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Veggie Rice Bowls with Peanut Sauce

These easy, vegan veggie rice bowls combine the flavorful and healthy combo of fluffy rice, steamed veggies and some sort of bean-based component like chickpeas -- all coated in a rich and creamy, nutty-sweet peanut butter sauce.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 3 servings
Author: Kathy Patalsky


  • skillet
  • rice cooker, large pot or instapot



  • 1 cup dry rice any variety
  • 2 cups water
  • 1-2 teaspoon vegan butter optional


  • 1 ½ cups chickpeas about one standard can, drained and rinsed (see notes for other options)
  • 2-3 teaspoon olive oil extra virgin


  • 1 bunch broccoli sliced
  • 2-3 tablespoon nutritional yeast
  • 1 tablespoon liquid aminos or soy sauce

Peanut Sauce:

  • 3-4 tablespoon peanut butter
  • 3 tablespoon maple syrup
  • 2-4 cloves raw garlic chopped
  • cup coconut milk
  • salt and pepper to taste
  • ½ teaspoon turmeric optional
  • cayenne, smoky paprika, garlic powder to taste optional

Additional Veggies - Fold into skillet:

  • 1-2 cups spinach or kale


  • Prep your rice by rinsing the rice in water. Drain. I rinse the rice right in the pot I will be cooking it in. Then add in the two cups or water and optional vegan butter. Cook rice according to usual instructions for your device. My instapot takes about 12 minutes on the rice setting.
  • While the rice is cooking, set up a quick steam bath for your broccoli. Fill your large pot with about an inch of water, then either place the broccoli right in the water - or set up a steamer rack on the bottom to elevate the broccoli a bit. Turn heat on high and cover with lid. Wait about 2-3 minutes until water is boiling, lift lid, add in half of the nutritional yeast and close lid again. Turn heat to low and let steam for about 5-7 minutes to cook. Longer cook times will result in softer and darker broccoli.
  • While the rice and broccoli are cooking, you can now get to your skillet. Warm a large skillet over high heat. Add in the olive oil and garlic. Saute for 1-3 minutes or until lightly browned.
  • Add in the drained and rinsed chickpeas. Shake the pan so that the hot oil gives them a nice browned coating. Let cook for another minute.
  • Turn heat to low. Push all the chickpeas over to one side of the skillet and add all your sauce ingredients to the other side of the skillet. Using a spoon or whisk, briskly stir the sauce ingredients to melt the peanut butter and combine.
  • Now you can toss the chickpeas and garlic with the sauce. Cover with lid and keep heat on medium for a few minutes to allow the sauce to marinate the beans.
  • If adding in extra veggies like the spinach or kale, you can fold them into the hot skillet now. Place lid back on to allow them to wilt.
  • Check on your broccoli and rice - it should be done or just about there. If broccoli is done, turn off heat, but leave lid on. Check on your rice.
  • Scoop the rice into the skillet and gently toss the rice with the chickpeas. I do not over toss, just a very light mixing works for me. I still like a lot of white fluffy rice in there.
  • Assemble your veggie rice bowls! Scoop the rice and bean mixture into your bowls, then top with the steamed broccoli. Add the liquid aminos over top the broccoli, as well as the remaining nutritional yeast. Serve hot!


Subs for the chickpeas can include: tofu or tempeh cubes

Nutrition Estimate

Calories: 627kcal | Carbohydrates: 96g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Sodium: 713mg | Potassium: 1243mg | Fiber: 12g | Sugar: 17g | Vitamin A: 3494IU | Vitamin C: 208mg | Calcium: 216mg | Iron: 5mg