Curried Chickpea Bowls with Garlicky Spinach

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. 

Curried Chickpea Meal Prep Bowls // A vegan meal prep recipe that comes together fast and tastes great!

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.

Curried Chickpea Bowls Video

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.

Last up we have my curried chickpea bowls with garlicky spinach.

Curried Chickpea Meal Prep Bowls -- the BEST vegan meal prep recipe

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.

Curried Chickpea Meal Prep Bowls -- the BEST vegan meal prep recipe

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.

Curried Chickpea Meal Prep Bowls -- the BEST vegan meal prep recipe

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! 🙂

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Curried Chickpea Bowls with Garlicky Spinach


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 bowls 1x

Description

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.


Scale

Ingredients

Garlicky Spinach

  • 1 teaspoon avocado oil
  • 3 cloves garlic, minced
  • 5 oz baby spinach
  • 1/4 teaspoon sea salt
  • 1/2 lemon juiced

Curried Chickpeas

  • 2 teaspoons avocado oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 15 oz can chickpeas, rinsed and drained
  • 2 teaspoons curry
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons tomato paste
  • 3 Tablespoons water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • fresh cilantro, chopped (for topping)
  • green onion, chopped (for topping)
  • 3 cups cooked brown or white rice

Instructions

  1. Cook rice, if it’s not cooked already.
  2. 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.
  3. 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.
  4. 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.
  • Category: Lunch/Dinner
  • Method: Meal Prep
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 455
  • Sugar: 6g
  • Fat: 9g
  • Carbohydrates: 79g
  • Fiber: 16g
  • Protein: 15g

Keywords: curried chickpeas

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  • Honey BBQ Baked Salmon Bowls — These Honey BBQ Baked Salmon Bowls are the perfect meal prep recipe for a make ahead lunch or quick dinner. Protein Packed, Gluten Free, and Dairy Free. A healthy meal ready in 30 minutes!
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  • Shredded Mexican Beef Bowls — These shredded Mexican beef bowls are made in the slow cooker and perfect for weekly meal prep with rice, beans, plantains and peppers to round them out!
  • Meal Prep Vegetarian Kung Pao Quinoa Bowl —  These Vegetarian Kung Pao Quinoa Bowls are the perfect meal prep recipe to make so you can enjoy a healthy lunch or dinner the entire week!

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    57 comments
  1. I just made this dish and it was quick and easy. The dish has lots of flavor. I like how you can make two dishes in the same cooking pan so theres less dishes to wash.

  2. This was really delicious! I think the amount of spinach that comes in a 5 oz package is not quite enough for 3 bowls, at least for me, so I think next time I’ll either get more spinach or try it with a more voluminous leafy green like chard or kale so I can really fill up the bowl with veggies. The spices on the chickpeas are amazing though, and the touch of lemon juice really brought the whole thing together. Thanks!

  3. These chickpeas are to die for. I looooove them. I added broccolini in with the spinach because I love veggies. My husband and I loved every bite

  4. I just wanted to let you know how much I enjoy these bowls. I usually double the recipe and then I have an entire week of prepped meals. What could be better than that?! I made a few tweaks that make the recipe equally delicious. In place of the tomato paste I add a can of diced tomatoes. I also like adding lentils and potatoes in addition to the chickpeas.

    Thanks again for sharing a healthy, tasty, easy meal prep recipe!

  5. Brittany,
    I was super excited about the curried chickpea bowls only to realize that the half-a**ed recipe does no good to a starter like me. Not blaming you but a little more clarity / steps in your instructions will help us out. I’d rather see more of the prep-instructions than your end product!

    Thanks for getting me excited,
    BS

  6. This is my first time making a vegan dish, and I LOVE IT!! I swapped the spinach for kale, and added some cayenne pepper (because I’m a spiceoholic) alcoholic. I am trying to do more vegan dishes that are high in protein, and this one knocked it out the park. I am in heaven with how deliciously easy the recipe is. You have a new fan, and I look forward to trying out more of your recipes. Thanks!!

  7. I loved this recipe! It was delicious and easy to make. I doubled the recipe to make it for the week and I’m disappointed how much the spinach cooked down – enough for 2 or 3 servings tops. I’ll just have to add more, and maybe use frozen to save money! Overall awesome 🙂

  8. I made these bowls this past weekend to have on hand for the week. I wanted something to spice up my lunches. They are fantastic – thanks for sharing this recipe!

  9. I am new to meal prepping and asking for a few tips. A small far as nutrition facts go it say so 1 bowl is 455 calories. When mean prepping is there an exact portion of rice/chickpea to put in each container?

  10. I just made this and I know it will be a regular in my meal plan rotation! I needed to make this stretch recipe for 2 dinners and 2 leftover lunches so I added a can of loosely drained diced tomatoes and it was a great addition to create more food with no work.

  11. I used olive oil instead. I’m not a big fan of cooked spinach so I wasn’t sure about this recipe, but it was delicious aside from me accidentally putting a little more cinnamon in than I had intended. I would also definitely cut down on the rice a bit. Even for just one serving, a cup of rice is a ton! I also included garlic naan I bought from the store (I love garlic anything!) to dip in the bowl. I will definitely be making this recipe again!

  12. What kind of curry did you use? The red paste curry or the yellow powdered curry?
    Can’t wait to try this recipe 🙂

  13. Hi! Can you do this dish in a croc pot with dry garbanzo? or should I first cook the garbanzo in the croc pot and then prep this meal?
    Thanks..

  14. Hi Brittany,
    I love chickpeas and this dish looks delicious & can’t wait to try it! Quick question about the meal prep – will the dish be ok in the fridge for 6 days or should I freeze half? Also do the containers have to glass?
    Thank you ????

  15. Excited to give this a try this weekend, looks delicious! If I use olive oil instead of avocado oil, will there be a big taste difference? Is there a benefit to use avo oil? Thanks!

    • Hi Becca. You can definitely use olive oil here. I like using avocado oil for high heat cooking, like roasting veggies, because it has a higher smoke point, but olive oil will definitely work for this recipe!

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