We are more than half way through December, are you done all your shopping yet? Are your gifts wrapped and ready to go? I don't have too many gifts to buy each year; instead of purchasing I like to make gift baskets full of homemade goodies for my friends and family. I do have a couple people on my shopping list, those gifts are bought but I still need to wrap them. All my homemade gift are wrapped and my baking is done and tucked away in the freezer ready for parties and events.
On the topic of cookies, how many have you eaten so far this month? I can't even keep track anymore, it's not good! Usually my apartment is pretty healthy with no junk food to be found, however this month that rule doesn't apply. I have have cookies, and chocolate and pie in my kitchen, there is even more stuff at my office. I go to yoga four days a week, but I don't think that can counteract the sheer amount of sugar that is coursing through my veins at the moment. Normally I don't crave sugary stuff, but having all these delicious treats around has made it too hard to resist the constant temptation. I am now hitting the point that I am craving sugar, and also super healthy stuff (to counteract all the treats that I have been indulging in). Are you at the point yet? I had a feeling that you might be so I decided that this week's post would be ultra healthy, curried Buddha bowls.
These grain bowls are super healthy. They contain no refined sugar or grains, and are packed full of nutrients and other wonderful stuff like turmeric (which is known for a lot of health benefits). I managed to make these with stuff that I had around the house in a middle of a snow storm, so if your pantry is stocked like mine you should be able to throw these together with no special trips to the grocery store. They also don't take long to make so they work well for a weeknight dinner. As with all Buddha bowls these are extremely versatile and substitutions are easy to make. I chose quinoa for the grain because it's super healthy, but whole wheat couscous would be a good, and cheaper substitution. The chickpeas and faba bean blend could be swapped for all of one type or even white kidney beans. If you don't have frozen spinach, fresh would work great or even kale. I used grape tomatoes, but cherry or normal ones would work just as well. If you don't like tomatoes you could use zucchini or even skip the extra veggies all together. In the dressing lime juice can be switched for lemon juice. The only thing that really isn't flexible is the tahini, it has a specific flavor that really works well here and can't be replicated.
I would love to see your version of Nickels and Noodles recipes, share on our Facebook or Instagram pages to inspire other readers.
Curried Buddha Bowls
1 Cup Quinoa
2 Cups Water
0.5 TSP Turmeric
1 TSP Cumin
1 TSP Curry Powder
1 Can Chickpea Faba Bean Blend, Rinsed and Drained
2 TBSP Tandoori Masala
2 TBSP Canola Oil
1 TBSP Minced Garlic
0.25 Cup Tahini
1 Lime, Juiced
4 TBSP Water
0.5 TSP Turmeric
2 TBSP Canola Oil
0.5 TSP Minced Garlic
1 Package Frozen Spinach, Thawed and Drained
0.5 Pint Grape Tomatoes, Halved
1-2 Avocados, Sliced
To start rinse quinoa well
Combine quinoa, spices and water in a pot
Bring to a boil, then bring down to a simmer, cover and cook to about 10 minutes
While the quinoa is cooking prepare the beans by combining the oil, masala and garlic into a paste.
Coat beans in the paste and then warm on the stove. The mixture will be dry and not saucy.
Next squeeze the excess liquid out of the spinach using a clean lint free tea towel.
Warm the spinach in either the microwave or stove top
For the dressing combine all the ingredients in a bowl and mix well. I like using a hand blender for this.
Assemble by dividing the quinoa into four bowls, top with beans and spinach.
Garnish with tomatoes and avocado, Finally drizzle with sauce.