These vegan curried chickpea bowls make meal prepping for the week a breeze. The chickpeas are paired with garlicky spinach and brown rice for an easy meal that’s absolutely delicious and filling.
Hooray, it’s Friday!! I’m not trying to rush the weekend away, but today I want to talk about meal prep. I’ve been doing it every Sunday for the past few months and it’s been a total game-changer. I use this meal planning printable to plan our meals for the week ahead, go to the grocery store and do a little meal prep. These few hours over the weekend make make it incredibly easy to whip up health meals throughout the week.
Last up we have my curried chickpea bowls with garlicky spinach.
These bowls are super efficient because you use the same pan to cook the spinach and the chickpeas, both of which can happen while your brown rice is cooking.
Plus, the flavor is on point!!
The chickpeas are cooked with onions and garlic and tossed in fragrant tomato based curry sauce that pairs wonderfully with the zesty lemon garlic spinach. Serving both of these over a generous portion of brown rice makes for a hearty and filling vegan gluten-free meal prep bowl that you can bring for lunch or have on hand for a quick dinner.
The recipe makes three servings so if you want a week’s worth of meals you’ll want to double it! You can easily reheat the curried chickpea bowls before serving or eat them cold. There’s no wrong way to eat meal prep bowls! 🙂
Curried Chickpea Bowls with Garlicky Spinach
4 from 17 votes
These vegan curried chickpea bowls make meal prepping for the week a breeze. The chickpeas are paired with garlicky spinach and brown rice for an easy meal that’s absolutely delicious and filling.
Heat 1 teaspoon oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes or until spinach has started to wilt. Toss in sea salt and lemon juice. Toss to coat, remove from heat and place spinach on a small plate.
In the small skillet you used to cook the spinach, add another 2 teaspoons oil over medium heat. Add garlic and onion and cook (stirring frequently) until onions are soft, about 5 minutes. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and prepare bowls — each one with brown rice, chickpeas and spinach. Top with cilantro and green onion.
For meal prep, allow all ingredients to cool and then grab 3 glass storage containers. Fill each with 1 cup rice, 1/3 of curried chickpeas and 1/3 of baby spinach. Top with cilantro and green onion. Place in fridge until ready to eat.
Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
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I made this for dinner last week and I loved it!! Back again now meal prepping this for lunch the next few days. Loved the recipe- followed it to a T! Thank you for sharing!
What brand of curry do you use? There’s a few different types from different countries with varying levels of spice and I have no idea which to buy for this recipe
So quick easy and flavorful!! I doubled it and substituted a can of diced tomatoes, since I didn’t have any tomato paste. It’s going to be so nice to grab one in the morning to take to work for lunch!!!
Lmao channa masala and keerai varuval literally. Can yall like give credit to indigenous cultures which u based the recipe upon (even if u took the recipe from another “american cuisine” website instead of claiming it as “american cuisine” 🙄. Isee alot of vegan/meal prep/superfoods websites claiming indigenous foodstuff and preparation methods as a novel western development while ethnic people have been bullied for producing and consuming the same for ages.
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I made this for dinner last week and I loved it!! Back again now meal prepping this for lunch the next few days. Loved the recipe- followed it to a T! Thank you for sharing!
What brand of curry do you use? There’s a few different types from different countries with varying levels of spice and I have no idea which to buy for this recipe
Hey Jamie – It varies, but some of my go-to brands are Simply Organic, Frontier, McCormick Organic, Spice Island or Trader Joes.
So quick easy and flavorful!! I doubled it and substituted a can of diced tomatoes, since I didn’t have any tomato paste. It’s going to be so nice to grab one in the morning to take to work for lunch!!!
Yay! So glad this recipe was a hit, Susie! Thanks for coming back to leave a review. It means the world to me.
Lmao channa masala and keerai varuval literally. Can yall like give credit to indigenous cultures which u based the recipe upon (even if u took the recipe from another “american cuisine” website instead of claiming it as “american cuisine” 🙄. Isee alot of vegan/meal prep/superfoods websites claiming indigenous foodstuff and preparation methods as a novel western development while ethnic people have been bullied for producing and consuming the same for ages.
Why would she do that? They’re all dead ☠️
Wow, it’s amazing. Thanks for your nice review.