Peanut Chickpea Bowls
A vegetarian rice bowl recipe with roasted sweet potatoes and kale, peanut chickpeas and a peanut sauce!
Servings: 4 -6 servings
Calories: 740kcal
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!
Nutrition
Calories: 740kcal | Carbohydrates: 77g | Protein: 16g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 910mg | Potassium: 736mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10872IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 3mg