Kale, Chickpea, Carrot Rice Bowl

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Rice Bowl with Carrots, Kale, and Chickpeas

Bowls like this one are great for a quick, nutritious and delicious meal. They are good for lunch/or supper. The different possibilities and combinations for a bowl like this are endless. So many different ingredients can be used in different ways. Then comes the different possibilities for dressings. This is my second bowl post, the first one was Amazing Vegan Bowl with nutritional Yeast Sauce.

They are especially quick if you think ahead and do some of the preparation ahead of time. By this I mean cooking a big pot of rice or quinoa at the begining of the week and keeping it in the fridge ready to go.Cooking rice is the longest part of the prep. Quinoa however can be cooked in about 12 minutes so it is perfect if you don’t have much time or you don’t have some in the fridge. Cooking a big pot of chickpeas ahead of time is also a great idea. I like to make a lot soIi can make some hummus as well! So if you haven’t had the chance to do this, simply open a can.

The dressing can also be made ahead of time and kept in the fridge. If you have your rice, chickpeas and dressing ready all you need to do is grate some carrots and steam some kale. This means you can have a beautiful bowl ready in less then 10 minutes! How do you feel about that? I feel pretty good about it.

Chickpea, Kale, Carrot Rice Bowl

A little note/story on cooking chickpeas. Last year I had bought a huge bag of chickpeas. And when I say huge I mean huge, as in carry over your shoulder huge. Unfortunately they never seemed to cook properly. No matter how long I soaked them for, or how long I cooked them, they were still hard, dry and mealy. Yuck! No thank you. I will stick to the can if this is what cooking your own chickpeas means. I kept trying because I felt badly throwing out such a big bag of chickpeas. I did end up throwing out a good portion of them, but they were a great learning tool for me. I have learnt to be very careful which chickpeas I buy. I recommend looking for chickpeas that are smaller in size than bigger. In the big bag I had bought the chickpeas were quite large.

I used to think cooking chickpeas took 1 1/2 – 2 hours. Do you know how long it takes me to cook chickpeas now? About 20 minutes! 20 minutes! Can you believe that?! Not only do I know have better quality chickpeas, meaning they are fresher and haven’t been sitting the store for a very long time, I also have a new technique for cooking them. After soaking them overnight, I cook them for a few minutes in the pot with baking soda before adding water and bringing to a boil. I had heard about adding baking soda to the water before, but I had never heard about cooking them for a few minutes before adding the water.

I read about this in the beautiful cookbook Jerusalem by Yotam Ottolenghi. This is by no means a vegetarian cookbook, or a health focused cookbook, but if you love food and culture you will love this book. It has so much soul, beautiful pictures and so many great recipes. A great addition to any cookbook collection and it makes for a great gift.

Canada – Jerusalem by Yotam Ottolenghi

U.S. – Jerusalem by Yotam Ottolenghi


I would love to hear about your experience cooking chickpeas, and if you have any tips?

Also, if you love making bowls like this one, I would love to hear about your favourite combinations and favourite dressings!

Kale, Chickpea, Carrot Rice Bowl


Note: I have added links to my amazon affiliates page for the ingredients that are available on amazon.com. If you live in the U.S you may want to take advantage of the great prices!!

Cooked Brown Rice (or combo of brown with red and/or wild rice)
Grated carrot (Peel before grating)
Steamed Kale
Cooked Chickpeas
Hemp Seeds

Tahini Ginger Turmeric Dressing (Originally from Amazing Vegan Bowl Recipe)

1/4 cup Tahini
1/4 cup nutritional yeast
1/2 teaspoon turmeric
a piece of ginger about 1/2 the size of your thumb, peeled and chopped
1 clove garlic, peeled and chopped
2 tablespoons maple syrup or agave nectar
1 tablespoon apple cider vinegar
4 tablespoons water
1/8 teaspoon cayenne pepper (optional)


1. Cook rice according to package instructions.

2. Cook the chickpeas or if using a can, drain and rinse. If you are using dried chickpeas, soak them overnight in water. Drain and return to pot on medium heat with a teaspoon of baking soda. Mix well and allow to cook for a few minutes before covering with water. Bring to a boil, reduce heat and cook until chickpeas are tender to the bite. Drain and set aside. Cooking time will vary greatly depending on your chickpeas so pay attention.

3. For the kale. Remove the kale leaves from the stems with your hands, and tear into bite size pieces. Rinse. In a pot with a steamer basket, steam for a few minutes until bright green and starting to soften a little.

4. For the carrots. Peel and grate with a coarse grater.

5. For the dressing. Combine all the ingredients together in a blender and blend until smooth.

6. To assemble the bowl, cover the bottom of a good sized bowl with a few spoonfuls of rice. Then cover the rice by placing the steamed kale, grated carrots, and cooked chickpeas neatly beside each other. Sprinkle with a generous amount of hemp seeds. Poor over as much tahini ginger dressing as you like.

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Filed under Gluten-Free, Main Courses, Recipes

2 Responses to Kale, Chickpea, Carrot Rice Bowl

  1. Thats one lovely looking bowl! I feel healthy just looking at it!

  2. Heather Jacoby

    Hi … we make big batches of hummus here. The easiest way I know to make chickpeas from scratch… soak dried beans overnight. Then add to a pressure cooker, cover with water, bring to pressure and turn heat down to low for 10 minutes. Bam… now you have about 12 cups of chickpeas to use however you want. I use 5 cups at a time for hummus. The rest I put in the freezer till I need to make more.

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