Buddha Bowl with Mango Salsa #trendsetters

Quinoa Pasta Curry Salad
Garnet Glow Gourmet Teas -Product Review

Buddha bowls are all over Instagram these days.


A Buddha bowl is just a meal sized filling ,fresh and nutritious bowl of food  that you must accept with gratitude. 

In fact all food must be accepted with gratitude. Basically a bowl with lightly flavored grains, beans and vegetables.

So this is a simple bowl also should have a generous helping of raw green vegetables. But I have had enough of greens.(Ask my tummy). So I jazzed up my Buddha bowl with Mango salsa.

Yup Mango salsa. 

Mumbai will convert my indifference to mangoes into a certain affection to them. There are so many varieties of mangoes around in Mumbai and everyone is crazy about mangoes. I’m beginning to want to eat mangoes these days.

So I had to try it out.

For the 

Mango Salsa

You need

1 medium diced Mango (sweet and sour tastes best)

1 small onion diced

1 small tomato diced

1 small green chilli diced

1/2 cup chopped coriander or cilantro

Juice of 1 lemon

Salt and red chilli flakes to taste

Dice the Mango into a large bowl and allow all the juices to fall into the bowl. 

Mix in the onion , tomato , coriander or cilantro, chilli and season. Add the lemon juice and mix well. Chill till your Buddha bowls are ready.

For the quinoa/rice

1 cup quinoa- I used black quinoa…

1/2 tap salt

Wash and place the quinoa in your pressure cooker or rice cooker

Add 2 cups of water and the salt. Close cooker.

Give 2 whistles on high and allow to simmer for 5 minutes.

Turn off the heat and allow the pressure cooker to open on its own.

Fluff up the quinoa like rice with a fork. Remove to a glass bowl.

For the beans. 

I used 1 cup chickpeas that I had soaked the night before.

Pressure cook with 1 black cardamom and 1 tsp salt in 4 cups of water for 20 minutes on low heat.  The black cardamom ensures you don’t have too much gas.

Cool , drain and eat.

Slice or finely chop baby spinach or micro greens or arugula or kale.

I seared 3 sliced button mushrooms and 1 small piece of tofu sliced thinly on my cast iron pan with minimal oil.

To assemble, 1/3 bowl was quinoa,1 /3 boiled chickpeas and the remaining was the Mango salsa. 

I added the sliced mushrooms and tofu and also some orange slices for some more vitamin C.

I’m not going vegan or giving up my cookies…it’s just that I am unable to burn the extra​ calories at the moment….I’m trying to balance my diet.

I used 1/4 tsp oil to sear the mushrooms and tofu, just a spoon of salt and some red chilli flakes. I’m not a dietician,so I can’t calculate the calories, but I do know that these are 4 different plant proteins I’ve clubbed together. Quinoa, chickpeas, mushrooms and tofu.

A whole host of vitamins and essential minerals and a tonne of fibre.

So that’s a neat meal with a lot of promise.

Healthy food is very good and detoxing and tastes fabulous, but I adore the extra zing that butter and Demerara sugar and chocolate add to my life.

Food preferences are all like an extra marital affair and a faithful spouse. You can have only so much of the good thing.

Now you have to realise what’s good. The faithful spouse aka chocolate or a healthy food detoxing fling.

I love the chocolate cake babes…

Make your choices fast…coz life is what you bake of it.










Quinoa Pasta Curry Salad
Garnet Glow Gourmet Teas -Product Review

One comment

  1. […] used quinoa that I cook in the pressure cooker.  I’ve got a post about that too. Click on the link to find […]

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