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Peanut butter Chickpea Buddha Bowl Recipes


Peanut butter Chickpea Buddha Bowl


* 2 cans chickpeas

* 1/2 cup peanut butter

* 3-4 Tb. Soy sauce

* 1-2 Tb. Maple syrup

* 1 Tb. Toasted sesame oil

* 2 Tb. Rice vinegar

* 1/4-1/2 cup warm water

* 1/2 tsp ground ginger

* 2 small cloves of garlic

* 1 Tb. Lime or lemon juice

* 1/2 tsp. Red chili flakes

* 4 cups chopped & de-stemmed kale

* 2 cloves garlic

* 2 tbsp olive oil

* 2 cups cooked jasmine rice

* 1 avocado


1. First, prepare the peanut sauce by blending peanut butter, soy sauce, maple syrup, toasted sesame oil, rice vinegar, warm water, ground ginger, lime or lemon juice, and red chili flakes in a blender.

2. Sauté chickpeas on the stove for 2 minutes. Add in the peanut sauce, adding as much or as little as you like (make sure you leave some to drizzle at the end)

3. Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.

4. Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.

5. Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.

6. Remove from heat. Once the chickpeas are done, serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce & enjoy