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Peanut Chickpea Buddha Bowl Recipe

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4 from 13 reviews

This vibrant Peanut Chickpea Buddha Bowl combines protein-packed chickpeas simmered in a rich, homemade peanut sauce with sautéed kale, creamy avocado, and fragrant jasmine rice for a wholesome, flavorful meal ready in just 20 minutes. Perfect for a quick, nutritious lunch or dinner, this dish offers a wonderful balance of textures and savory, nutty flavors.

Ingredients

Chickpeas and Sauce

  • 2 cans chickpeas (drained and rinsed)
  • 1/2 to 1 cup peanut sauce (preferably thick; see recipe link)

Vegetables and Aromatics

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

Other

  • 2 tablespoons olive oil
  • 2 cups cooked jasmine rice

Instructions

  1. Make Peanut Sauce: Prepare the peanut sauce ahead of time, aiming for a thicker consistency to coat the chickpeas well during cooking.
  2. Rinse Chickpeas: Drain and rinse the canned chickpeas thoroughly to reduce sodium and improve texture, then add them to a pan over low heat.
  3. Add Peanut Sauce: Incorporate the peanut sauce into the pan with the chickpeas, adjusting the amount to your taste—about one-third cup works well—with extra saved for drizzling later.
  4. Simmer: Heat the chickpeas and peanut sauce mixture on low for 5 to 10 minutes, allowing the sauce to thicken and infuse the chickpeas with flavor while stirring occasionally.
  5. Sauté Garlic: Meanwhile, in a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté until golden and fragrant, approximately 1-2 minutes.
  6. Sauté Kale: Add the chopped and de-stemmed kale to the garlic and olive oil, cooking for 2 to 3 minutes until the kale is wilted and vividly dark green.
  7. Serve: Remove both pans from heat. Layer cooked jasmine rice in bowls, top with the peanut chickpeas, then the sautéed kale, and slices of avocado. Drizzle additional peanut sauce over the top and enjoy immediately.

Notes

  • Use thick peanut sauce for best coating on chickpeas. If too thin, simmer longer to thicken.
  • De-stemming kale prior to chopping reduces toughness and bitterness.
  • Adjust garlic quantity to taste, balancing with the richness of peanut sauce.
  • Serve extra peanut sauce on the side for drizzling.
  • This recipe can be made vegan by ensuring the peanut sauce contains no animal products.

Find it online: https://bitezly.com/peanut-chickpea-buddha-bowl-recipe/