Thai Peanut Grain Bowl July 09 2018, 0 Comments

On the lunch menu this week is a Thai Peanut Grain Bowl with Roasted Chickpeas and Mango. The star of this recipe, mango, adds a unique texture and flavor to the bowl. Besides being tasty, mango provides several health benefits. Mango contains antioxidants as well as high levels of fiber and vitamins C and A. I hope you enjoy this bowl as much as I did! 

Prep time: 60 mins 
Yield: 5
Serving Size: 1 16oz mason jar


  • 4 cups of mixed greens
  • 2 cups of uncooked chickpeas
  • 2 mangos
  • 1/2 cup of dry quinoa
  • 1/2 cup of shredded carrots
  • 1/2 cucumber
  • 1 red bell pepper
  • 5 oz Thai peanut dressing
  • salt
  • pepper
  • olive oil


  1. Start by roasting the chickpeas: preheat the oven to 450 degrees; drain the chickpeas and blot dry; mix in a bowl with olive oil, salt and pepper; spread out on a baking pan; bake for 35-40 minutes until crispy and brown. Refrigerate until cool.
  2. While the chickpeas are roasting, cook the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 minutes or until nice and fluffy. Refrigerate until cool. 
  3. Prep the other ingredients: chop the bell pepper and cucumber; peel and chop the mango. 
  4. Layer the ingredients evenly across 5 mason jars in this order: dressing, peppers, cucumber, carrots, quinoa, mango, chickpeas, mixed greens. 
  5. Store upright in the fridge and enjoy all week long.