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Looking for a vibrant, flavor-packed meal that’s as nourishing as it is delicious? These Peanut Chickpea and Veggie Bowls are your answer! Bursting with creamy avocado, hearty chickpeas, and crisp kale, all drizzled with a rich peanut sauce, this dish is a celebration of textures and tastes. Perfect for meal prep or a quick weeknight dinner, it’s a bowl you’ll want to make again and again.
I first stumbled upon the magic of Peanut Chickpea and Veggie Bowls during a busy week when I needed something fast yet satisfying. The combination of peanut butter and chickpeas was a game-changer—creamy, savory, and packed with protein. Since then, it’s become a staple in my kitchen, especially when I crave something wholesome but don’t want to spend hours cooking.
Get ready to cook up a storm with this easy, customizable recipe that’s sure to become a favorite!
What to Expect
- Time: 20 minutes
- Difficulty: Easy
Before You Begin
Before diving into this Peanut Chickpea and Veggie Bowls recipe, make sure you have your peanut sauce ready—it’s the star of the show! If you’re short on time, prep the rice in advance or use leftover rice. Also, feel free to swap out the kale for other greens like spinach or arugula if that’s what you have on hand.
Ingredients You’ll Need
| 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 |
Step-by-Step Guide
- Start by preparing the peanut sauce if you haven’t already. For this Peanut Chickpea and Veggie Bowls recipe, a thicker sauce works best.
- Drain and rinse the chickpeas, then add them to a pan. Pour in about 1/3 cup of peanut sauce (or adjust to taste) and heat over low heat for 5-10 minutes, letting the sauce thicken and coat the chickpeas.
- While the chickpeas cook, mince the garlic and sauté it in olive oil until golden. Add the chopped kale and cook until wilted and dark green—this only takes a couple of minutes.
- Once the chickpeas are ready, assemble your Peanut Chickpea and Veggie Bowls: layer rice, kale, chickpeas, and sliced avocado. Drizzle with extra peanut sauce and enjoy!
Pointers for Perfection & How to Store
For the best Peanut Chickpea and Veggie Bowls, taste as you go—adjust the peanut sauce to your liking! Leftovers? Store the chickpeas in an airtight container in the fridge for 3-5 days. The kale is best fresh, but it cooks up in just 5 minutes, so it’s easy to make right before serving. For more inspiration, check out this Glow Bowl Recipe.
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Peanut Chickpea and Veggie Bowls
- Total Time: 50
- Yield: 4 bowls 1x
- Diet: Gluten Free
Description
These Peanut Chickpea and Veggie Bowls are a vibrant, plant-based meal packed with flavor and texture. Featuring crispy roasted chickpeas, tender sweet potatoes, and broccoli, all drizzled with a creamy, savory peanut ginger sauce, they are the ultimate healthy comfort food. Naturally gluten-free and vegan, these bowls are perfect for meal prep lunches or a satisfying weeknight dinner.
Ingredients
— The Roasted Veggies & Chickpeas —
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 large sweet potato, peeled and cubed (½ inch pieces)
1 head broccoli, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt and ¼ teaspoon black pepper
— The Creamy Peanut Sauce —
⅓ cup creamy peanut butter (unsweetened)
2–3 tablespoons warm water (to thin)
2 tablespoons gluten-free Tamari (or coconut aminos)
1 tablespoon maple syrup
1 tablespoon fresh lime juice
1 teaspoon fresh ginger, grated
1 teaspoon Sriracha or chili flakes (optional, for heat)
— The Base & Garnish —
3 cups cooked quinoa or brown rice
Fresh cilantro, chopped
Roasted peanuts or sesame seeds
Instructions
1. Preheat Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
2. Prep Chickpeas & Veggies: Place the dry chickpeas and cubed sweet potatoes on one baking sheet. Place the broccoli florets on the second sheet (broccoli cooks faster).
3. Season: Drizzle the olive oil evenly over both trays. Sprinkle with cumin, garlic powder, salt, and pepper. Toss with your hands to coat everything evenly.
4. Roast: Place the chickpea/potato tray in the oven for 30 minutes. Add the broccoli tray to the oven during the last 15–20 minutes of cooking. Roast until the potatoes are tender, chickpeas are crispy, and broccoli edges are charred.
5. Make Peanut Sauce: While the vegetables roast, whisk together the peanut butter, warm water, Tamari, maple syrup, lime juice, ginger, and Sriracha in a small bowl until smooth and creamy. Add more water if you prefer a thinner drizzle.
6. Assemble: Divide the cooked quinoa (or rice) among bowls. Top with the roasted chickpeas and vegetables.
7. Serve: Drizzle generously with the peanut sauce and garnish with fresh cilantro and crushed peanuts.
Notes
Gluten-Free Soy Sauce: Ensure you use Tamari or Coconut Aminos. Standard soy sauce contains wheat and is not gluten-free.
Meal Prep: Store the roasted vegetables and grain in airtight containers for up to 4 days. Keep the peanut sauce in a separate small jar and drizzle just before eating.
Nut-Free Option: Swap the peanut butter for sunflower seed butter or tahini for a school-safe or nut-free version.
Crispy Chickpeas: Drying the chickpeas thoroughly with a paper towel before roasting is the key to getting them crunchy instead of mushy.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Thai-Inspired Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9
- Sodium: 620
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 12
- Protein: 18
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different grain?
- Absolutely! Swap jasmine rice for quinoa, brown rice, or even cauliflower rice for a low-carb option.
- Is this recipe vegan?
- Yes! The Peanut Chickpea and Veggie Bowls are naturally vegan and gluten-free if you use tamari in the peanut sauce.
Can I meal prep this?
Definitely. Store components separately and assemble when ready to eat for the freshest taste.
Dig In & Enjoy!
These Peanut Chickpea and Veggie Bowls are more than just a meal—they’re a burst of flavor and nutrition in every bite. Whether you’re meal prepping for the week or whipping up a quick dinner, this recipe is a winner. For more delicious ideas, follow me on Pinterest.