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. 

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

5 from 28 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.

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Prep Time 10 minutes

Cook Time 15 minutes

Servings 3 bowls

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.

Nutrition

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

Author: Brittany Mullins

Course: Lunch/Dinner

Cuisine: American

Keyword: curried chickpeas

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