Peanut Chickpea Buddha Bowl Recipe

Introduction

The Peanut Chickpea Buddha Bowl is a vibrant, nutritious meal packed with protein and fresh greens. With creamy peanut sauce and tender kale over jasmine rice, it’s a perfect wholesome bowl to fuel your day.

Ingredients

• 2 cans chickpeas
• 1/2-1 cup peanut sauce (click for recipe)
• 4 cups chopped and de-stemmed kale
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 cups cooked jasmine rice
• 1 avocado

Instructions

1. Step 1: Prepare the peanut sauce if you haven’t already, keeping it on the thicker side for this recipe.
2. Step 2: Drain and rinse the chickpeas well, then add them to a pan on the stove.
3. Step 3: Pour in the peanut sauce, using as much or as little as you like. About 1/3 cup works well, with extra saved for drizzling later.
4. Step 4: Heat the chickpeas and sauce over low heat for 5-10 minutes, allowing the sauce to thicken and absorb.
5. Step 5: While the chickpeas simmer, mince the garlic and sauté it in a second pan with olive oil until golden.
6. Step 6: Add the chopped kale to the garlic and sauté until dark green and wilted, about 2 minutes.
7. Step 7: Remove both pans from heat. Taste the chickpeas and add more peanut sauce if desired.
8. Step 8: Serve the peanut chickpeas and sautéed kale over a bed of jasmine rice. Add sliced avocado on top and drizzle with additional peanut sauce. Enjoy!

Tips & Variations

• Use fresh lime juice or a sprinkle of chili flakes in the peanut sauce to add brightness or heat to the dish.
• Swap kale for spinach or Swiss chard if preferred, sautéing until just wilted.
• Add roasted peanuts or sesame seeds on top for extra texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stove until warmed through. Avocado is best added fresh when serving to avoid browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be soaked and cooked until tender before using. Canned chickpeas save time and work well for this recipe.

Is this recipe vegan and gluten-free?

Yes, this bowl is naturally vegan and gluten-free as long as you use gluten-free peanut sauce and rice.

Peanut Chickpea Buddha Bowl Recipe

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★★★★★

4.8 from 74 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and nutritious Peanut Chickpea Buddha Bowl featuring protein-rich chickpeas simmered in a creamy peanut sauce, served with sautéed kale, garlic, jasmine rice, and fresh avocado. This dish combines vibrant flavors and textures for a satisfying vegan meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Chickpeas & Sauce

• 2 cans chickpeas (about 15 oz each)
• 1/2 to 1 cup peanut sauce (recommend making slightly thick for coating)

Vegetables

• 4 cups chopped and de-stemmed kale
• 2 cloves garlic
• 1 avocado

Other

• 2 tablespoons olive oil
• 2 cups cooked jasmine rice

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Instructions

1. Make Peanut Sauce: Prepare your preferred peanut sauce recipe ahead of time, making sure it’s on the thicker side for coating the chickpeas well.
2. Rinse Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water and add them to a pan on the stove.
3. Add Peanut Sauce: Pour in 1/2 to 1 cup of peanut sauce over the chickpeas, adjusting the amount to your taste. Typically, about 1/3 cup is stirred in while saving more for drizzling later.
4. Simmer Chickpeas: Heat the chickpeas and peanut sauce mixture over low heat for 5-10 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas well.
5. Sauté Garlic: While the chickpeas simmer, mince the garlic cloves. In a separate pan, heat 2 tablespoons of olive oil over medium heat and sauté the garlic until it turns golden and fragrant, about 1-2 minutes.
6. Sauté Kale: Add the chopped and de-stemmed kale to the pan with the garlic and olive oil. Cook for 2-3 minutes, stirring frequently, until the kale is wilted and a deep green color.
7. Assemble and Serve: Remove both pans from heat. To serve, layer a bed of cooked jasmine rice on plates, top with the peanut-glazed chickpeas, then the sautéed kale, and sliced avocado. Drizzle with additional peanut sauce as desired and enjoy immediately.

Notes

• For the peanut sauce, ingredients often include peanut butter, soy sauce, lime juice, garlic, and a sweetener like maple syrup or honey.
• De-stemming the kale helps reduce bitterness and results in a better texture.
• You can substitute jasmine rice with brown rice or quinoa for a different grain option.
• Adjust peanut sauce quantity to your preference for spice and creaminess.
• This dish is vegan and can be made gluten-free if peanut sauce is made without soy sauce or with gluten-free tamari.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion, Vegan

Keywords: Peanut Chickpea Bowl, Buddha Bowl, Vegan Dinner, Plant-based Protein, Kale Recipe, Peanut Sauce Chickpeas, Healthy Bowl