanuts: I keep them whole for maximum crunch, though sometimes I toast them in a dry pan for two minutes to wake up their flavor
- Shredded carrot and red cabbage: The colors alone make me happy, plus they stay crisp even after sitting in dressing
- Creamy peanut butter: Use the natural kind that needs stirring, not the processed stuff with added sugar and oils
- Fresh ginger: I peel it with a spoon and grate it directly into the dressing for that bright spicy warmth
Instructions
- Get your rice going first:
- Rinse the grains until the water runs clear, then combine with water and salt in a covered pot. Let it simmer gently while you prep everything else, knowing that fluffy foundation will be ready to support all the toppings.
- Whisk up that magic peanut dressing:
- Combine the peanut butter, soy sauce, maple syrup, vinegar, sesame oil, ginger, garlic, and chili flakes in a bowl. Add warm water one tablespoon at a time until it becomes silky and pourable, tasting as you go to get the balance just right.
- Prep your rainbow of vegetables:
- Shred the carrot and cabbage, slice the cucumber into thin rounds, and chop those scallions on a diagonal so they look professional and intentional.
- Build your beautiful bowl:
- Scoop warm rice into four bowls and arrange the chickpeas, peanuts, and all those colorful vegetables on top in sections rather than mixing them together.
- Finish it with the good stuff:
- Drizzle that peanut dressing generously over everything and scatter fresh cilantro across the top like it confetti.
Save My roommate started requesting this bowl every Sunday after I made it for her during a particularly stressful week of finals. She said it was the only thing that made her feel nourished and grounded when everything else felt chaotic. Now it's become our little ritual, a bowl that somehow feels like a hug in food form.
Making It Your Own
I've found that adding roasted sweet potato cubes or some edamame takes this bowl into even more satisfying territory, especially during colder months when raw vegetables feel less appealing. The beauty of this recipe is how forgiving it is, how it welcomes whatever you have on hand without complaint.
Meal Prep Magic
This recipe became my savior when I started working from home and needed actual meals that didn't involve standing in front of the refrigerator eating cold leftovers with a fork. I portion everything into glass containers on Sunday and suddenly my weekday lunches feel intentional and thoughtful instead of sad and hurried.
The Art of Bowl Assembly
There is something genuinely satisfying about arranging ingredients in their own little sections, each color and texture distinct but meant to be eaten together. I spent way too much time researching Buddha bowl aesthetics before realizing the only rule that matters is making it look like something you are excited to eat.
- Use the widest bowls you own, nothing ruins the experience faster than trying to toss ingredients in a narrow cereal bowl
- Keep the dressing separate if you are prepping ahead, nobody likes soggy cabbage
- Save some extra peanuts and scallions for the top so each bite gets that fresh crunch
Save This bowl started as a pantry cleanout experiment and became one of those recipes I actually crave, the kind that makes you feel good about what you are eating without any sense of deprivation or compromise.
Common Recipe Questions
- → Can I make this bowl ahead of time?
Absolutely. The components store well separately for 3-4 days. Keep the dressing in a separate container and assemble just before serving for best texture.
- → What other grains work well?
Quinoa, farro, or jasmine rice make excellent substitutes. Adjust cooking time according to your chosen grain.
- → Is this bowl gluten-free?
Yes, simply use tamari instead of regular soy sauce. All other ingredients are naturally gluten-free.
- → Can I add protein?
The chickpeas provide 15g protein per serving. For extra, try grilled tofu, shredded chicken, or baked tempeh.
- → How do I store leftovers?
Store assembled bowls in airtight containers for up to 3 days. The flavors actually develop more depth overnight.
- → What vegetables can I substitute?
Bell peppers, edamame, shredded Brussels sprouts, or snap peas work wonderfully. Use whatever's fresh and seasonal.