Kale, Mushroom and Roasted Chickpea Rice Bowls

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 and roasted chickpeas rice bowls. They are vegan and gluten free, too!


Kale, Mushroom and Roasted Chickpea Rice Bowls | www.notenoughcinnamon.com @NECinnamon #recipe #healthy #kale

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 too? 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 day, so stay tuned!

Moving on to this kale, mushroom and roasted chickpea 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, this dish is bursting with flavor. This makes a great meatless dinner or lunch but you could also have it as a side with your favorite protein. Enjoy 🙂

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Kale, Mushroom and Roasted Chickpea Rice Bowls | www.notenoughcinnamon.com @NECinnamon #recipe #healthy #kale

Kale, Mushroom and Roasted Chickpea Rice Bowls


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people as a main
Calories 340 kcal

Ingredients

  • 1 cup of your favorite rice blend I used a blend of brown rice, red rice and black rice
  • 1 14- oz/400-g can chickpeas rinsed and drained
  • 2 tsp olive oil divided
  • 1/2 tsp hot paprika
  • a pinch of salt
  • 3 cups kale stem removed and chopped (about 5 large leaves)
  • 7 oz - 200 g baby bella mushrooms sliced
  • 5 oz - 150 g oyster mushrooms large ones cut in half
  • 1 medium onion chopped
  • 2 small garlic cloves or 1 large, chopped
  • 1 tbsp lemon juice
  • 1 tsp soy sauce or tamari for gluten free

Instructions

  1. Preheat oven to 400F/200C.
  2. Start by cooking rice according to package instructions. Drain (if needed) and set aside.
  3. 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 half way through baking. Remove from the oven and set aside.
  4. 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.

Recipe Video

Nutrition Facts
Kale, Mushroom and Roasted Chickpea Rice Bowls
Amount Per Serving (1 bowl (one third of the recipe))
Calories 340 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 168mg 7%
Potassium 948mg 27%
Total Carbohydrates 66g 22%
Dietary Fiber 3g 12%
Sugars 3g
Protein 11g 22%
Vitamin A 138.1%
Vitamin C 103.8%
Calcium 14.2%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
All Seasons Recipes Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Recipes Refined Sugar Free Vegan Vegetarian
31 Comments
  1. 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.

  2. 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!

    1. 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.

    1. I wouldn’t freeze the mushrooms and the kale but you could try freezing the chickpeas and the rice to save some time!

  3. 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! 🙂

    1. 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.

  4. Hey Marie! Do you really only cook the mushrooms for two minutes? Maybe I misunderstood the recipe…

    1. 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 🙂

    1. 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!

  5. 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!

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