Go Back
Print Recipe

Buddha Bowl with Peanut Sauce

Yield: 2 servings
Click here to track the points on your WW app.

Ingredients

  • 1 cup chickpeas, drained and rinsed
  • 1 cup cooked rice (white or brown)
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 1/2 cups sliced cucumber
  • Salt, pepper, garlic powder, and onion powder, to taste

For the peanut sauce:

  • 2 tablespoons PB2 Powder
  • 1 tablespoon water
  • Juice from 1/2 lime
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon minced garlic

Instructions

  • Drain and rinse the chickpeas. Lay them on a towel and dry them off.
  • Add the chickpeas to an air fryer or skillet. Spray with olive oil cooking spray and season with garlic powder, onion powder, salt, and pepper.
  • Cook for 10 minutes at 400 degrees in the air fryer. If cooking in a skillet cook over medium heat for 7-10 minutes, or until the chickpeas are crunchy.
  • In a small bowl, mix together the PB2 Powder, water, lime juice, rice vinegar, soy sauce, and garlic.
  • Assemble the Buddha Bowl - add the rice, vegetables, and chickpeas, then drizzle with the peanut sauce.