Rockin’ Rice Bowl with Peanut Butter Sauce & Chickpeas

a plastic container full of chickpeas, sliced vegetables and rice.

By: Chef Brenda Wattles, RDN

Total Servings: 100, Serving Size: 1 cup rice, ¾ cup vegetables, with ¼ cup sauce



9 pounds 8 oz edamame, frozen, shelled (2 gal 1  1/3 cups)

2 sprays nonstick cooking spray

12 pounds 8 oz brown rice, long-rain, parboiled (2 oz eq per serving) (1 gal 2 qt 1 1/3 cups)

320 fl oz water, hot (0.2 cup per 1 oz rice, dry) (2 gal 2qt)

10 pounds chickpeas, dry, canned, drained (USDA or Commercial) (1 gal 3 qt 1 ¼ cup (2 ¼ #10 cans))

4 pounds bok choy, fresh

10 pounds red bell peppers, fresh

7 pounds peanut butter, crunchy (3 qts ½ cup)

3 cups 2 tablespoons soy sauce, less sodium

3 cups 2 tablespoons rice vinegar, lightly seasoned

3 cups 2 tablespoons sesame oil

3 cups 2 tablespoons maple syrup

1 cup lime juice

1 tablespoon 1 teaspoon ginger, ground

2 tablespoons 2 teaspoons granulated garlic

1 cup hot chili sauce (such as sriracha)


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit

Thaw Edamame: Thaw edamame under refrigeration for 12-24 hours. Hold at 41° F or lower.

Cook Rice: Preheat oven to 350° F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed.

Prepare and Steam Vegetables: Drain chickpeas. Shred Bok choy (makes about 1 gal 3 qt 1 ¼ cup, shredded). Slice bell peppers (makes about 2 gal 1 1/3 cups, shredded, packed). Place 3 perforated 12” x 20” x 4” perforated steamtable pans in 3 solid 12” x 20” x 6” steamtable pans to drain vegetables during cooking. Mix drained chickpeas, thawed edamame, shredded Bok choy and sliced bell peppers and divide into each perforated steamtable pan. Steam vegetables for 5-7 minutes. Batch cook vegetables for direct service. Do not hold in warmers for best quality.

Prepare Sauce: In a mixer, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, granulated garlic, and chili sauce. Note: Sauce will look grainy when it begins to mix. Mix until smooth.

Heat Sauce: Place sauce in a 12” x 20” x 4” steamtable pan. Cover and heat in the steamer for 10 minutes. Remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reaches 135° F. Heat to 135° F or higher. Hold at 135° F or higher.

Serve: 1 cup (8 oz spoodle) rice, ¾ cup (6 oz spoodle/about 4.5 oz) vegetables, with ¼ cup (#16 scoop/about 2.28 oz) sauce. Hold at 135° F or higher.

Note: Some kid taste testers suggested mixing ingredients together for service.

Nutrients Per serving

Calories617kcalTotal Dietary Fiber10g
Total Fat28 gProtein22g
Saturated Fat4 gIron3mg
Trans Fat0gCalcium81mg
Cholesterol0mgVitamin A2,372IU
Carbohydrate75gVitamin C71mg
Components Per One Serving
Meat/Meat ALT2.25oz. eq.Fruit1/2cup(s)
Grain2oz. eq.Milk1cup(s)
Vegetable Subgroups
Dark Green0cup(s)Starchy0cup(s)
Components Per One Serving (K-12 Legumes as Vegetables)
Meat/Meat ALT1oz. eq.Fruit0cup(s)
Grain2oz. eq.Milk0cup(s)
Vegetable Subgroups
Dark Green0cup(s)Starchy0cup(s)

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