Peanut Chickpea Buddha Bowl
Fluffy white rice, garlicky sautéed kale and 5 minute Thai peanut chickpeas, this is an easy and incredibly quick veggie buddha bowl! Perfect for a simple dinner or lunch on the go!
Anything involving chikpeace is always popular around here, so I don’t know why it took me so long to think of Thai peanut chickpeas! They’re easy, saucy, full of flavor and perfect for meal prep.
Plus, this whole recipe is ready to eat in about 20 minutes, so if you have some of my jasmine rice prepped or use frozen rice, you’ll have dinner on the table in no time!
All it involves is making a batch of my popular thai peanut sauce, heating it up with some chickpeas and serving it over garlicky sautéed kale, fresh white rice, avocado and any other veggies you can think of.
I love steamed broccoli, julienned carrots, sweet potato or even arugula. Easy, versatile, and ready in just 20 minutes. This veggie buddha bowl is a win, win, win.
We have so many buddha bowl recipes on the blog already, so you have to try my general tso s chickpeas, poke bowl or sushi bowl next!
Instructions
First, prepare the peanut sauce if you haven’t already. It’s super easy to make, just a matter of whisking together a few pantry staple ingredients. I suggest leaving 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 minutes, allowing the sauce to cook into the chickpeas. This really brings out a lot of flavor
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, serve with the kale on top of a bed of rice along with the avocado.
Drizzle with additional peanut sauce & enjoy! I also love some fresh chopped chives and red pepper flakes for additional spice, but the choice is yours.
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 avocad
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