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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.
6
19 min
TOTAL TIME
1418
CALORIES
$2.26
PER SERVING
Thai Peanut Chickpea Bowl
Ingredients
PEANUT SAUCE
4 SERVINGS
Soy Sauce
3 tbsp soy sauce
Rice Vinegar
1 tbsp rice vinegar
Honey
2 tbsp honey
Smooth Peanut Butter
1/2 cup smooth peanut butter
Garlic
2 cloves garlic
minced
Sriracha
1/2 tbsp sriracha
Fresh Ginger
1/2 tbsp fresh ginger
minced
Avocado
1 whole avocado
sliced
Peanut Sauce
1 cup peanut sauce
Canned Chickpeas
30 oz canned chickpeas
Cooked Jasmine Rice
2 cups cooked jasmine rice
Olive Oil
2 tbsp olive oil
Kale
4 cups kale
chopped and de-stemmed
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
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
PEANUTS
WHEAT