Peanut Chickpea Buddha Bowl
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!
Ingredients
Scaled from 4 servings
- 2 cans chickpeas
- 1/2-1 cup peanut sauce (click for recipe)
- 4 cups chopped & de-stemmed kale
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 cups cooked jasmine rice
- 1 avocado
Instructions
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make peanut sauce
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First, prepare the peanut sauce if you haven't already. I suggest keeping it on the thicker side for this recipe.
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rinse chickpeas
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Drain and rinse the chickpeas and add to a pan on the stove.
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add peanut sauce
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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.
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simmer
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Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
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saute garlic
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Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
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saute kale
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Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
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serve
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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!
Nutrition
Per serving
| Calories | 359 |
|---|---|
| Fat | 19 |
| Saturated fat | 2 |
| Carbohydrates | 40 |
| Fiber | 4 |
| Sugar | 6 |
| Protein | 12 |