Masala Chickpea Buddha Bowl With Cilantro Chutney
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A nourishing bowl featuring spiced chickpeas, fresh vegetables, and cilantro chutney over rice. Inspired by traditional Indian flavors like turmeric, cumin, and garam masala.
Ingredients
- 1 tbsp avocado oil
- 1 clove garlic minced
- 2 cup cooked chickpeas
- 3 tbsp water
- 1 tsp ground sweet paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp garam masala
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup cooked rice
- 1 cup diced cucumber diced
- 1 cup diced radish diced
- 1 cup cherry tomatoes halved
- 1/4 cup thinly sliced green onion (green parts only) thinly sliced
- 1/2 cup Cilantro Chutney
- 0.5 medium lemon halved
- 1 cup fresh cilantro leaves
- 1/4 cup water
- 1 tbsp freshly squeezed lime juice
- 1 tsp minced green chili pepper minced
- 1/2 tsp minced peeled fresh ginger minced
- 1/4 tsp ground cumin
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 16 of 26 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 188 mg
- Iron: 5.48 mg
- Magnesium: 77.7 mg
- Phosphorus: 265 mg
- Potassium: 644 mg
- Zinc: 3.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp avocado oil
- 2 cup cooked chickpeas
- 3 tbsp water
- 1 tsp ground sweet paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp garam masala
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup cooked rice
- 1/2 cup Cilantro Chutney
- 1 cup fresh cilantro leaves
- 1/4 cup water
- 1 tbsp freshly squeezed lime juice
- 1/4 tsp ground cumin
- sea salt
- freshly ground black pepper
Prepare
- Mince 1 clove garlic
- Dice 1 cup diced cucumber
- Dice 1 cup diced radish
- Halve 1 cup cherry tomatoes
- 1/4 cup thinly sliced green onion (green parts only), thinly sliced
- Halve 0.5 medium lemon
- Mince 1 tsp minced green chili pepper
- Mince 1/2 tsp minced peeled fresh ginger
Let's Cook
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Step 1.
In a blender, combine 1 cup fresh cilantro leaves, ¼ cup water, 1 tablespoon lime juice, 1 teaspoon minced green chili pepper (optional), ½ teaspoon minced fresh ginger, ¼ teaspoon ground cumin, a pinch of sea salt, and a pinch of black pepper. Blend on high for about 1 minute until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired. Set aside.
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Step 2.
In a medium saucepan over low heat, warm 1 tablespoon avocado oil and 1 clove minced garlic. Cook for a few minutes until fragrant, then add 2 cups cooked chickpeas, 3 tablespoons water, 1 teaspoon paprika, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon turmeric, ¼ teaspoon garam masala (optional), ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix well and increase heat to medium. Cook for about 10 minutes, stirring occasionally, until the chickpeas start to turn golden brown. Taste and adjust seasoning if desired, then turn off the heat.
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Step 3.
While the chickpeas cook, prepare the serving ingredients: have ready 2 cups cooked rice, 1 cup diced cucumber, 1 cup diced radish, 1 cup halved cherry tomatoes, and ¼ cup thinly sliced green onion (green parts only).
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Step 4.
Assemble each bowl with half of the rice, chickpeas, cucumber, radish, tomatoes, and green onion. Serve with the cilantro chutney and garnish with a lemon wedge.