This vibrant vegan buddha bowl features tender jasmine rice topped with garlicky kale and Thai peanut chickpeas. A tangy blend of lime, rich peanut butter, and red pepper flakes brings a burst of flavor, while the medley of textures creates a satisfying meal ideal for a nourishing lunch or dinner.

Jump to Recipe

I’ve been making this bowl a lot lately since it’s quick and really packs nutritional goodness. I start by cooking white jasmine rice in water with just a pinch of salt, which comes out fluffy and light.

Meanwhile I sauté chopped kale and minced garlic in olive oil until it gets that satisfying garlicky flavor and just tender enough so that the nutrients stay locked in. The Thai peanut chickpeas are a game changer too.

I toss chickpeas with a bit of natural peanut butter, soy sauce, lime juice, maple syrup and red pepper flakes to create a quick, tangy sauce that really elevates the dish. This bowl is loaded with fiber and protein, making it a solid option for a healthy, balanced dinner or even a lunch on the go.

It’s one of those simple meals that meets the needs of anyone looking for a hearty and nourishing vegan chickpea dish.

Why I Like this Recipe

I like this recipe because it’s super quick and easy to throw together even on my busiest days. I really dig how the flavors mix – the garlicky kale, the zesty Thai peanut sauce, and the hearty chickpeas all blend in a really cool way. I love that it’s healthy and filling without being complicated, and I appreciate how versatile it is, so I can tweak it if I’m in the mood for something different.

I’ve got this recipe that makes fluffy white rice with garlicky sautéed kale and speedy Thai peanut chickpeas. It’s a quick vegan buddha bowl that’s perfect when you need dinner or even lunch on the go. The rice comes out soft and light, while the kale gets all tender and full of garlic flavor after a quick sauté. Then you toss in chickpeas coated in a tangy, slightly sweet peanut sauce that really ties everything together. Overall, it’s a neat mix of textures and flavors that makes eating healthy both satisfying and fun.

Ingredients

Print Recipe (No Advertisments)

White jasmine rice: a light, fluffy carb base; they soak up flavors real good.
Kale: packed with fiber, vitamins, and antioxidants; adds crunch and earthiness to the dish.
Chickpeas: rich in protein and fiber, giving a hearty texture and plenty of filling goodness.
Natural peanut butter: offers a creamy texture and nutty, slightly sweet flavor plus healthy fats.
Garlic: gives a zesty kick and aromatic pop making every bite more interesting.
Lime juice: brightens the dish with tangy citrus notes and subtle acidity.
Soy sauce: brings a salty, savory boost with a hint of umami flavor that ties it all together.
Maple syrup: adds a touch of natural sweetness to balance the savory flavors.

Ingredient Quantities

1 cup white jasmine rice, rinsed

2 cups water

A pinch of salt (for the rice)

1 bunch kale, stems removed and roughly chopped

2 cloves garlic, minced

1-2 tbsp olive oil for sautéing the kale

1 can (15 oz) chickpeas, drained and rinsed

2 tbsp natural peanut butter

1 tbsp soy sauce (or tamari if you need it gluten free)

1 tbsp lime juice

1 tsp maple syrup

1/4 tsp red pepper flakes

Salt and pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Start by rinsing 1 cup of white jasmine rice under cold water. Then, add it to a saucepan with 2 cups of water and a pinch of salt. Bring the water to a boil, then reduce the heat to low, cover it and let it simmer for about 15 minutes until its fluffy and fully cooked.

2. While the rice is cooking, wash and roughly chop the kale after removing the stems.

3. Heat 1-2 tbsp of olive oil in a large pan over medium heat and add 2 minced garlic cloves. Sauté them for about 30 seconds until they start to smell good.

4. Add the chopped kale into the pan with the garlic. Stir it frequently so that it cooks evenly and becomes tender, about 3-4 minutes.

5. Now drain and rinse the 15 oz can of chickpeas. Set them aside for a minute.

6. In the same pan, make some space and add the chickpeas. Stir them in with the kale for about a minute.

7. In a small bowl, mix together 2 tbsp of natural peanut butter, 1 tbsp of soy sauce (or tamari if you need it gluten free), 1 tbsp of lime juice, 1 tsp of maple syrup, and 1/4 tsp red pepper flakes. Make sure its all nicely blended.

8. Pour the peanut sauce over the chickpeas and kale in the pan. Stir well until everything is evenly coated, and let it all heat through for another minute. Taste and add salt and pepper as needed.

9. Once the rice is done, fluff it with a fork and then spoon it into serving bowls.

10. Top the rice with your garlicky kale and Thai peanut chickpeas. Enjoy your quick and tasty vegan buddha bowl, perfect for any meal on the go!

Equipment Needed

1. A fine mesh strainer for rinsing your jasmine rice
2. A medium saucepan with a lid to cook the rice
3. Measuring cups to get the right amount of rice and water
4. A cutting board for chopping the kale
5. A chef’s knife for slicing the kale and mincing garlic
6. A large frying pan to sauté the garlic and kale
7. A wooden spoon or spatula to stir the ingredients
8. A colander to drain the chickpeas
9. A small bowl for mixing up the peanut sauce
10. Measuring spoons to accurately add the peanut butter, soy sauce, lime juice, maple syrup and red pepper flakes
11. A fork to fluff the rice once it’s cooked
12. Serving bowls for putting the rice and topping mixture together

FAQ

Can I use another type of rice for this recipe?

Sure thing! If you dont have jasmine rice handy, brown rice or quinoa work just fine but just adjust the liquid amount if needed.

Can I swap kale for another green?

Yep, you can use spinach or chard, the flavor will change a bit but its still delicious.

How can I adjust the heat level in the sauce?

You just add a bit more red pepper flakes or a splash of hot sauce if you like it extra spicy.

Do the chickpeas need extra cooking?

Nah, the chickpeas come pre-cooked so rinsing is enough, you just heat them with the sauce and mix with the rest.

How should I store leftovers?

You can put any leftovers in an airtight container in the fridge for up to three days and reheat in the microwave when ready to eat.

Peanut Chickpea & Veggie Bowls Recipe Substitutions and Variations

If you dont have jasmine rice, try using basmati or even brown rice instead its nutty and chewier
If you need an alternative to olive oil for sautéeing, coconut oil works pretty well for a subtle tropical twist
For those who arent big fans of kale, spinach is a mild alternative that cooks down nicely
If you cant get peanut butter, almond butter is a decent substitute with a slightly different flavor
If you’re looking for a gluten free option instead of soy sauce, coconut aminos are a great choice and add a bit of sweetness

Pro Tips

1. Make sure to really rinse the rice well before cooking so it cooks up super fluffy and doesn’t turn gloopy when it’s done.
2. Keep a close eye on your garlic when saaring it with the olive oil. It can burn super fast if you let it cook too long, so add in the kale quickly just after it starts smelling nice.
3. Taste your peanut sauce before mixing it in and feel free to tweak it. If you want a bit more tang, add extra lime juice or even a bit more red pepper flakes if you like it spicy.