Buddha bowls are a new phenomenon that I am more than happy to get on board with as they are healthy and most importantly easy! I am the proud mother of a 2 month old and though I love him to death just as he is right now, I have to admit that the newborn phase has really knocked it out of me. Between the broken sleep and constant feedings, there is not much time for cooking or cleaning or really anything other than caring for this precious little boy.
In recent weeks, I have started to get the hang of this motherhood thing which involves a great deal of multi-tasking and learning how to take full advantage of baby’s nap times. I know people are always saying to sleep when the baby sleeps, but I just can’t deal with the mass chaos of a messy house, piles of laundry and dishes and always eating take-out. For my sanity I need to be able to clean and cook healthy meals for my family. However, I have struggled with finding a good set of dinners that are quick and easy, yet do not involve gluten free chicken nuggets and french fries. Over the past couple of weeks however, I’ve been working on developing just that and would like to share some recipes with all you busy moms and dads who are struggling to do normal life with a newborn.
The first of the series: Indian spiced chickpea veggie buddha bowls. I have recently discovered buddha bowls and I am a huge fan! I love one pot meals and these are great because you can pretty much toss whatever grain, veggies, beans or meat that you happen to have on hand together with a tasty sauce and voila! you have a well balanced meal that comes together in less than an hour.
My buddha bowls have come from whatever I normally have on hand without having to make a special trip to the grocery store. I always keep a bunch of frozen veggies and canned beans for nights where I did not plan ahead. I also love using a variety of different spices in the food I make, but if you dislike any of the spices below or don’t have them on hand, create your own version with whatever spices are already in your cabinet! This is all about being quick, easy and cheap.
Indian Spiced Chickpea Buddha Bowls
Serves 4 large or 6 small portions
For the veggies and chickpeas:
1 10 ounce bag of frozen broccoli
1/2 a 12 ounce bag of frozen cauliflower
1/2 a 12 ounce bag of frozen brussel sprouts
1/2 a 12 ounce bag of frozen peas
1/2 a 12 ounce bag of frozen french cut green beans
2 cans of chickpeas rinsed and drained
1 tsp tumeric
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1/2 tsp garlic powder
1 Tbsp lemon juice
1-2 Tbsps of olive oil
Salt to taste
For the quinoa:
1 cup quinoa
1 Tbsp lemon juice
2 cups water or chicken broth
Salt to taste
For the sauce:
1/2 cup peanut butter (just peanuts and salt for ingredients)
1/2 cup hot water
2 Tbsps gluten free tamari or soy sauce
2 Tbsps honey or pure maple syrup
Splash of rice wine vinegar
1 Tbsp grated ginger
1/4-1/2 tsp red pepper flakes
Optional extras to throw on top:
Almonds, cashews or walnuts
Toasted coconut flakes
- Preheat oven to 400 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- Mix the veggies and chickpeas with spices, lemon juice and olive oil in a large bowl. Divide between the two cookie sheets and bake for 25-30 minutes. If using fresh veggies, bake for less time.
- Place quinoa, lemon juice and water or chicken broth in a covered saucepan and bring to a boil. Reduce heat to low and cook for about 15 minutes or until all liquid is absorbed. Set aside.
- Whisk all sauce ingredients together.
- Assemble bowls by adding first a layer of quinoa, next the veggies and chickpeas and then covering with sauce. Sprinkle nuts and coconut on top if desired.