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…:
- 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.
Saturated Fat: 2g