Nourishing, well balanced Buddha bowl with Indian spiced chick peas.
Have you hopped on the Buddha bowl craze yet? Are you wondering why they are so popular these days? The answer in 3 words is -easy, nutritious and scrumptious! Who does not want that?Buddha bowls, as I understand them, are a combination of grains, protein, greens/veggies, fruit,some extras…read extra yummy…. and something edgy or spicy. This Healthy Indian Chana Masala Buddha bowl is all that and more! It makes healthy eating easy for a person me, who needs a filling and delicious meal with something spicy, something extra thrown in 🙂
When I first heard of Buddha bowl, the alms bowl is what came to my mind. Giving alms is such an important part of Buddhism, Hinduism and Islam, as it is in other religions.
My childhood memory is that of a fakir who came to our home every Friday. He would stand behind the closed bungalow gate and sing praises of God. He carried an alms bowl made of stone. My family filled his alms bowl with grains of rice. My mother stored rice grains in huge containers and as kids, when we heard the fakir sing, we scooped up rice from the container in a bowl, ran to the gate to give the rice to the fakir in his alms bowl. Now I wonder what else he got in that bowl from other homes, to make his meal that night. Being able to put together a nutritious meal with the various components received is quite a skill, isn’t it?
Well, back to my Buddha bowl, I especially liked the fact that once I made the chana masala with kale …yes I could easily sneak in the kale:)… and had fresh veggies and fruit, each member of the family could mix and match the flavors they wanted in their Buddha bowl! I was happy I had something spicy in my Buddha bowl and my treat was the mango and the yogurt raita with grapes and walnuts. This is the type of healthy eating that even I can stick to!
Chana Masala with Kale
- 1 tablespoon olive or canola oil
- 2 medium onions, diced fine
- 1 teaspoon ginger paste
- ½ teaspoon garlic paste
- 2 tablespoons store bought chana masala powder(with aamchur)
- ½ teaspoon turmeric powder
- 2 tablespoons tomato paste
- 1 cup water or vegetable stock
- 1 teaspoon brown sugar
- Salt to taste
- 1 (29 oz) can chick peas, rinsed and drained
- 1/ 2 cup frozen chopped kale
To make the Chana Masala with Kale-
- In a sauce pan, heat the oil over medium heat. Add the diced onion and sauté until it is translucent, about 3 to 4 minutes. Add the ginger and garlic paste and sauté for another minute or so.
- Turn down the heat, add the chana masala powder and turmeric powder and sauté on low for another minute.
- Add the tomato paste, sauté until fragrant. Add 1 cup of water or vegetable stock, the brown sugar and salt, stir well, cover and let the mixture cook on low for 5~7 minutes.
- Add the drained chickpeas and the kale and let it cook for another 5 minutes or so to assimilate the flavors.
For the Healthy Indian Buddha Bowl, I had cooked quinoa, chana masala with kale served with a wedge of lime, sliced cucumbers, yellow cauliflower florets, scallions, grape tomatoes and sliced mangoes. A yogurt based raita goes well with this meal, in my opinion. I used fat free Greek yogurt, cooked beets,grapes and walnuts in my raita and seasoned it with cumin seed powder and salt.
I hope everyone enjoys the healthy Indian Buddha Bowl at Fiesta Friday!