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Peanut Chickpea Buddha Bowl

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Ingredients

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

Instructions

  1. First, prepare the peanut sauce if you haven't already. I suggest keeping it on the thicker side for this recipe.
  2. Drain and rinse the chickpeas and add to a pan on the stove.
  3. Add in the peanut sauce, adding as much or as little as you like. I usually end up doing about 1/3 cup and saving some more for drizzling on the final bowls.
  4. Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
  5. Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
  6. Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
  7. Remove from heat. Once the chickpeas are done (be sure to taste and add more sauce as desired), serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce & enjoy!

Find it online: https://www.rapidrecipes.blog/peanut-chickpea-veggie-bowls/