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.
Enjoy 🙂
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.
Ingredients
- 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
Instructions
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Preheat oven to 400F/200C.
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Start by cooking rice according to package instructions. Drain (if needed) and set aside.
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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.
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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.
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Stir in chickpeas, cooked rice, lemon juice and soy sauce. Adjust seasonings if needed and serve.
JayX
Thanks for this recipe Marie - it fast became our favourite meal this last winter! I use more kale and less mushrooms, but otherwise follow the recipe.
marie
I'm glad to hear that Jay! Thanks for stopping by and letting me know 🙂
Geneva
I made this tonight for dinner and it was a smash hit! My 2 and 3 yr old both gobbled it right up, and normally dinner is such a struggle. Thanks for a great recipe and for a rare peaceful family dinner!
marie
Geneva you just made my day, thank you!! I'm really happy I could help you 🙂 It's funny, it wouldn't have thought of these bowls as kid friendly. Children really are unpredictable sometimes haha.
Rebecca
When do you use the garlic?
marie
With the mushrooms and the kale! Thanks for spotting that, I'll correct the recipe now 🙂
Cyndee
We loved this recipe! Has anyone tried making this ahead of time and freezing it?
marie
I wouldn't freeze the mushrooms and the kale but you could try freezing the chickpeas and the rice to save some time!
Sarah
Here's what I want to know: where did you get that lovely spoon in the photos? P.S. The recipe looks delish, I am printing up the recipe now! 🙂
marie
Hi Sarah! A friend gifted it to me, it was part of a "prop box": best gift ever 🙂 Sorry I couldn't help you more.
Courtni
I made this tonight, and it was amazing! Thanks for a great recipe!
Marie
Thank you Courtni, so glad to hear that! 🙂
Manya maier
Hey Marie! Do you really only cook the mushrooms for two minutes? Maybe I misunderstood the recipe...
Marie
No, you read that right 😉 I like my mushrooms to be on the firm side but you can cook them a bit longer if you prefer them soft. The exact time will also vary depending on your stove. Hope this help and that you'll give this recipe a go 🙂
KAS
This is So delicious! I just made it and will DEFINITELY be making it again-thanks for sharing this!
Marie
Thank you Kas, so glad to hear you loved it! 🙂
jane d. wisneski
what to substitute for mushrooms in chickpeas kale mushroom bowl?
Marie
You could leave them out and use more chickpeas instead, but they're so central in this recipe that I would recommend going for another recipe altogether. Hope this helps!
Audra
Is the nutritional info based on the recipe being 3 servings?
Marie
Yes, it's one third of the whole dish (my nutritional info are always based on the serving size)
Aria
I think a bowl of healthy!!!thanks for sharing such an tasty dish, I think it’s good for my supper.
Ryan
This was absolutely fantastic! Thank you for the recipe. I've been looking for some good rice bowl ideas now that I'm a vegetarian and haven't had any success.. until now. This is now one of my staples!
Marie
So happy to hear that Ryan, thank you!
40A.
These rice bowls look so appetizing and I think I would make them with a mix or brown nice and wild rice as I am obsessed with that combo! Gluten-free and vegan is always great!
Aminat
I just cooked this and it turned out so delicious! My sister loved this so badly so she had two servings😂
Marie
You know you're onto something when there's a second serving involved haha 😉 Thanks for sharing Aminat!
Kathleen Manuel
Oh my god this was good. I'm cooking macrobiotic for my son, and this was fabulous. I'm going to use it as a basis for a regular meal, but substituting other beans, vegetables and grains. THANK YOU. And by the way, this is the first time I've ever commented on a recipe anywhere.
Marie
Awesome, Kathleen! You made my day. Oh yes, this one is so versatile and you can mix and match it up to make it truly yours! Enjoy.
Michelle Morrison
The video link doesn't work. Can you restore it? Thanks.
Marie
Hi Michelle. It works for me. Maybe try again? Thanks for reaching out. Hope it works for you now.