The name Buddha Bowl might have a very literal origin:
“Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was staying. Local people would place food in the bowl as a donation, and in the end he would eat whatever he had been given. That was the original Buddha Bowl: a big bowl of whatever food villagers had available and could afford to share.” (Dan Zigmond, author of Buddha’s Diet)
Ingredients
1/2 cup boiled chickpeas
1 thinly sliced red bell pepper
1 avocado- optional
2 tsp lime juice
1 tbsp low-sodium soy sauce
2 tsp ground black pepper
1 1/2 tablespoon black sesame seeds
1/2 teaspoon garlic powder
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1/2 teaspoon red chilli powder
1/2 cup boiled rice
1/2 cup shredded purple cabbage
1/2 thinly sliced onion
1 handful arugula or greens of your choice
2 tablespoon extra-virgin olive oil
Salt to taste
Directions:
- To prepare this delectable Buddha bowl, you need to prepare spicy chickpeas. Place a skillet over medium flame and heat extra virgin olive oil in it. When the oil is hot enough, add chopped garlic and ginger in it and sauté them for a few seconds. Once the raw smell goes away, add the boiled chickpeas and stir frequently so that the oil is smeared well over them.
- Then, add soy sauce along with salt, black pepper powder, red chilli powder, garlic powder in the skillet and mix well. Cook until the chickpeas are tender for about 5-10 minutes. Once done, transfer them to the same bowl of grilled chicken.
- In the same pan, add another teaspoon of extra virgin olive oil followed by the shredded purple cabbage, red bell pepper along with black sesame seeds and lightly toss them for about 2-4 minutes. Once done, transfer them to the same bowl as the grilled chicken and chickpeas.
- Next, cut the avocado into thin slices and place them in the same bowl.
- Finally, add the boiled rice in the middle of the bowl and place the sliced red onion in the bowl. Garnish with black sesame seeds and serve immediately!
Tips:
- For a non- vegetarian Bowl, take 100 g chicken breasts. Wash the chicken breast and pat dry with a kitchen towel. Then, rub some lime juice, salt and black pepper powder over the chicken breast and let it marinate for about 30 minutes. Meanwhile, line a baking tray with parchment paper. And once the chicken is marinated, place it on the baking tray and grill it in the oven for about 15 minutes at 180 degree Celsius. When the chicken is done, take it out and transfer it in a bowl. (Note: You can even brush a little oil over the chicken.) If you don’t have an oven, you can cook the chicken in little oil over the gas stove.