LunchDinnerHigh proteinMeal prepVegetarian

Spicy Peanut Chickpea and Edamame Meal Prep Bowls

Name: Spicy Peanut Chickpea and Edamame Meal Prep Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 480g 2 cans canned chickpeas, drained and rinsed; 600g sweet potatoes, cut into 2 cm cubes; 500g shelled edamame, frozen; 200g baby spinach; 1 tsp smoked paprika; 1 tsp ground cumin; 50g peanut butter, smooth; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 1 tbsp sriracha; 2 cm piece fresh ginger, grated; 2 cloves garlic, grated; 1 tbsp sesame oil; 1 lime; 3 green onions, sliced

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The peanut bowl that took over everyone's feed, built to hold up for four days: roasted sweet potato and chickpeas with edamame, wilted spinach and a ginger peanut sauce that loosens back up with a splash of hot water. No meat, 32 grams of protein a box.

Per serving (1 bowl)

32g

Protein

615

Calories

83g

Carbs

19g

Fat

4 bowls15 min30 min

Ingredients

1.1 lbcanned chickpeas, drained and rinsed2 cans
1.3 lbsweet potatoes, cut into 2 cm cubes
1.1 lbshelled edamame, frozen
7 ozbaby spinach
1 tspsmoked paprika
1 tspground cumin
2 ozpeanut butter, smooth
2 tbspsoy sauce
1 tbsprice vinegar
1 tbsphoney
1 tbspsriracha
2 cm piecefresh ginger, grated
2 clovesgarlic, grated
1 tbspsesame oil
1lime
3green onions, sliced

Steps

1
Preheat the oven to 220°C (425°F). Toss the sweet potato cubes and drained chickpeas with the sesame oil, smoked paprika, cumin and ½ teaspoon of salt and spread over a lined sheet pan.
2
Roast for 25 to 30 minutes, turning once, until the sweet potato is tender and the chickpeas have crisped at the edges.
3
Boil the edamame for 4 minutes and drain, then return the hot pan to the heat with the spinach and a splash of water and stir just until the spinach wilts.
4
Whisk the peanut butter, soy sauce, rice vinegar, honey, sriracha, ginger, garlic, the juice of half the lime and 4 tablespoons of hot water into a pourable sauce.
5
Divide the sweet potato, chickpeas, edamame and spinach among 4 containers and top with the green onions and a wedge of the remaining lime.
6
Keep the sauce in small separate tubs and add it after reheating; it firms up in the fridge and loosens again with a teaspoon of hot water. Keeps for 4 days.