The urban dictionary defines Buddha bowl as a bowl filled to a rounded heap like Buddha’s belly with nourishing, filling ingredients that you can eat to fill up while also being very healthy 🙂 . I was going through the pictures I clicked while on a trip to Disney world with my parents last year and came across this picture of Buddha that I really liked. That got me into the google search-click links mode where I went clicking from page to page reading everything I could find about Buddha’s life and ran into this article about Buddha bowls.
There are so many variations of this dish that you can practically make this with any ingredients as long as you follow a basic template of good carbs – protein source – fats and a dressing that you like. This got me thinking about making my own version of this awesome dish and I decided to go with some of my favorite ingredients and then kick it up a notch with Indian spices.
Chickpeas are an awesome source of protein and carbs. I love spinach and it is one of the most versatile greens that we can have.
This fusion dish is as much a treat to the eyes as it is to your palette 🙂
- 1-2 cups Baby spinach
- 1 Golden potato (medium size) / sweet potato
- ½ Red onion
- ¼ tsp Pepper
- 1 tbsp Olive oil
- Pinch of salt
- ¾ cup Chickpea / Garbanzo beans
- ½ tsp Red chili powder
- ½ tsp Turmeric powder
- ½ tsp Curry powder
- 1 tsp Coconut oil
- Pinch of salt
- 1/4th of an Avocado
- 2 tbsp Lemon juice
- 1 Garlic clove
- ¼ cup White sesame seeds
- 1 tbsp Olive oil
- 1-2 tbsp Water
Serving size 1
Prep time 15 min
Cook time 15 min
Passive time 0 min
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- Wash garbanzo beans thoroughly (I used canned garbanzo beans for the recipe), add oil to a pan and saute the beans with red chili powder, turmeric powder, salt and curry powder. Cook for 5-10 min and set aside.
- Note: You can soak the regular dry chickpeas overnight in a bowl of water, boil them the next day and saute if you prefer so.
- Preheat the oven to 400 F.
- On a baking tray lined with parchment paper, arrange the potato wedges, onions, drizzle ½ tbsp of olive oil and coat them well.
- Add salt and pepper to it and bake for 10 min.
- Flip the potato wedges and onions.
- Add spinach to the tray and drizzle rest of the olive oil along with salt and pepper and bake for 3-5 min (The baking time completely depends on the type of oven used).
- For the tahini dressing, add all the ingredients of the dressing to a blender, make a paste and add water as needed .
- Cut an avocado into two halves, remove the seed and cut it into half again, peel the skin, thinly slice it, spread one half into a straight line and roll from one end to get a rose shape avocado . Sprinkle some pepper on the top if you prefer.
- In a serving bowl add the spinach, sauteed chickpea, potato wedges, caramelized onions
- Garnish with the avocado and the tahini dressing on the side.
This Buddha bowl is literally packed with flavors and has super healthy list of ingredients
- Sweetness from the caramelized onions
- Spicy and savory flavor from the chickpea
- Protein rich
- Creamy and comforting tahini dressing
- Carbohydrate rich
- Good fats from the avocado and sesame seeds
- Hearty and filling meal
I hope you enjoy making this Buddha bowl as much as I did 🙂 . Do let me know how you liked it. You can get this recipe and all the new posts by subscribing to the newsletter.
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Hope you have a nice day !