Rice bowls and Buddha bowls are widely popular right now, and it’s no wonder why – they are usually loaded with delicious ingredients and really hit the spot when you’re hungry.
Be sure to make extra if you want leftovers for lunches the next day!
Start with a cuisine you’re craving and create your toppings around that. For example, this bowl was Indian inspired so we used lentils (think daal) and spices such as cumin and turmeric. If you were going with an Asian flare, you could use soy, garlic, ginger, and green onions. Mediterranean could look like olives, oregano, dill, honey, lemon, and feta. You get the drift!
Indian Inspired Rice Bowl; garlicky lemon green beans, quick lentil daal, saucey black beans, shredded raw carrots, cilantro & lemon wedges
*If you like heat, you can add a pinch of cayenne or fresh red chilies. I did not include it because of my little ones.
makes about 4 servings
garlicky lemon green beans
- ~500g green beans
- 1 large garlic clove
- juice from 1/2 lemon
- a pinch of salt
- 1 tbsp cooking oil (I use grape seed oil)
- Wash and clean green beans. Roughly slice them on a diagonal angle.
- Finely chop garlic.
- In a pan over medium heat, add oil and garlic. Once it is fragrant, add chopped beans and sauté, about 2-3 minutes, just until tender but still has a bite (not soggy).
- Remove from heat and sprinkle with salt and toss with lemon juice.
quick lentil daal
- 1 1/2 cup dry red lentils
- 1 tsp turmeric
- 1/2 tsp coriander
- a pinch of salt
- Rinse lentils.
- Put lentils in a pot and fill with just enough water that it covers the lentils by 1″. Put the lid on.
- Bring lentils to a boil then reduce heat to low, cooking until semi-tender (about 3-5 min).
- Add spices and salt, stir well then put the lid back on and simmer another 3 minutes. If it seems too watery, you can simmer with the lid off for a little longer – just keep an eye on it so the bottom doesn’t burn.
saucey black beans
- ~1 1/2 cup cooked black beans
- 1 large tomato
- 1 small onion (either red or yellow is fine)
- 1/2 tsp cumin
- 1 tbsp finely chopped fresh ginger
- 1 tbsp cooking oil (I use grape-seed oil)
- Dice the onion. Roughly chop the tomato (keeping the juicy seeds).
- In a large non-stick pan, heat oil on medium – high.
- Add ginger, onion, and cumin. Sauté until fragrant.
- Add black beans and tomato and cook until everything comes together, about 3-5 minutes.
- Cook up your favourite rice (we used a mix of short and long grain white rice, and red rice). Follow instructions on the rice package, but in general it’s 1:1 for rice to water ratio. In a covered pot, bring it to boil then turn down to simmer until water is all absorbed.
shredded carrots: wash and peel 2 carrots, then use a grater to shred them.
cilantro & lemon wedges: for final garnish
How to serve:
Place every item in a different bowl or serving dish. Place rice at the bottom of your bowl and top it with desired toppings, mix it all up and enjoy! Or, if you like things separate (like my kids sometimes do) – enjoy each one separately. ENJOY!