Peanut Chickpea Buddha Bowl
by: claire cary
Fluffy white rice, garlicky sautéed kale and 5 minute Thai peanut chickpeas, this is an easy and incredibly quick vegan buddha bowl! Perfect for a simple dinner or lunch on the go!
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Ingredients
- 2 cans chickpeas
- 1/2-1 cup peanut sauce click for recipe
- 4 cups chopped & de-stemmed kale
- 2 cloves garlic
- 2 tbsp olive oil
- 2 cups cooked jasmine rice
- 1 avocado
Instructions
- First, prepare the peanut sauce if you haven't already. I suggest keeping it on the thicker side for this recipe.
- Drain and rinse the chickpeas and add to a pan on the stove.
- Add in the peanut sauce, adding as much or as little as you like. I usually end up doing about 1/3 cup and saving some more for drizzling on the final bowls.
- Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
- Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
- Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
- Remove from heat. Once the chickpeas are done (be sure to taste and add more sauce as desired), serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce & enjoy!
Notes
Once prepared, the chickpeas will keep in an air tight container in the fridge for about 3-5 days. The kale is best served fresh, but it only takes about 5 minutes to make so it's easy to whip up right before serving.
Other delicious veggies to serve with this bowl include carrots, steamed broccoli, roasted sweet potato or arugula.
Serving: 1bowl / Calories: 359kcal / Carbohydrates: 40g / Protein: 12g / Fat: 19g / Saturated Fat: 2g / Fiber: 4g / Sugar: 6g
