Cauliflower Chickpea Buddha Bowl
This Cauliflower Chickpea Buddha Bowl recipe was inspired by a trip to a plant-based restaurant in Cuenca, Ecuador. It’s one of our favorite restaurants in Cuenca and they have several Buddha Bowls on their menu.
The co-owner and chef, Paul, backpacked throughout South America and ended up in Montevideo, Uruguay where he got a job as a chef in a plant-based restaurant. He returned to Cuenca with one of his co-workers and they opened their own plant-based restaurant called Café Libre. It’s what I would call gourmet vegan food (except for a couple of items that contain eggs).
Not only is the food delicious, it’s also presented in a way that is sure to draw your phone from your pocket so you can take a picture and share it with your friends on Facebook. It’s that good!
This Cauliflower Chickpea Buddha Bowl recipe is my own creation, made with some of my favorite ingredients and spices. Amelia usually makes our new recipes, but she put me in charge of the Buddha bowls since I love them so much.
We had some cauliflower that needed to be used so that’s where I started. Paul has a chickpea Buddha Bowl on the Café Libre menu and we had a can of chickpeas (garbanzo beans) in the cupboard so that was ingredient number two.
We always have onions, garlic and chili peppers on hand so those were natural choices. I also like to add mushrooms for their chewy texture. Baby bellas are our favorite type and we usually have some of those in the fridge.
Swiss chard is a very nutritious dark leafy green, and recipes like this are a good way to add dark leafy greens to your diet. Kale, spinach or a combination would also be great. You could also skip the swiss chard and pair this with a dark leafy green Hearty Side Salad or a low calorie Spinach Salad.
Most of the time, we sauté with vegetable broth to reduce the calories (1 tablespoon has 120 calories) and also because oil isn’t a whole food. There is also a lot of evidence that oil may be as bad for our health as any other fatty food. Dr. Michael Greger thinks of “oil as the table sugar of the fat kingdom” and Mic the Vegan calls it the Vegan Killer.
From a calorie perspective alone, we think it’s worth avoiding oil if possible. And there’s absolutely no need to sauté with oil when steam frying with vegetable broth (or vegetable bouillon or water or wine) works just as well.
The remaining ingredients give the mixture its flavor and a lot of extra nutritional benefits. Lime is loaded with vitamin C and antioxidants. Apple cider vinegar has been shown to help with weight loss, turmeric has been shown to fight cancer and spices in general are loaded with antioxidants that have been shown to fight aging and all sorts of cancers.
I like a little sweetness to go with my spicy so I added some agave. Normally I would use maple syrup, but we didn’t have any (sniff sniff). You can skip this to reduce the calories and the liquid sugar. You can also skip the salt if that’s a concern (especially if you have high blood pressure or kidney disease), but it helps bring out the other flavors.
This is a great one-pot lunch recipe that you can make ahead of time and eat it cold or heat it up the next day. I made this a two serving recipe, but if you serve it over 3/4 cup of brown rice, you can get 4 servings out of it.
This Cauliflower Chickpea Buddha Bowl recipe is a nutrition powerhouse that’s loaded with healthy sources of protein, carbs and fat. It’ll keep you satisfied and powered until dinner. Enjoy!
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
|2 servings||10 minutes|
This Cauliflower Chickpea Buddha Bowl recipe is a nutrition powerhouse that's loaded with healthy sources of protein, carbs and fat. It'll keep you satisfied and powered until dinner.
- 15 oz chickpeas drained and rinsed (1 can)
- 1/3 medium cauliflower cut into florets
- 5 leafs swiss chard or kale, stem removed, torn into small pieces
- 6 small mushrooms sliced
- 1 small red onion chopped
- 1 medium chili pepper seeded and chopped
- 5 cloves garlic chopped
- 1/2 cup vegetable broth
- 1 small lime
- 1 tbsp apple cider vinegar
- 1 tbsp agave or maple syrup
- 1/2 tsp curry powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp salt or to taste (optional)
- Drain and rinse the chickpeas. Reserve the aquafaba (the chickpea juice) if you need it for another recipe. It's a great egg white replacement.
- Remove the stems and tear the swiss chard apart.
- Add 1/4 cup vegetable broth to a large skillet and bring to simmer over medium heat.
Serving size is 1 1/2 cups. Makes 2 servings.
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