Peanut Chickpea Veggie Bowls
Fluffy jasmine rice topped with creamy Thai peanut chickpeas, garlicky sautéed kale, and fresh avocado. A nourishing, high-protein vegan meal that comes together in just 20 minutes. Perfect for busy weeknights and easy meal prep.
Ingredients
For the Peanut Chickpeas:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ to 1 cup Thai peanut sauce (see notes for recipe link)
For the Garlic Kale:
- 4 cups kale, chopped and de-stemmed
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Bowl Base:
- 2 cups cooked jasmine rice (or brown rice, quinoa, or millet)
- 1 ripe avocado, sliced
Optional Toppings:
- Fresh chopped chives
- Red pepper flakes
- Extra drizzle of peanut sauce
- Sesame seeds
Instructions
- Make the peanut sauce if you haven't already. Whisk together peanut butter, soy sauce (or tamari), lime juice, garlic, ginger, and sweetener. Add warm water to thin to a pourable consistency. Set aside, reserving about ⅓ cup for cooking and the rest for drizzling.
- Cook the chickpeas. Add drained and rinsed chickpeas to a pan over low heat. Pour in about ⅓ cup of peanut sauce and stir to coat. Cook on low heat for 5–10 minutes, stirring occasionally, until the sauce thickens and absorbs into the chickpeas. Taste and add more sauce as desired.
- Sauté the kale. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until golden. Add the chopped kale and sauté for 2–3 minutes until wilted and dark green. Season lightly with salt and pepper. Remove from heat.
- Assemble the bowls. Start with a scoop of cooked jasmine rice as the base. Add a portion of sautéed kale to one side. Spoon the peanut chickpeas over the top. Add sliced avocado alongside.
- Finish and serve. Drizzle extra peanut sauce over the bowl. Top with fresh chives and red pepper flakes if desired. Serve immediately.
Notes
- Peanut Sauce: Use your favorite homemade Thai peanut sauce or a quality store-bought version. Making a double batch is highly recommended - it keeps in the fridge for up to 7 days.
- Storage: The cooked peanut chickpeas keep in an airtight container in the refrigerator for 3–5 days. Reheat on the stovetop with a small splash of oil or water. Kale is best made fresh but only takes 5 minutes.
- Rice options: Brown rice, quinoa, millet, or cauliflower rice all work well as alternatives.
- Other veggies to try: Steamed broccoli, roasted sweet potato, shredded carrots, cucumber, arugula, or edamame.
- Nut-free option: Substitute peanut butter with sunflower seed butter or tahini in the sauce.
- Serve hot or cold: Hot is best when made fresh. Cold works well as a meal-prep lunch.
- Frozen chickpeas: The cooked peanut chickpeas can be frozen for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.