Masala Chickpea Buddha Bowl With Cilantro Chutney
15m prep 15m cook 30m ready
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
- 14.8 ml avocado oil
- 1 clove garlic minced
- 473 ml cooked chickpeas
- 44.4 ml water
- 4.93 ml ground sweet paprika
- 2.46 ml chili powder
- 2.46 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml garam masala
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked rice
- 237 ml diced cucumber diced
- 237 ml diced radish diced
- 237 ml cherry tomatoes halved
- 59.1 ml thinly sliced green onion (green parts only) thinly sliced
- 118 ml Cilantro Chutney
- 0.5 medium lemon halved
- 237 ml fresh cilantro leaves
- 59.1 ml water
- 14.8 ml freshly squeezed lime juice
- 4.93 ml minced green chili pepper minced
- 2.46 ml minced peeled fresh ginger minced
- 1.23 ml 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.
- 14.8 ml avocado oil
- 473 ml cooked chickpeas
- 44.4 ml water
- 4.93 ml ground sweet paprika
- 2.46 ml chili powder
- 2.46 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml garam masala
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked rice
- 118 ml Cilantro Chutney
- 237 ml fresh cilantro leaves
- 59.1 ml water
- 14.8 ml freshly squeezed lime juice
- 1.23 ml ground cumin
- sea salt
- freshly ground black pepper
Prepare
- Mince 1 clove garlic
- Dice 237 ml diced cucumber
- Dice 237 ml diced radish
- Halve 237 ml cherry tomatoes
- 59.1 ml thinly sliced green onion (green parts only), thinly sliced
- Halve 0.5 medium lemon
- Mince 4.93 ml minced green chili pepper
- Mince 2.46 ml 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.
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