Thai peanut chickpea & rice bowl
435 cals, 18p, 44c, 16f (per meal)
2 tbsp, chopped (6g)
2 tsp (10mL)
1 tsp (5mL)
1 tbsp (15mL)
2 tbsp (32g)
1/2 cucumber (8-1/4") (151g)
1 can (448g)
1/2 cup(s) (119mL)
4 tbsp (48g)
1
Cook the brown rice with the water according to the package instructions. Fluff with a fork and set aside.
2
Make the peanut sauce: In a small bowl, mix the peanut butter, soy sauce, sesame oil, lime juice, and a pinch of salt. Add a small splash of water and stir until smooth and saucy.
3
Season the chickpeas with salt and pepper.
4
Top the brown rice with chickpeas, cucumber, and cilantro. Drizzle the peanut sauce over top and serve.