Experience a burst of vibrant flavors in this vegan buddha bowl where fluffy white rice serves as a perfect base for tangy, garlicky sautéed kale and hearty Thai peanut chickpeas. Every bite delivers a delightful mix of textures and spice, making it an irresistible option for a quick, nourishing meal.

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I love cooking with wholesome ingredients and this Peanut Chickpea & Veggie Bowl is one of my favorites. I start off with 1 cup white rice and 2 cups water, cooking them with a 1/2 tsp of salt to create a soft, fluffy base.

I then sauté 4 cups chopped kale with 2 cloves minced garlic in 1 tbsp olive oil until it becomes garlicky and tender. The dish really comes together when I add a can of drained chickpeas into a quick Thai peanut sauce made with 2 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp grated ginger, and 1/2 tsp optional chili flakes for a little kick.

I even add a bit more water if the sauce feels too thick. This bowl not only tastes great, but it’s packed with healthy protein, fiber and vitamins making it an ideal meal for a busy day.

Enjoy this fast, nutritious and delicious vegan dish!

Why I Like this Recipe

I made this recipe a few times now and I gotta say, it’s pretty awesome. It’s got fluffy white rice that cooks perfectly every time, garlicky sautéed kale that gets soft and tasty, and these Thai peanut chickpeas that come together super quick in like 5 minutes. The whole thing comes together for a vegan buddha bowl that is both easy to whip up and perfect for a simple dinner or lunch when you’re on the go. Sometimes the sauce ends up a bit thicker than I want it, but I just add a little water to thin it out and it works out just fine. I love how all the flavors mix together and give me that kick of spice in every bite.

Here are some reasons why I like this recipe:

1. I love that it’s super quick to make. Even on busy days, I can throw everything together without a lot of hassle.
2. I enjoy how the mix of textures works really well for me – the softness of the rice, the bite of the kale, and the creaminess of the chickpeas.
3. I dig the flavors – that garlicky kick and the Thai peanut sauce always remind me of my favorite takeout, but at home.
4. I like that it’s really healthy and full of nutrients, so I feel good after eating it even if it’s a casual meal.

Ingredients

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White rice is a carbohydrate power house that fills you with energy and warmth
Kale is loaded with fiber, vitamins and adds a hearty texture and earthy taste
Chickpeas bring protein and fiber along with a satisfying nutty, chewy texture
Peanut butter adds creamy richness and healthy fats, giving an indulgent, mouthwatering flavor
Lime juice brings a tangy burst that brightens the dish with refreshing acidity
Garlic offers bold aromatic flavor and health benefits without overpowering the other ingredients
Ginger lends a warm spicy kick that enhances flavor and helps with digestion

Ingredient Quantities

1 cup white rice

2 cups water

1/2 tsp salt

4 cups chopped kale (stems removed)

2 cloves garlic, minced (divided use)

1 tbsp olive oil

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

2 tbsp creamy peanut butter

1 tbsp soy sauce

1 tbsp lime juice

1 tsp grated ginger

1/2 tsp chili flakes (optional for a little kick)

2-3 tbsp water (to thin the sauce if needed)

How to Make this

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1. Rinse 1 cup of white rice quickly then add it to a pot with 2 cups water and 1/2 tsp salt. Bring to a boil before reducing the heat and simmering until the rice is fluffy and all water is absorbed.

2. While the rice cooks, chop 4 cups of kale removing the stems and set aside.

3. Heat 1 tbsp olive oil in a large pan over medium heat. Add 1 minced garlic clove and stir for about 1 minute until it smells really good.

4. Add the chopped kale to the pan with the garlic and continue sautéing until the kale wilts, about 3-4 minutes. Season with salt and pepper to taste.

5. In a small bowl, mix 1 can of drained and rinsed chickpeas with 2 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp grated ginger, and 1/2 tsp chili flakes if you want a little kick.

6. Add the remaining minced garlic clove to the chickpea mixture and stir well.

7. If the sauce looks too thick, mix in 2-3 tbsp water until you get a smoother sauce.

8. Heat the chickpea mixture in a pan over medium heat for about 5 minutes, stirring occasionally so they warm through and the flavors blend nicely.

9. Place a base of the cooked rice in each bowl.

10. Top the rice with the garlicky sautéed kale and then spoon the warm Thai peanut chickpeas on top. Enjoy your simple, quick vegan buddha bowl perfect for lunch or dinner on the go!

Equipment Needed

1. Medium Pot – to cook the rice with water and salt
2. Fine Mesh Strainer or Colander – for rinsing the rice (and chickpeas later on)
3. Measuring Cups and Spoons – to get the right amounts of water, salt, peanut butter and spices
4. Cutting Board – for chopping the kale and garlic
5. Knife – to cut the kale (removing the stems) and mince the garlic
6. Large Pan – to heat the olive oil and sauté the garlic and kale
7. Small Bowl – to mix the chickpea sauce ingredients together
8. Stirring Spoon – to stir the rice, kale, and later the chickpea mixture
9. Serving Bowls – to dish out the buddha bowl once its ready

This list covers the main utensils you need to prepare the simple vegan buddha bowl.

FAQ

Q: How do I make sure the rice comes out fluffy?

A: Make sure you rinse the rice before cooking and use the right amount of water. Bring the water to a boil then lower heat so it simmers slowly.

Q: Can I swap kale for another leafy green?

A: Sure you can. You could use spinach or Swiss chard but keep in mind the cook time might change a bit.

Q: What if I dont have creamy peanut butter?

A: You can try using crunchy peanut butter or even a tahini if you dont mind a different texture. Just stir well to combine.

Q: How spicy is this recipe?

A: The chili flakes add a little kick so if you dont like heat, you can cut them out or reduce the amount.

Q: Can this dish be made ahead for meal prepping?

A: Yes, its great for meal prep. Just store the rice, veggies and chickpeas separately and toss the peanut sauce on when youre ready to eat.

Peanut Chickpea & Veggie Bowls Recipe Substitutions and Variations

White Rice: Instead of white rice, you can try brown rice or quinoa for a nuttier bite that also adds more fiber.
Kale: If you dont have kale on hand, spinach or Swiss chard can be a good alternative.
Peanut Butter: Almond butter or cashew butter works just fine if you’re looking for a different nut flavor.
Soy Sauce: You can swap out soy sauce with tamari or coconut aminos, especially if you need a gluten free option.
Lime Juice: If lime juice isn’t available, a splash of lemon juice can do the trick, though it will give a slightly different tang.

Pro Tips

1. When you’re cooking the rice, try not to peek too often at it cause lifting the lid might slow down the cooking. Instead, trust the timer and let it finish cookin’ undisturbed so it comes out fluffy.
2. For the kale, don’t cram too much in the pan at once. If it’s overcrowded, the kale may steam instead of sautée and lose its texture. Cutting it roughly similar in size helps it cook evenly.
3. When mixin’ the chickpea and peanut butter sauce, add water bit by bit. I’ve found that slowly thinning it out gives you better control over the consistency and lets you keep the flavor nice and strong.
4. Taste as you go with the soy sauce, lime, and ginger. Sometimes your ingredients might vary a bit in flavor so adjust them to your liking instead of followin’ the amounts exactly every time.