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Thai Peanut Chickpea Bowl

This delicious Thai Peanut Chickpea Bowl features fluffy jasmine rice, garlicky sautéed kale, and flavorful Thai peanut chickpeas. Ideal for a quick vegan lunch or dinner, you'll enjoy every bite of this wholesome and scrumptious meal.
5
19 min
TOTAL TIME
1419
CALORIES
$2.28
PER SERVING
Thai Peanut Chickpea Bowl
Ingredients
PEANUT SAUCE
4 SERVINGS
Garlic
2 cloves garlic
minced
Honey
2 tbsp honey
Sriracha
1/2 tbsp sriracha
Soy Sauce
3 tbsp soy sauce
Rice Vinegar
1 tbsp rice vinegar
Smooth Peanut Butter
1/2 cup smooth peanut butter
Fresh Ginger
1/2 tbsp fresh ginger
minced
Olive Oil
2 tbsp olive oil
Avocado
1 whole avocado
sliced
Canned Chickpeas
3 cans canned chickpeas
Peanut Sauce
1 cup peanut sauce
Kale
4 cups kale
chopped and de-stemmed
Cooked Jasmine Rice
2 cups cooked jasmine rice
Directions
PEANUT SAUCE
10 min
PREP TIME
9 min
COOK TIME
19 min
TOTAL TIME
1
In a bowl, whisk together smooth peanut butter, soy sauce, honey, rice vinegar, sriracha, minced ginger, and minced garlic until smooth. Set aside.
FINISH WITH
2
Drain and rinse chickpeas, and place them in a saucepan on medium heat.
3
Combine chickpeas with 3/4 cup peanut sauce, stirring occasionally, and cook for 5 minutes.
4
In a separate pan, heat olive oil over medium heat. Add chopped and de-stemmed kale and sauté until wilted and dark green, about 3-4 minutes.
5
Serve jasmine rice in individual bowls, top with sautéed kale, Thai peanut chickpeas, and sliced avocado.
6
Drizzle with remaining peanut sauce and enjoy!
Health Info
Macros
319g
CARBS
60g
FAT
88g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
PEANUTS
WHEAT