Peanutty Buddha Bowl

A creamy coconut curried peanut sauce with chickpeas and spinach served over whole wheat couscous.

Prep time:  5 minutes

Cook time: 15 minutes

Serves: 4-6

Kitchen Tools
  • medium pan
  • medium bowl
  • mixing spoons
  • Meal starter pouch
  • 3 cups unsweetened plant-based milk
  • 2 (15-oz) cans garbanzo beans/chickpeas, drained and rinsed
  • 6 ounces frozen chopped spinach
  • 1 3/4 cups boiling water for the couscous
  1. In a bowl, mix the couscous from the meal starter pouch with the boiling water (add a pinch of salt if desired).
  2. Cover the bowl with a lid or plastic wrap and set aside for 5-7 minutes.
  3. In a medium pan, add other pouch contents, garbanzo beans, chopped spinach, peanut butter, and plant-based milk.  
  4. Bring to a boil, then simmer on low heat for 10-12 minutes or until thickened, stirring frequently.  
  5. Uncover the bowl of couscous and fluff using a fork. Serve sauce over couscous.