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! 🙂
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.
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
Cook rice, if it’s not cooked already.
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.
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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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.
I have recently started eating more vegetarian meals and decided to make this for dinner and meal prep for lunches. It tastes so amazing, I definitely wasn’t expecting it! I used twice the amount of chickpeas to make more meals but left the other ingredients the same and it worked well. I also replaced water with a can of diced tomatoes which turned out well. I added a bit more spinach but the same amount of garlic and it still tasted garlic-y enough for me. Will definitely be making again!
Hi Sophie! I am so glad that you found this recipe and enjoyed it. Thanks for sharing your substitutions and for taking the time to come back and leave a star rating. It means the world to me!
Made this for a couple of years now… it’s really good and easy… meal prep or for quick healthy weeknight meal. It went over well with the boyfriend! I always forget to add more spinach, it wilts down so much. And I’ll try a little chard next time. Thank you for this recipe.. and it’s great when you want a meatless meal!
Hey Joy, I am thrilled to hear that you have been enjoying this dish for quite awhile! And happy to hear it got the boyfriend’s stamp of approval too. 🙂 Thank you for coming back to leave a comment and star rating. It means the world to me!
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.
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!
Yay!!!! This makes me so happy, Amy. And thank you so much for coming back to leave a comment and star rating after trying the recipe. Your feedback is so helpful.
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!
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!
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!!
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 🙂
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!
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?
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.
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!
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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.
Wow, it’s amazing. Thanks for your nice review.
★★★★
I’m really excited to try this out! However I was curious what curry powder you used? They are many different kind 😆 thank you in advance!
Hey Shanice – I just used regular yellow curry powder. 🙂
Way too much rice! also too much carb in one bowl! other than that very good recipe
I have recently started eating more vegetarian meals and decided to make this for dinner and meal prep for lunches. It tastes so amazing, I definitely wasn’t expecting it! I used twice the amount of chickpeas to make more meals but left the other ingredients the same and it worked well. I also replaced water with a can of diced tomatoes which turned out well. I added a bit more spinach but the same amount of garlic and it still tasted garlic-y enough for me. Will definitely be making again!
★★★★★
Hi Sophie! I am so glad that you found this recipe and enjoyed it. Thanks for sharing your substitutions and for taking the time to come back and leave a star rating. It means the world to me!
Made this for a couple of years now… it’s really good and easy… meal prep or for quick healthy weeknight meal. It went over well with the boyfriend! I always forget to add more spinach, it wilts down so much. And I’ll try a little chard next time. Thank you for this recipe.. and it’s great when you want a meatless meal!
★★★★★
Hey Joy, I am thrilled to hear that you have been enjoying this dish for quite awhile! And happy to hear it got the boyfriend’s stamp of approval too. 🙂 Thank you for coming back to leave a comment and star rating. It means the world to me!
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.
★★★★★
This is one of my favorite meals to make! It’s quick, easy and tasty.
★★★★★
Just made it for lunch tomorrow, had to have a bite or FEW before. Great recipe!
★★★★
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!
Oo going to try and make these things weekend!
Megan
http://www.todayisthedaylifestyle.com/blog
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
★★★★★
Yay!!!! This makes me so happy, Amy. And thank you so much for coming back to leave a comment and star rating after trying the recipe. Your feedback is so helpful.
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!
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
Bill – did you try the recipe? Which instructions were confusing?
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!!
★★★★★
Yay!! I am so happy your first vegan dish was a success and that you enjoyed these bowls. Can’t wait to hear which EBF recipe you try next. 🙂
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 🙂
★★★★★
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!
Can i put this in the fridge and then eat it cold for lunch? Or do you recommend heating it back up?
Thank you 🙂
I added some turmeric and red pepper flakes and it was delicious. I would totally make this again!
Yay! So glad that you liked it, Abby. 🙂
Is there a way to make this without oil? I would love to try this recipe!!
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?
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.
Yay! So glad you tired and liked this recipe, Jess! And I love your tip about adding a can of diced tomatoes to stretch the recipe.
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!
Do you think these are ok to freeze