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+ servings
5 from 17 votes

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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Prep: 10 mins
Cook: 10 mins
Total: 20 mins


  • 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


  • 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!


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

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