Peanut Chickpea Veggie Buddha Bowls
These Peanut Chickpea Veggie Buddha Bowls are the ideal quick dinner recipe because they can be prepared in just 15 minutes. They go great with steamed vegetables and your preferred protein because they are naturally vegan and gluten free.
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Key Ingredients
– Chickpeas. My preferred ingredient for buddha bowls is chickpeas. Since chickpeas have a firmer texture than other beans, I do not advise using them because the sauce truly benefits from their use!
– Peanut ketchup. I always use peanut sauce for everything! It goes so nicely with these chickpeas and is quite simple to make.
– Kale. The kale is rapidly sautéed in olive oil and garlic for a flavorful dish. Additionally, heating it in this manner makes it much simpler to digest!
– Jaffa Rice. Although I prefer using jasmine rice from my instant pot, frozen white or brown rice will also work in a hurry. Buddha bowls also taste fantastic with quinoa or millet.
How to make a Buddha Bowls
– First of all, if you haven’t already, make the peanut sauce. It only takes a few minutes to whisk up a few things from your pantry. For this recipe, I advise keeping it on the thicker side.
– Add the chickpeas to a pan on the stove after draining and rinsing them.
– Add as much or as little of the peanut sauce as you’d like. I normally just use about a third of a cup, keeping the rest for the last few bowls.
– Allow the sauce to simmer in the chickpeas for about 5 minutes on low heat. This significantly enhances the flavor!
– Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
– Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
– Olive oil and the minced garlic should be added to a second skillet in the meantime. till golden, sauté.
– It will only take a few minutes to cook the chopped, de-stemmed kale after adding it to the pan.
– Get rid of the heat. When the chickpeas are done, serve them with the kale and avocado over a bed of rice.
– Enjoy! Drizzle with more peanut sauce. You have an option, but I also enjoy adding freshly chopped chives and red pepper flakes for some extra heat.
Can I serve it hot and cold?
Generally, Buddha bowls can be served hot or cold, but for this particular one, I advise serving it hot.Even though it’s still tasty cold, this chickpea and vegetable buddha bowl is best served hot from the pan if you’re making it from scratch. However, it’s also great for a grab-and-go lunch.
Does it keep well?
Yeah of course! Once made, the chickpeas will keep for about 3-5 days in the refrigerator in an airtight container. I advise adding a little oil while reheating on the stove.Although the kale is best served raw, it’s simple to prepare just before serving because it only takes 5 minutes.
Do you need to cook canned chickpeas?
Ooops! The only thing you need to do to prepare canned chickpeas is to drain and rinse them.For each can of chickpeas in this recipe, you will need 1.5 cups of cooked chickpeas if you used dried beans as a substitute.
Let’s try and enjoy it! I am looking forward to seeing your comments!
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