Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce

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!

By Mary Margaret Chappell,


  • 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)


  • 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 (9)

(4 from 8 votes)

Recipe Rating

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Loved the recipe withe the exception of the peanut sauce. Had another recipe for a compliant peanut sauce. I cut my sweet potatoes smaller


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.

David B

In tried it and it came out great. Put hot sauce in Peanut topping.


What would you suggest to supplement peanuts for peanut allergy?

Jenna Noonan

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


I know you posted this 2 YEARS ago, but in case anyone else is interested, FOK will never publish nutrition/macros. Ever. They don't believe in it and think that if you're eating plant based, whole foods, then you never ever have to count anything. This is where I disagree with them 💯%. Always have. However, my work around to this is to put the recipe ingredients into a calorie calculator (online or in a fitness app like Lose It or MFP) and it will spit out the nutritional information for you. I have certain sodium, protein, and calorie goals that I HAVE to meet on a daily basis because even eating this way will cause me to gain weight if I'm not watching everything. I wish FOK would be more inclusive in their mindset but since they're not and until they do, this is the solution I've found.

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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