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A plate of vegan kale chickpea stir fry with miso peanut sauce.
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4.79 from 19 votes

Kale Chickpea Stir-Fry with Miso Peanut Dressing

So quick and easy, this flavor-packed, smoky stir-fry is great served alone. It’s also a perfect match with roasted sweet potatoes to make for a colorful complete meal. While definitely good for you, this dish is quite a treat too.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 3 -4
Author: Celine Steen

Ingredients

For the Miso Peanut Sauce

  • 1/3 cup natural peanut butter 85 g
  • 1 tbsp red miso, more if needed 18 g
  • Juice from 1 lemon 2 tbsp [30 ml]
  • 2 tsp toasted sesame oil 10 ml
  • 2 tsp agave nectar or brown rice syrup 13 g
  • 2 ½ tbsp chopped scallions 15 g
  • 1 clove garlic minced
  • 1 tbsp brown rice vinegar or seasoned rice vinegar 15 ml
  • 1/3 cup water, more if needed 80 ml

For the Kale Chickpea Stir Fry

  • 2 tsp sesame oil 10 ml
  • 1 small red onion chopped
  • 1 ½ cups cooked chickpeas 256 g
  • 2 large cloves garlic minced (to taste)
  • ½ tsp sea salt
  • ½ tsp smoked paprika
  • ¼ tsp chipotle powder
  • 1 large bunch kale about 14 oz [397 g], ribs removed, washed and chopped

Optional, For Serving

  • roasted or baked sweet potato
  • sesame seeds for topping

Instructions

  • Blend Sauce: To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
  • Stir Fry: To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes.
  • Serve: Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.

Video

Notes

Credit: Published with permission from Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. 2017. 

Nutrition

Serving: 1/4 of recipe | Calories: 335kcal | Carbohydrates: 34g | Protein: 15g | Fat: 19g | Fiber: 10g