What About a Buddha Bowl?

Have you heard of a "Buddha Bowl"?

You may have seen them recently on restaurant menus. A Buddha bowl is a group of foods served in a bowl, but not mixed, and is typically a vegetarian meal. Buddha bowls usually contain a whole grain - quinoa, amaranth, brown rice - and a plant protein such as black beans, chickpeas or tofu.

They also contain chopped raw vegetables and salad greens. Top with seeds and nuts, and you have a protein-packed healthy meal.

I've tried lots of combinations, and this weekend I paired cooked brown rice with spicy buffalo roasted chickpeas. Slow roasting chickpeas coated with a prepared buffalo sauce produces a crispy, spicy. and addictive snack.

Feel free to experiment with your favorite flavors.

Ingredients:

• 2 tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ cup hot sauce (I used Frank's Red Hot Sauce)

• 2 15-ounce cans chickpeas, drained, rinsed and towel-dried

• 2 cups cooked brown rice (try brown rice in your rice cooker)

• 4 cups chopped butter leaf lettuce

• ½ cup shredded carrots

• ¼ cup thinly sliced red onion

• ¼ cup chopped scallions

• 2 tablespoons sesame seeds

• ¼ cup low-fat Ranch Dressing

Prep Steps:

1. Preheat oven to 425 degrees F. Heat olive oil in a small skillet over medium heat; stir in garlic powder and onion powder and cook about 1 minute. Stir in hot sauce and heat. Place chickpeas to a medium bowl. Pour over the chickpeas and stir until chickpeas are well coated.

2. Pour chickpeas out in a single layer on a baking sheet lined with parchment paper. Bake until the chickpeas are crispy and golden brown, 20-25 minutes. Make sure to shake the baking sheet a few times while the chickpeas are roasting.

3. Divide the rice and lettuce among four deep bowls. Spoon 1/4 of the buffalo chickpeas among the bowls and top each with shredded carrots, red onions, scallions, and sesame seeds.

4. Top with Ranch and serve immediately.