Discover the vibrant flavors and nourishing goodness of the Forbidden Rice Buddha Bowl! This delightful dish not only tantalizes your taste buds but also packs a powerful nutritional punch. With its striking black rice, creamy avocado, and protein-rich chickpeas, this bowl is perfect for anyone looking to elevate their meal game. Ready to embark on a culinary adventure that’s as beautiful as it is delicious? Dive into our easy-to-follow recipe and unlock the secrets of this Asian-inspired masterpiece that will leave you craving more!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 cup forbidden rice
- 1 cup water
- 1 cup chickpeas, cooked
- 1 cup spinach
- 1/2 avocado, sliced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by rinsing the forbidden rice under cold water in a fine mesh strainer to remove any excess starch. This helps to achieve a fluffier texture once cooked.
- In a medium-sized pot, combine 1 cup of rinsed forbidden rice with 1 cup of water. Add a pinch of salt for flavor. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot with a lid. Allow the rice to simmer for about 30 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, prepare the chickpeas if they are not already cooked. If using canned chickpeas, drain and rinse them under cold water.
- In a skillet over medium heat, add the cooked chickpeas. Season with salt and pepper to taste, and sauté for about 5-7 minutes until they are heated through and slightly crispy. You can add a splash of water if needed to prevent sticking.
- Next, wash the spinach thoroughly and add it to the skillet with the chickpeas. Sauté for an additional 2-3 minutes until the spinach is wilted and tender.
- While the chickpeas and spinach are cooking, prepare the tahini dressing. In a small bowl, combine 2 tablespoons of tahini, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Mix well until smooth. If the dressing is too thick, you can add a little water to reach your desired consistency.
- Once the forbidden rice is ready, fluff it with a fork and divide it evenly between two bowls as the base of your Buddha bowl.
- Top each bowl of rice with the sautéed chickpeas and spinach mixture.
- Next, add the sliced avocado on top of the bowls for a creamy texture.
- Drizzle the tahini dressing generously over the bowls.
- Finally, taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately and enjoy your Forbidden Rice Buddha Bowl!
Tips
- Rinse the Rice: Don’t skip rinsing the forbidden rice! This simple step removes excess starch and ensures a fluffy texture once cooked.
- Perfect Cooking Ratio: Stick to the 1:1 ratio of rice to water for optimal results. If you prefer a softer rice, you can add a bit more water.
- Crispy Chickpeas: For extra crunch, consider roasting the chickpeas in the oven instead of sautéing them. Toss them with olive oil and your favorite spices before baking at 400°F (200°C) for about 20 minutes.
- Customize Your Greens: Feel free to swap out spinach for other greens like kale or Swiss chard, depending on your preference or what you have on hand.
- Tahini Alternatives: If tahini isn’t available, you can create a similar dressing using peanut butter or almond butter for a unique twist.
- Meal Prep: This Buddha bowl is perfect for meal prep! Make a larger batch and store components separately in the fridge for quick and easy lunches throughout the week.
- Garnish for Flavor: Top your bowl with sesame seeds, chopped herbs, or a sprinkle of chili flakes for added flavor and visual appeal.Enjoy your cooking adventure and savor every bite of this nourishing dish!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 15g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
