Description
Peanut Chickpea & Veggie Bowls are a quick, creamy, and nourishing plant-based meal made with rich peanut sauce, tender chickpeas, fluffy rice, and fresh greens—perfect for easy weeknight dinners.
Ingredients
Scale
- 2 cans chickpeas (drained and rinsed)
- ½–1 cup peanut sauce (slightly thick)
- 4 cups chopped & de-stemmed kale
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 cups cooked jasmine rice
- 1 avocado (sliced)
Instructions
- Prepare your peanut sauce if not already made, keeping it on the thicker side.
- Drain and rinse chickpeas, then add them to a pan over low heat.
- Stir in about ⅓ cup peanut sauce (or more to taste). Cook for 5–10 minutes until warmed through and slightly thickened.
- In a separate pan, heat olive oil and sauté minced garlic until golden and fragrant.
- Add chopped kale and cook for 2–3 minutes until wilted and deep green.
- Assemble bowls with a base of jasmine rice.
- Top with peanut chickpeas, sautéed kale, and sliced avocado.
- Drizzle extra peanut sauce on top and serve warm.
Notes
- Adjust peanut sauce quantity based on your preferred creaminess.
- Massage kale beforehand if it’s tough for a softer texture.
- Swap rice with quinoa or brown rice for variety.
- Add toppings like green onions, sesame seeds, or chili flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg