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- Makes 4 bowls
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The ultimate quick weeknight dinner, these scrumptious quinoa-chickpea grain bowls are ideal for cleaning out straggler ingredients from your pantry. Tender sweet potato, earthy kale, and chewy chickpeas create a medley of textures and colors that will satisfy your cravings for a nourishing meal. The ginger-infused Peanut Sauce adds a delicious creamy component to tie it all together, and a sprinkling of chopped peanuts offer a perfect crunchy garnish. The cherry on top? All the toppings for this dish are pan-steamed together for fast prep and easy cleanup!
Ingredients
- 1 cup dry red quinoa, rinsed and drained
- 4 slices fresh ginger
- 2 cloves garlic, minced
- 4 cups chopped fresh greens, such as kale, collards, or mustard greens
- 1 small onion, quartered and thinly sliced (1 cup)
- 1 large sweet potato, peeled and cut into 1-inch cubes (2 cups)
- 1 15-oz. can chickpeas (garbanzo beans), rinsed and drained (1½ cups)
- ¼ cup peanut butter
- 2 tablespoon lime juice
- ½ teaspoon grated fresh ginger
- Hot sauce (optional)
- 2 tablespoons chopped peanuts (optional)
Instructions
- Cook quinoa according to package directions. Keep warm.
- In a large skillet with a lid combine sliced ginger, half the garlic, and 2½ cups water; stir in greens and onion. Cover and bring to boiling. Reduce heat to medium-low; simmer 10 to 15 minutes.
- Push the greens to one side of the skillet; add sweet potato and chickpeas in two piles. Cover and simmer 5 to 7 minutes more or until sweet potato is tender.
- For Peanut Sauce, in a small bowl combine peanut butter, lime juice, grated fresh ginger, the remaining garlic, and, if desired, a few drops of hot sauce. Whisk in ¾ to 1 cup of very hot water until smooth.
- To assemble bowls, spoon warm quinoa into bowls. Arrange greens, sweet potato, and chickpeas on top of quinoa. Drizzle with Peanut Sauce. If desired, sprinkle with chopped peanuts.
Comments (7)
(4 from 7 votes)I made this and it was just ok. Nothing spectacular. Sweet potato needed a lot longer cook time which made the kale mushy.
Loved this recipe! Opted to put in raw spinach into the bowl and bake the sweetpotato in the oven before adding to the bowl. We loved the crunch on the chickpeas! Thanks x
This recipe has way to much water & time to cook vegies! The greens cooked to mush & the onions didn't. Would suggest cooking onions first then adding greens. The peanut sauce was watered down, again too much water, cut in half. I was excited to try this but I'll never make it again. This is first recipe on this site I didn't like.
In tried it and it came out great. Put hot sauce in Peanut topping.
What would you suggest to supplement peanuts for peanut allergy?
Almond butter or tahini
Looks delicious! I would like to make and then share to my clients who have diabetes. I may have missed it. Are there nutrition fats on this recipe? If not, that would be ideal for me so I can post on my site Diabetes Help 4U on FB. Thanks, Jane