• Jerry Gulley

What About a Buddha Bowl?


Have you heard of a "Buddha Bowl"?


You may have seen them recently on restaurant menus. A Buddha bowl is a group of foods served in a bowl, but not mixed, and is typically a vegetarian meal. Buddha bowls usually contain a whole grain - quinoa, amaranth, brown rice - and a plant protein such as black beans, chickpeas or tofu.


They also contain chopped raw vegetables and salad greens. Top with seeds and nuts, and you have a protein-packed healthy meal.


I've tried lots of combinations, and this weekend I paired cooked brown rice with spicy buffalo roasted chickpeas. Slow roasting chickpeas coated with a prepared buffalo sauce produces a crispy, spicy. and addictive snack.


Feel free to experiment with your favorite flavors.


Ingredients:


  • 2 tablespoons olive oil

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ cup hot sauce (I used Frank's Red Hot Sauce)

  • 2 15-ounce cans chickpeas, drained, rinsed and towel-dried

  • 2 cups cooked brown rice (try brown rice in your rice cooker)

  • 4 cups chopped butter leaf lettuce

  • ½ cup shredded carrots

  • ¼ cup thinly sliced red onion

  • ¼ cup chopped scallions

  • 2 tablespoons sesame seeds

  • ¼ cup low-fat Ranch Dressing


Prep Steps:


  1. Preheat oven to 425 degrees F. Heat olive oil in a small skillet over medium heat; stir in garlic powder and onion powder and cook about 1 minute. Stir in hot sauce and heat. Place chickpeas to a medium bowl. Pour over the chickpeas and stir until chickpeas are well coated.

  2. Pour chickpeas out in a single layer on a baking sheet lined with parchment paper. Bake until the chickpeas are crispy and golden brown, 20-25 minutes. Make sure to shake the baking sheet a few times while the chickpeas are roasting.

  3. Divide the rice and lettuce among four deep bowls. Spoon 1/4 of the buffalo chickpeas among the bowls and top each with shredded carrots, red onions, scallions, and sesame seeds.

  4. Top with Ranch and serve immediately.



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