Peanut Chickpea Bowls
Peanut Chickpea Bowls are a flavorful vegetarian rice bowl recipe filled with roasted sweet potatoes, kale, peanut chickpeas, all drizzled with a flavorful peanut sauce! This rice bowl recipe is perfect for meal prep and a filling, healthy meal!
I absolutely rice bowls, because there's something for everyone in the family to enjoy in them! I have a ton of rice/grain bowl recipes on my blog and I make them over and over again because they're all just so good. This recipe for Peanut Chickpea Bowls is an easy vegetarian rice bowl recipe that I will be making over and over again.
For one, this recipe is super easy with four main components. First, there's the roasted sweet potatoes and kale. Next, the rice. You can use white rice, brown rice, or even quinoa. Any of your favorite grains will work! Then there's the peanut sauce. The peanut sauce is used on top as a condiment, and is also is used with the chickpeas, the fourth component. These are all super simple to make and this is a perfect meal to prep ahead of time for a week of lunches!
How to Make Peanut Chickpea Bowls
To start, cook the rice. The cooking instructions for the rice will depend on what kind you use, so follow the instructions on the package. Next, prep the sweet potatoes and the kale. Toss them in garlic powder, salt, pepper, and olive oil. Place the sweet potatoes on a baking sheet, and then roast them in a 425 degree oven for 20 minutes. After 20 minutes, add the kale and roast for 10 more minutes, until the kale is slightly crispy.
While the vegetables are roasting, you can make the peanut sauce. Put all of the ingredients for the peanut sauce into a food processor or blender and blend until smooth.
Now it's time to cook the chickpeas. Heat a little olive oil over medium-high heat and then add the chickpeas. Add ½ cup of the peanut sauce and then cook for 2-4 minutes. You just want them warmed through.
Now it's time to assemble! Add rice, veggies, and chickpeas to the bowls and then drizzle with the peanut sauce. Enjoy!
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Peanut Chickpea Bowls
Ingredients
- 2 large sweet potatoes peeled and diced
- 1 large bunch of kale
- 3 tablespoon olive oil divided use
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cans chickpeas drained and rinsed
Peanut Sauce
- ¾ cup peanut butter
- 15 ounce canned coconut milk
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh minced ginger
- juice from 1 lime
- 1 teaspoon Sriracha
- 2 cloves garlic
Rice
- 2 cups jasmine rice cooked according to package
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, mix together the sweet potato, 2 tablespoon olive oil, garlic, and salt.
- Spread sweet potato out onto a greased large baking sheet and bake in the preheated oven for 20 minutes.
- In a bowl, add the chopped kale with the remaining tablespoon of olive oil and mix well. I like to use my hands to get the olive oil all over the kale.
- After baking the sweet potatoes for 20 minutes, add the kale on top of the sweet potatoes and bake for another 10-12 minutes. The kale should be wilted and slightly crispy.
- While the sweet potatoes are roasting, you can make the peanut sauce.
Peanut Sauce
- In a food processor, add all of the ingredients for the peanut sauce and puree.
Chickpeas
- Heat a large skillet over medium-high heat and add the chickpeas.
- Add ½ cup of the peanut sauce and cook for 2-4 minutes, until the chickpeas are warmed through.
Assembly
- Assemble the bowls by placing your desired amount of rice, sweet potatoes, kale, and chickpeas in a bowl. Drizzle with additional peanut sauce.
- Enjoy!
