Curried Chickpea Bowls with Garlicky Spinach – Those vegan curried chickpea bowls make meal prepping for the week a breeze. The chickpeas are paired with garlicky spinach and brown rice for a very simple meal which is completely tasty and filling.
Hooray, it’s Friday!! I’m no longer making an attempt to speed the weekend absent, however at the moment I want to speak about meals prep. I’ve been sporting out it each Sunday for the previous couple of months and it’s been an entire game-changer. I take advantage of this meal arranging printable to technique our foods for the 7 days forward, cross to the grocery store and perform a little meal prep. Those choice of a number of hours over the weekend make make it amazingly simple to whip up smartly being meals during the week.
Curried Chickpea Bowls
Earlier up we have now my curried chickpea bowls with garlicky spinach.
Those bowls are super environment friendly since you’re making use of the very same pan to cook dinner dinner the spinach and the chickpeas, each and every of which may happen although your brown rice is cooking.
Moreover, the flavour is on stage!!
The chickpeas are cooked with onions and garlic and tossed in fragrant tomato dependent curry sauce that pairs wonderfully with all of the zesty lemon garlic spinach. Serving either one of the ones in far more than a beneficiant portion of brown rice is helping make for a hearty and filling vegan gluten-free meal prep bowl that you’ll be able to lift for lunch or have to be had for a speedy supper.
The recipe could make 3 servings so if you need per week’s price of foods you’ll want to double it! It’s conceivable to easily reheat the curried chickpea bowls forward of serving or attempt to devour them cold. There is not any fallacious way to eat meals prep bowls!
Curried Chickpea Bowls with Garlicky SpinachCourse: Lunch, DinnerCuisine: American
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 which is totally tasty and filling.
- Garlicky Spinach
3 cloves garlic minced
1/2 lemon juiced
1 teaspoon avocado oil
1/4 teaspoon sea salt
5 oz baby spinach
- Curried Chickpeas
2 teaspoons curry
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1 teaspoon cumin
3 Tablespoons water
fresh cilantro chopped (for topping)
green onion chopped (for topping)
2 Tablespoons tomato paste
1 15 oz can chickpeas rinsed and drained
3 cups cooked brown or white rice
2 cloves garlic minced
1/2 teaspoon sea salt
2 teaspoons avocado oil
1 large onion chopped
- 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.