This vegan rice bowl recipe makes for an easy and filling meatless lunch or dinner, packed with plant-based protein and veggies. No one will miss the meat in these Kale, Mushroom & Roasted Chickpea superfood bowls. They are gluten-free, too!
It's been a little bit quiet around here this week! I wasn't out of work though, as I've been actively preparing next week's big launch. Any clue of what I'm referring to *wink wink*?
You guys, you have no idea how excited I am. I've been working on the project for a few months now and knowing that it's finally becoming real makes me giddy. If you don't know what I'm talking about, no worries. I'll tell you all about it in a few days, so stay tuned!
Moving on to this Kale, Mushroom and Roasted Chickpea Vegan Rice Bowls recipe! These hearty and healthy bowls are loaded with veggies and full of good-for-you nutrients.
But most importantly, thanks to all these various ingredients, these vegan rice bowls are bursting with flavor. This makes them a great meatless dinner or lunch, which you can also make ahead of time and take to the office.
Obviously, you could also have this vegan rice bowl as a healthy, filling side along with your favorite protein.
If you tried this vegan rice bowl, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Kale, Mushroom and Roasted Chickpea Rice Bowls
These vegan rice bowls feature protein-packed roasted chickpeas, sauteed garlic mushrooms, superfood kale and brown rice - all tossed with a bright lemon & soy sauce dressing.
- 1 cup of your favorite rice blend I used a blend of brown rice, red rice and black rice
- 1 can chickpeas 14 oz/400-g can, rinsed and drained
- 2 tsp olive oil divided
- ½ tsp hot paprika
- 1 pinch salt
- 1 medium onion chopped
- 7 oz baby bella mushrooms 200 g, sliced
- 5 oz oyster mushrooms 150 g, large ones cut in half
- 3 cups kale stem removed and chopped (about 5 large leaves)
- 2 small garlic cloves or 1 large, chopped
- 1 tbsp lemon juice
- 1 tsp soy sauce or tamari for gluten free
Preheat oven to 400F/200C.
Start by cooking rice according to package instructions. Drain (if needed) and set aside.
In a medium bowl, mix together chickpeas, one teaspoon olive oil, paprika and salt. Spread chickpeas on a baking sheet and bake for 15 minutes, stirring halfway through baking. Remove from the oven and set aside.
Heat one teaspoon olive oil in a large skillet. Cook onion on medium heat until soft, about 2 minutes. Add mushrooms, kale and garlic, and continue cooking for about 2 minutes, stirring occasionally. Turn off the heat.
Stir in chickpeas, cooked rice, lemon juice and soy sauce. Adjust seasonings if needed and serve.