Indian Buddha Bowl
With curried chickpeas, whole-grain brown rice, and a colorful mixture of fresh vegetables, this vegetarian Buddha bowl is a delicious and filling main course.
|
|
Indian Buddha Bowl
With curried chickpeas, whole-grain brown rice, and a colorful mixture of fresh vegetables, this vegetarian Buddha bowl is a delicious and filling main course.
|
| Servings |
| 4 |
|
|
Ingredients
- 2tsp curry powder
- 1 1/2Tbsp olive oil
- 1ea yellow or red pepperseeded and chopped
- 2 1/2cups cooked brown riceor other cooked whole grain
- 1 1/4cup canned chickpeasrinsed and drained
- 1medium fresh tomatocored and diced, seeds removed (opt)
- 2Tbsp fresh cilantro (coriander)stems removed and chopped
- 1cup fresh carrotpeeled and grated (or cut into ribbons)
- 1cup packed baby spinach leaves
- 4Tbsp prepared mango chutney
Instructions
- Mix the curry powder with the oil, then toss in a bowl with the diced pepper and chickpeas. Spread on a sheet pan and roast in the oven for 20 minutes (shaking regularly) at 350°F until golden. Remove and cool.
- Cook rice or grains according to package instructions.
- Mix diced tomato with half of the chopped cilantro.
- Spoon 1/4 of the cooked rice/grains into the center of each bowl, then spoon 1/4 of the chickpeas, carrots, spinach, and tomatoes into each bowl, arranging each in a grouping.
- Sprinkle remaining cilantro over each bowl, top with 1 tablespoon mango chutney, and serve.
Recipe Notes
Make it your own! Add your favorite raw vegetables, such as cucumbers or radishes. Sprinkle with sliced almonds or toasted sesame seeds for a little crunch.