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Grain Bowl with Roasted Garbanzo Beans, Spinach, Avocado + Peanut Sauce

Active Time: 15 minutes
Total Time: 50 minutes
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Why we love it:

Grain bowls are super fun to assemble and serve as a feast for the eyes because of the rainbow of ingredients. They’re healthy but definitely comfort food. And we love a bowl like this as a solution for serving a group or family with varied eating preferences, since everyone can decide what they get on top. The long cook time here is only because of the short grain brown rice - see substitutions for making this a 20 minute meal!


  • 1 cup Short Grain Rice (Brown)
  • 2 cups Water
  • 1 teaspoon Kosher Salt
  • 1 15-ounce can Garbanzo Beans (drained)
  • 1 Lemon (divided)
  • 3 Tablespoons Soy Sauce (or tamari)
  • 14 cup Peanut Butter
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Ground Ginger
  • 12 teaspoon Sriracha (or more to taste)
  • 12 pound Baby Spinach
  • 1 teaspoon Sesame Oil
  • 1 Carrot
  • 1 Avocado
  • 4 teaspoons Chopped Peanuts (optional, for garnish)

Cooking Instructions

  • 2. RICE

    Combine the rice, water and 2/3 of the salt in a pot with a fitted lid. Set over high heat and bring to a boil, then stir well. Turn heat down to low and cover. Steam for about 45 minutes or until the rice is tender and the water has been absorbed.


    Open and drain the beans. Dry them off well with a clean linen towel or paper towel. Transfer to a lined baking sheet.

    Slice the lemon in half and squeeze the juice of ½ the lemon over the beans. Sprinkle with a hefty pinch of salt, and 1 Tablespoon of the soy sauce. Toss to coat and place in the oven. Roast for 10 minutes total, stopping halfway through to shake and stir the pan.

  • 4. SAUCE

    While the beans are cooking, make the sauce.

    Whisk everything together in a large bowl. That’s the: peanut butter, the rest of the soy sauce, garlic powder, ground ginger, and sriracha. Add the juice from the other half of the lemon. Whisk until smooth and feel free to add more sriracha if you like it spicier.

    The sauce will be thick, but it should still drip off of a spoon. If it’s too thick, whisk in a tablespoon of water.

  • 5. SPINACH

    Wash and drain the baby spinach. Heat a sauté pan over medium-high heat and add the sesame oil. When it’s hot, add the spinach - it’s ok if some water is clinging to the leaves but be mindful of splatter when it hits the oil. Toss with tongs until it’s wilted, about 2-3 minutes.

    Turn off the heat.

  • 6. VEGGIES

    Wash and thinly slice the carrot into thin rounds. Slice the avocado.

  • 7. SERVING

    Serve a scoop of rice in each bowl. Top with a scoop of crispy beans. Add mound of spinach and sliced avocado. Spoon plenty of sauce over top and sprinkle it all with peanuts.

Check out our new features!


    make sure to use GF tamari
    white rice short or long grain or long grain brown rice, or quinoa (cooking times all vary so check the package)
    if you use pre-cooked brown rice, white rice, or quinoa this dish really doesn’t take much time at all!
    search for our Salmon Rice Bowl version of this recipe
    cubes of tofu, roasted cubes of squash or eggplant, roasted cauliflower florets
    use tahini or sunbutter instead of peanut butter, or serve with a different sauce entirely. Something like hoisin sauce, a yogurt sauce, or chimichurri would be great as well
    extra virgin olive oil, avocado or coconut oil
    leave out the sriracha if the kids don’t prefer spicy. Consider serving the different components separate on the plate rather than stacked. We’ve met a lot of kids who don’t like the texture of baby spinach but will eat it raw and crispy. Or sub a favorite veggie in here instead like frozen edamame, roasted cauliflower, steamed broccoli or sliced carrots
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