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  • Makes 4 bowls

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!

Quinoa-Chickpea-Sweet Potato Bowls with Peanut Sauce in white bowls

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

  1. Cook quinoa according to package directions. Keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. 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 (3)

(5 from 2 votes)
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Maranda1 week ago
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What would you suggest to supplement peanuts for peanut allergy?

Jenna Noonan1 day ago
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Almond butter or tahini

Jane5 months ago
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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

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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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