With fluffy white rice, garlicky sautéed veggies, and homemade Thai peanut sauce, this quick and easy recipe is perfect for a simple dinner or lunch on the go!
Ingredients
1 1/2 cup
Jasmine rice, dry
(or grain of choice.)
1/2 cup
Peanut butter, smooth
(or chunky; for sauce)
2 tbsp
Soy sauce, low sodium
(for sauce)
2 tbsp
Maple syrup
(for sauce)
1 tbsp
Sesame oil
(for sauce)
1 tbsp
Rice vinegar
(for sauce)
2 tbsp
Sriracha
(optional; for sauce)
1 tbsp
Lime juice (fresh)
(for sauce)
1/2 tsp
Ginger, ground
(for sauce)
2 clove(s)
Garlic
(finely minced; for sauce)
1/2 cup
Water
(warm; to thin sauce)
2 can (15oz)
Chickpeas, canned, drained
1 tbsp
Olive Oil, Extra Virgin
2 clove(s)
Garlic
2 medium pepper(s)
Red bell pepper
(sliced)
6 cup
Kale
(de-stemmed and chopped)
1 avocado(s)
Avocado
(sliched or cubed)
Instructions
Prepare rice as per package instructions.
In a glass 500 ml measuring cup, whisk together the peanut butter, soy sauce, maple syrup, sesame oil, rice vinegar, sriracha, lime juice, ginger, and garlic. Slowly pour in the warm water and continue to whisk until your desired consistency is reached.
Drain and rinse the chickpeas and add to a medium-sized soup pot on the stove.
Add in the peanut sauce.
Warm over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
Meanwhile, warm olive oil in a frying pan over medium heat. Add the garlic and saute until golden.
Add the red bell peppers and kale to the frying pan with the garlic and saute until the kale begins to crisp, and the bell peppers are tender. Remove from heat.
To serve, scoop rice into the bottom of a bowl and top with sauteed veggies, the chickpea mixture, and avocado slices.
