I came across the idea of Buddha bowls when I was writing my free vegan book with Leo from Zen Habits
In case you’re wondering, buddha bowls are “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”
How good does that sound!
The tricky thing with this recipe is the amount of chickpeas. 1 can will make two modest serves and two cans will give you a very round buddha!
There are 7 ingredients listed but one is water, which totally doesn’t count in my 6!
Chickpea Buddha Bowls
- 1 large bunch kale or other leafy greens, finely sliced
- 3 tablespoons soy sauce some for sauce and some for the greens
- 120 g 4oz / 4 heaped tablespoons tahini
- 3 tablespoons lemon or lime juice
- 2 tablespoons water
- 1-2 cans chickpeas drained (400g / 14oz each)
- 1-2 teaspoons curry powder or 1t each cumin + paprika
Heat a good glug of oil in a large saucepan on a medium high heat. Add sliced greens and a splash of water. Cover and cook, stirring every now and then until the greens have just wilted down – about 5 minutes.
While the greens are cooking, make your sauce by mixing together tahini, lemon / lime juice, 1-2 tablespoons soy sauce and 2 tablespoons water. Stir until smooth. Taste and season with more salt. If sauce is too thick add a little more water.
When the greens are cooked, season with 1 tablespoon of soy sauce (or more) and divide between two bowls.
Return the pan to the heat and add another big glug of oil, curry powder / spice and chickpeas. Cook for a minute or two until chickpeas are hot. Season with a little salt.
Divide chickpeas between your bowls. And serve with a big dollop of the tahini sauce on each.
WINE MATCH: A crisp glass of sparkling water or riesling.
Variations & Substitutions
more substantial (carb lovers) – use extra chickpeas or toss in some cooked grains like brown rice or quinoa. Or warm pita bread on the side.
low carb – replace chickpeas with cooked low carb veg like roast cauliflower or grilled zuchini / eggplant. Serve with poached eggs or cooked chicken or sausages to up the protein. A handful of roast nuts wouldn’t go astray. I like hazelnuts because they look similar to chickpeas.
home cooked chickpeas – 1 can = 250g / 8oz home cooked chickpeas. Use this recipe here substituting dried chickpeas for the beans.
different legumes – any cooked beans or lentils will work.
different spice! – any spice you like will work. Baharat (lebanese 7 spice), garam masala or ras el hanout are my next choices after the curry powder.
more veg – add in any cooked veg. Roast onions, eggplant, capsicum (bell peppers) or sweet potato would be nice.
Low FODMAP – replace chickpeas with minced chicken or pork. Cook for longer until no longer pink. And don’t use the stems of the greens (these contain more fiber). Consider adding some extra low FODMAP veg like roast sweet potato or some steamed rice.
paleo – as per low FODMAP but ignore the steamed rice idea ;)
family-friendly – use a mild curry powder / garam masala or choose the cumin + paprika option.
Waste Avoidance Strategy
kale / leafy greens – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.
soy sauce / chickpeas / curry powder – keep it in the pantry.
tahini – I keep mine in the pantry but will keep longer in the fridge if open.
lemon / lime – whole lemon will keep wrapped in a plastic bag in the fridge for months.
Yes! Just cook as per the recipe but keep the sauce separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm chickpeas and greens. Divide between two bowls and top with the sauce.
More chickpea recipes
- Crispy Broccolini & Chickpeas with Cashew ‘Ricotta’
- Butter Chickpeas
- Chorizo with Chickpeas & Tomato
- Warm Salad of Roast Pumpkin & Chickpeas
- Chickpea & Rosemary Baked Frittata
- Warm Chickpea Salad
Have fun in the kitchen!
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