Peanut Chickpea Veggie Buddha Bowls

Ingredients

• 2 cans chickpeas
• 1/2-1 cup peanut sauce
• 4 cups chopped & de-stemmed kale
• 2 cloves garlic
• 2 tbsp olive oil
• 2 cups cooked jasmine rice
• 1 avocado

Instructions

1. First, prepare the peanut sauce if you haven't already. I suggest keeping it on the thicker side for this recipe.
2. Drain and rinse the chickpeas and add to a pan on the stove.
3. Add in the peanut sauce, adding as much or as little as you like. I usually end up doing about 1/3 cup and saving some more for drizzling on the final bowls.
4. Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
5. Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
6. Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
7. Remove from heat. Once the chickpeas are done (be sure to taste and add more sauce as desired), serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce & enjoy!