Buddha Bowls have been all the rave these days. Essentially it's a balanced bowl of nutrient densed foods that help you not each too much of just one thing.
Many vegans and health gurus have found, it helps to control and balance your calories and helps track your intake on food.
Growing up we always had some kind of grain or rice, meat, veggies, bread and salad. A good mix of everything but it was NEVER portioned out. South Asian food is all kinds of yum but you can easily over indulge if you don't take control and track what you're eating.
Here's my twist on the popular Buddha Bowls Indian style! These are great to pack as your lunch or dinner on the go or simply for meal prep/planning. Whether you're on the go or a busy mom running around these will definitely help control how much you eat.
Below are 3 different versions, full of flavor, and kid approved.
Chicken 65 Bowl:
We already know how much my son LOVES his Chicken 65. If you haven't tried the recipe grab it here. I just pair it up in a bowl with steamed white rice, some jullien cucumbers, sliced onions, halved tomatoes, naan flatbread and a sprinkle of black nigella seeds.
Shami Kabob Bowl:
This one is my personal favorite. Shami Kabobs have been a staple in my home since childhood. My mom kept them year round for us to munch on for lunch or make a quick sandwich for road trips. The staple continues as it's the first thing I grab out of my freezer if I have nothing on hand when the boys are super hungry (which is usually all the time)!
If you haven't tried my shami recipe get it here. I pair my Shami Kabob with Ancient Grain & Wild Rice. Just cook it according to the packaging which is found at any local grocery store. Add some cherry tomatoes, avocado, onions and a drizzle of herbed yogurt (I use cilantro, mint, garlic, salt/pepper). So delicious and filling, it will keep you wanting more!
Chana Masala Bowl:
This is a vegetarian favorite and one I can get my carnivore husband to enjoy on our meatless days. Steamed white rice, boiled eggs, cucumbers, onions, a dollop of yogurt and chickpea Chana Masala.
1.5 tbsp Oil
1/2 lg Onion (finely chopped)
1/2 tbsp Cumin Seeds
Salt (to taste)
3 Garlic Cloves
1 inch piece Ginger
1 Serrano Pepper
1/2 tsp Chili Powder
1/4 tsp Turmeric Powd e
1/2 tbsp Ground Corriander
1 14 oz can Tomato Sauce
1 can Garbanzo Beans
1/2 tsp Garam Masala
1/2 Lemon (juiced)
-In a food processor or blender, blend garlic cloves, ginger, cilantro and Serrano pepper until fine. Now add your herb paste along with cumin seeds and onions to hot oil in a pot.
- Once onions are translucent add in the rest of your ingredients except the lemon juice and garam masala.
-Give the Chana Masala mixture a good mix and bring it to a simmer. (You want a thick soup like consistency)
-If your chickpea gravy is too thick or sticking add a little more oil or some water to loosen up the mixture and avoid sticking.
-Once at a simmer, reduce to medium/low heat and let it continue to simmer uncovered for 20 mins.
-After 20 mins, cover and cook on low heat for another 10 mins.
-Once cooked, remove from heat and mix in garam masala and freshly squeezed lemon juice. Stir and enjoy!
Whether it's a vegetarian bowl or with meat. These Buddha portion controlled bowls have become a favorite in our home, packed with flavor and full of comfort. Hope you love them just as much as we do!