Kale + Crispy Chickpea Big Buddha Bowl with Peanut Dressing

This is the perfect mix of a Kale salad and a Buddha Bowl. With all the freshest ingredients you can pack in topped with ginger peanut dressing. Your sure to please the whole family with this one!


So it’s Thursday, are you guys as excited for the weekend as I am? It’s supposed to get nice this weekend as well which makes me so very happy. So since I am still on my no meat January I have been trying to cook and eat a variety of meat alternatives which is where the idea for these crispy chickpeas came from. I have always loved a Thai Peanut noodle salad with Chicken, but since chicken is a no-no for me right now this was the perfect substitute.

I have also been really into the idea of buddha bowls, I just think they are so colourful and pretty and make eating healthy fun! With that, I know that you don’t always want to make everyone an individual bowl, so I figured I would just make it as a salad/buddha bowl combo.

So if buddha bowls are new to you here are the key components that you need to have to every bowl:

Base - kale, cabbage, lettuce, spinach,

Veggies - cucumbers, peppers, carrots, broccoli, tomatoes

Protein - eggs, chicken, beef, tofu, chickpeas

Complex Carbs - sweet potatoes, chickpeas, corn, brown rice

Sweet - apples, blueberries, mangos, strawberries

Crunch - nuts, chia seeds, sesame seeds

Dress - hummus, peanut sauce, tahini, avocado

So go ahead and have some fun building your bowls!!!


prep time 40 minutes

cook time 10 minutes

total time 50 minutes

servings 4 - 6


1 can chickpeas

1 tsp olive oil

1 tsp minced garlic

1 bunch kale

2 cups purple cabbage

1/2 cup carrots

1/2 red pepper

2 cups cooked brown rice

1 mango

1/4 cup chopped peanuts


In a small pot bring water and brown rice to a boil and cook as directed on package. Set aside and allow to cool.

In a frying pan add olive oil, garlic and chickpeas and cook over medium heat for 10-12 minutes or until chickpeas are crispy.

In a large salad bowl add chopped kale, shredded cabbage, chopped carrots and thinly sliced red pepper. Add cooled rice, chopped mango, peanuts and chickpeas. Toss everything together with peanut dressing.

Peanut Dressing Ingredients

1 inch piece of fresh ginger

3 cloves of garlic

1/2 cup peanut butter

1/4 cup coconut milk (or any milk)

3 tbsp sesame oil

3 tbsp lime juice

3 tbsp soya sauce

3 tbsp honey

1 tbsp Sriracha


In a food processor blend all ingredients until smooth and the ginger and garlic and fully pureed.