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Vegan Thai Peanut Chickpea Bowls

A quick and delicious one-pan meal featuring chickpeas and kale in a creamy peanut sauce, perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can chickpeas, rinsed and drained
  • 2 cups kale, chopped You can use any leafy greens as an alternative.
  • 1 cup white rice Feel free to substitute with quinoa or brown rice.
Peanut Sauce Ingredients
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce For a gluten-free version, use tamari.
  • 1 tablespoon maple syrup Can be substituted with agave or honey.
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
Garnishes
  • Salt and pepper to taste
  • Sesame seeds For garnish
  • Chopped peanuts For garnish

Method
 

Cooking Rice
  1. Cook the white rice according to package instructions.
Making Peanut Sauce
  1. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, garlic, and ginger until smooth to make the sauce.
Sautéing Kale
  1. In a skillet over medium heat, sauté the chopped kale until wilted, about 3-4 minutes.
Assembling the Bowl
  1. In serving bowls, layer the rice, chickpeas, and sautéed kale.
  2. Drizzle the peanut sauce over the bowls and sprinkle with sesame seeds and chopped peanuts.
  3. Serve immediately and enjoy!

Notes

For extra flavor, add a squeeze of fresh lime or a dash of sriracha before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days.