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Buddha Bowls

2/23/17


I'm still not exactly sure what a Buddha Bowl is.  I saw this article on Buzzfeed and became intrigued.  I think they are supposed to be hearty bowls full of raw or roasted veggies and healthy grains that make our bellies so full we end up looking like little buddhas.  Does that sound right?  While I'm not sure I want to look pregnant when I'm not, I am on board with hearty and delicious bowls of goodness, aren't you?  So I made my own with brown wild rice, roasted kale, broccolini and sweet potato, crunchy seasoned garbanzo beans and avocado.  While a lot of these bowls have a tahini-based sauce, for this I simply drizzled some good olive oil and sriracha on top of the finished dish and it, was, sublime.      


To get a nice crunch on the garbanzo beans, it helps to remove there outer skin.  This is tedious, I won't lie.  I'm weird, however, and enjoyed it... but I also enjoy pulling every single last hair out of a hairbrush.  I'd even enjoy it if it was your hairbrush.  Yeah, I'm weird AND disgusting.  Anyway, it helps to rinse the chickpeas (garbanzos, is their a difference?) under water while removing the outer layer with your fingers and discarding in the sink.  Trust me, make a double batch of these for snacking... they are delicious and much healthier than playing with stranger's hairbrushes. 


Buddha Bowls 
Makes 2 bowls

1 bunch kale (I used black kale), stems removed and chopped
2 cups diced sweet potato
1 bunch broccolini, stems removed
Extra virgin olive oil
Salt and pepper
1 can garbanzo beans, drained, rinsed and outer skins removed
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1 clove garlic, minced
1 Tbsp vegetable oil
2 cups cooked wild rice or brown rice
1 avocado, halved and sliced
Olive oil and hot sauce for drizzling (optional)

Preheat oven to 400 degrees.  On a large rimmed baking sheet, place sweet potatoes, kale and broccolini.  Drizzle everything with olive oil and sprinkle with salt and pepper.  Roast in oven for 20 minutes, flipping veggies halfway through.  Remove, cover with foil and set aside.  In the meantime, place garbanzo beans in a bowl and add cumin, chili powder, salt and minced garlic.  Toss to coat.  In a skillet, heat vegetable oil over medium heat.  Add beans and sauté for 10-15 minutes, stirring every couple of minutes, until beans have a nice crunch.  To assemble bowls, add rice first, then roasted veggies, beans and avocado.  Sprinkle with olive oil, hot sauce and season to taste with salt and pepper.  

4 comments:

Liz said...

Is there a trick to the garbanzo beans. I made this last night and I couldn't get them crunchy. I peeled the outer layer. Yours look like there is more seasoning on it. I am basically cooking impaired but this seemed simple enough. It turned out delicious still, but I wanted the crunch.

Thanks!

Mamastiks said...

I roast chickpeas in the oven with the skins on and they get crunchy. 350 for about an hour.

Nancy Lowell said...

An easy way to remove skins. lay chickpeas on cloth or paper towel, rub with a second layer of same. Easy peasy!

Liz said...

thank you!

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