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.
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.