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.

Course Entrees

Cuisine Plant Forward

Keyword vegetarian

Servings

Calories 484kcal

Ingredients

2 tsp curry powder
1 1/2 Tbsp olive oil
1 ea yellow or red pepper seeded and chopped
2 1/2 cups cooked brown rice or other cooked whole grain
1 1/4 cup canned chickpeas rinsed and drained
1 medium fresh tomato cored and diced, seeds removed (opt)
2 Tbsp fresh cilantro (coriander) stems removed and chopped
1 cup fresh carrot peeled and grated (or cut into ribbons)
1 cup packed baby spinach leaves
4 Tbsp 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.

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.

Nutrition