Inspired plant-based cooking can be pretty daunting. Whether you’re simply trying to eat less meat or you’re cutting out animal products, it can be challenging to make a plate of plants appealing. With a couple of tips and a handful of secret ingredients, however, you’ll be a vegan kitchen boss in no time.
As a starter check out this easy and delicious “Peanut Chickpea Veggie Bowl” that will make you fall in love with vegan recipes if you’re not already…:




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  • 2 cans chickpeas
  • 1/2-1 cup peanut sauce
  • 4 cups chopped & de-stemmed kale
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 cups cooked jasmine rice
  • 1 avocado


First, prepare the peanut sauce if you haven’t already. I suggest keeping it on the thicker side for this recipe.
Drain and rinse the chickpeas and add to a pan on the stove.
Add in the peanut sauce, adding as much or as little as you like. I usually end up doing about 1/3 cup and saving some more for drizzling on the final bowls.
Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
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.
Remove from heat. Once the chickpeas are done (be sure to taste and add more sauce as desired), serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce. Enjoy!

Once prepared, the chickpeas will keep in an air tight container in the fridge for about 3-5 days.
The kale is best served fresh, but it only takes about 5 minutes to make so it’s easy to whip up right before serving.
Other delicious veggies to serve with this bowl include carrots, steamed broccoli, roasted sweet potato or arugula.

Serving: 1bowl
Calories: 359kcal
Carbohydrates: 40g
Protein: 12g
Fat: 19g
Saturated Fat: 2g
Fiber: 4g
Sugar: 6g

Credits: eatwithclarity