Coconut-Infused Chickpea Kale Power Bowl

Looking for a quick protein-packed dinner that feels like a treat? This Coconut-Infused Chickpea Kale Power Bowl blends the richness of coconut milk with the crunch of fresh kale and the sweetness of pineapple for a satisfying bite. Best of all, it’s ready in under 30 minutes—no fuss, no kitchen cleanup.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 2 cups chopped kale, stems removed
• 1 cup unsweetened coconut milk
• 1 tablespoon toasted coconut oil
• 1/4 cup diced ripe pineapple
• 1 small jalapeño, seeded and minced
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon toasted pumpkin seeds
• Fresh cilantro, for garnish

Instructions

1. 1. In a large skillet, heat coconut oil over medium heat until shimmering.
2. 2. Add kale and sauté for 2–3 minutes until just wilted, then remove and set aside.
3. 3. In the same skillet, add chickpeas, cumin, smoked paprika, and a splash of coconut milk—cook for 4–5 minutes, stirring occasionally.
4. 4. Sprinkle diced pineapple and minced jalapeño over the chickpeas; stir to combine and cook for another 2 minutes.
5. 5. Return the kale to the skillet, pour in the remaining coconut milk, and stir until everything is coated and heated through.
6. 6. Season with lime juice, salt, and pepper to taste.
7. 7. Transfer the mixture to a bowl, drizzle a little extra coconut milk if desired, and sprinkle toasted pumpkin seeds on top.
8. 8. Garnish with fresh cilantro before serving.
9. 9. Enjoy immediately as a hearty lunch or a quick dinner.

Chef's Note

Pro tip: use fresh pineapple for natural sweetness and a subtle tropical hint. For a lower carb version, swap kale for sautéed spinach.

Make-Ahead Tips

This bowl tastes best fresh, but you can pre‑cook the chickpea mixture and store it in the fridge for up to 2 days. Reheat gently in the microwave or on the stove with a splash of coconut milk.

Substitutions

Replace chickpeas with grilled tofu for a different protein source; use quinoa instead of kale for a heartier texture.