Creamy, Nutty, and Perfect for Quick Weeknight Meals
This peanut chickpea Buddha bowl brings together creamy peanut-simmered chickpeas, garlicky sautéed kale, fluffy jasmine rice, and buttery avocado for a nourishing, flavor-packed meal you can make in just 20 minutes. Each component layers beautifully: warm, comforting rice; vibrant wilted greens; and tender chickpeas coated in a rich Thai-inspired peanut sauce. It’s the perfect go-to for easy weeknight dinners, healthy work lunches, or meal prep. Every bite feels cozy, balanced, and satisfying — a wholesome bowl that tastes indulgent while staying wonderfully simple.
PrintPeanut Chickpea Buddha Bowl
Creamy peanut chickpea Buddha bowl with garlicky kale, jasmine rice, and avocado.
Ingredients
2 cans chickpeas
1/2–1 cup peanut sauce
4 cups chopped kale
2 garlic cloves
2 tbsp olive oil
2 cups cooked jasmine rice
1 avocado
Instructions
1. Prepare peanut sauce if needed.
2. Simmer chickpeas with peanut sauce 5–10 minutes.
3. Sauté garlic in olive oil until golden.
4. Add kale and cook until wilted.
5. Assemble bowls with rice, kale, and chickpeas.
6. Top with avocado and extra sauce.
Notes
Store components 3 days.
Add roasted veggies for variety.
Serve with brown rice or quinoa.
Preparation Time
Preparation: 10 minutes
Cooking: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Ingredients
2 cans chickpeas, drained and rinsed
½–1 cup thick peanut sauce (homemade or store-bought)
4 cups chopped, de-stemmed kale
2 garlic cloves, minced
2 tbsp olive oil
2 cups cooked jasmine rice
1 avocado, sliced
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large skillet
Small sauté pan
Sharp knife
Cutting board
Measuring cups and spoons
Spatula
Serving bowls
Preparation Steps (Beginner-Friendly)
- If making homemade peanut sauce, prepare it first and keep the texture thick and creamy.
- Add chickpeas to a skillet over low heat and pour in the peanut sauce. Start with ⅓ cup and add more as desired.
- Let the chickpeas simmer for 5–10 minutes, stirring occasionally until the sauce thickens and coats them well. 🥜
- In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté 1 minute until golden and fragrant.
- Add the chopped kale and cook 2–3 minutes until wilted and deep green.
- Assemble the bowls: add a scoop of warm jasmine rice, followed by sautéed kale and peanut chickpeas.
- Top with sliced avocado and drizzle extra peanut sauce over the bowl for added richness. ✨😊
Chef’s Tips
Store components separately in the fridge for up to 3 days.
Add roasted sweet potatoes or cucumbers for extra color and crunch.
Use brown rice or quinoa for added fiber and nutrients.
For heat lovers, sprinkle chili flakes or swirl in sriracha.
Nutrition Information
Serving: 1
Calories: 520 kcal
Protein: 17 g
Carbs: 58 g
Fat: 24 g
Fiber: 12 g
Sugar: 7 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.