10-Minute Chickpea Peanut Butter Curry Bowl

First, prepare the sauce: mix 1/4 cup powdered peanut butter, 1/4 cup water, 2 tablespoons liquid aminos (or soy sauce), 2 tablespoons maple syrup, garlic powder, and sea salt together in a small bowl until you reach your desired consistency. For the veggies, sauté an onion, chopped carrots, zucchini, peas, and chickpeas in sea salt, ginger powder, curry powder, and garlic powder. Toss kale in at the end until wilted. Pour the prepared sauce over the sautéed vegetables and mix it all together. Serve with brown rice and top with pistachios (chopped peanuts would also be ideal if available).