The summer heat is very strong right now where I live in India, so lighter meals are preferred and favoured. This often means fewer carbs, as they feel heavier at this time of year and just sit in the body. I find myself preparing Buddha bowls very often. While I’ve shared a number of different variations of them, this particular one is especially good for this season.
For my summer Buddha bowl, I have used quinoa as my grain base, adding proteins and vegetables. You can replace any of my choices with those of your own. A good Buddha bowl should feel personalised. Use ingredients that go with your mood of the day, but try and reach out for ones that are readily available and seasonal – both for convenience’s sake, as well as for the health benefits of eating according to Nature’s logic.
As I am getting older, I often feel the need to be more conscious of what I eat. Many recipes on this blog attest to this too, and I know that many of you feel the same way. Eating consciously isn’t about losing weight. You come to realise that beauty does not lie in how thin you are as much as how healthy you are. Eating right so that you stay fit at any size and making sure that your bloodwork is clean are better goals.
I recently watched a performance – the premiere of a show by Jyoti Dogra presented by Prakriti Foundation. It is call “Maas”, which translates to “meat” in Hindi. It is a must-see for all of us today, and the artist reminds us of exactly these musings: that beauty is not about weight and other expectations. Prakriti Foundation is travelling with the show to four cities; hopefully many of you will get to see it and be moved by it too.
Sometimes we need these reminders, even if they are about things we are already aware of. Feeling good about yourself is so important, and I believe that eating well goes a long way in bringing about this feeling. That brings us back to Buddha bowls. Another thing I love about them is that they let you get creative. You can play around with a variety of vegetables, grains and proteins. Don’t forget the use of colour too – one of the secrets to making a Buddha bowl work is to incorporate a few different hues. This one gets that vibrant pop from capsicum. How will you liven your bowl up?
Summer Buddha Bowl
(Yield: Serves 1)
¾ cup cooked chickpeas
1 cup sliced cucumber
½ sliced onion
1 cup cooled quinoa or any other grains
1 boiled egg or tofu / chicken / fish (optional)
½ cup colourful bell peppers
A few lettuce leaves of choice
Dressing
Salt to taste
Juice of 1½ lemons
½ teaspoon chilli powder
2 teaspoons olive oil + 1 teaspoon for chickpeas
In a pan, add 1 teaspoon of olive oil and sauté the cooked chickpeas. Add 2 teaspoons of the dressing. Sauté on a medium to high flame. Set aside.
Clean and cook the quinoa and strain.
Now, assemble all the ingredients in the bowl in any way you prefer or as in the images I’ve shared.
Pour the remaining dressing over the cut vegetables individually and plate, topping with the sliced boiled egg or other protein of your choice.
You can garnish the bowl as you wish.
Serve at room temperature or cold. Enjoy this light, nourishing dish that will replenish your body in this summer heat!
