Seoul Pantry Thai Peanut Chickpea Rice Bowls
These cozy bowls are my weeknight shortcut to Bangkok-ish peanut sauce using ingredients I can grab around Hannam-dong: chickpeas, sweet potato, broccoli, edamame, rice, and a creamy lime-soy peanut drizzle. Can't find every topping? No worries, this bowl loves swaps.
Author
global_sarah
Instructions
Heat the oven to 200 C. Pat the chickpeas really dry, cube the sweet potato, and get the broccoli and edamame ready. Tiny prep win: start with warm cooked rice so assembly is fast later.
💡 Tip: No brown rice? Use white rice, quinoa, or those single-serve Korean multigrain rice packs.
About 8 min
Toss the sweet potato and chickpeas with 1 1/2 tablespoons oil, curry powder, 1/4 teaspoon salt, and the pepper. Spread on a lined sheet pan and roast for 25 to 30 minutes, flipping once, until the potatoes are tender and the chickpeas have crisp edges.
💡 Tip: For more heat, add a pinch of gochugaru with the curry powder. Not traditional Thai, but very Seoul pantry friendly.
About 30 min
While the pan roasts, steam the broccoli and edamame with a splash of water for 4 to 5 minutes, just until bright and crisp-tender. Season with the remaining oil and a tiny pinch of salt.
💡 Tip: If broccoli is expensive, sliced zucchini, bok choy, or frozen spinach all work.
About 5 min
Whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and warm water until glossy and pourable. Add another spoon of water if it looks too thick to drizzle.
💡 Tip: Can't find lime? Rice vinegar plus a little extra maple syrup gets you close.
About 4 min
Divide rice between two bowls. Pile on roasted sweet potato and chickpeas, broccoli, edamame, avocado, cilantro, and peanuts, then drizzle with peanut sauce. Let's do this: toss everything right before eating so every bite is saucy.
💡 Tip: For meal prep, keep the sauce separate and reheat the rice and roasted vegetables before topping.
About 3 min
