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.
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.
Kale, Mushroom and Roasted Chickpea Rice Bowls https://www.notenoughcinnamon.com/kale-mushroom-roasted-chickpea-rice-bowls/