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Harissa Chicken Buddha Bowl

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Time45 Min
DifficultyDifficult
Serves1

The ultimate harissa chicken buddha bowl recipe is a staple meal recipe that every cookbook must contain. This flavourful and zeitgeist dish is one of the most versatile dishes that can be prepared with a wide range of ingredients. The harissa chicken buddha bowl ingredients range from fresh pantry produce to tender chicken pieces, everything that is easily available in our supermarkets. If you’re ... wondering how to make a harissa chicken buddha bowl, you’ve come to the right place. It is as easy as stacking cooked ingredients over each other and digging into the bowl. The buddha bowl is a great way to incorporate healthy greens, delicious protein-packed chicken along with easily digestible quinoa, brown rice, etc. The harissa buddha bowl “restaurant-style” can be easily achieved by tweaking your recipe. The addition of sensational and flavourful condiments such as Harissa can completely change the game in a great way. The harissa sauce in the buddha bowl is one of the most dominant flavours of the dish. You can regulate the spice content as per your preferences. Serve the Buddha bowl as a main meal during dinner or as lunch. This one-pot meal is an excellent option for family luncheons at picnics or even a Saturday night dinner with friends. It is a hassle-free recipe which is made in just 30-40 minutes. The buddha bowls are originally a part of the Buddhist philosophy that imparts the lessons of balance in life. The bowl signifies a balance of nutrition, taste, and appetite in one's life.

Nutrition Info. (per serving)

ProteinFatCarbsFibre499 Cal499 Cal499 Cal499 Cal
  • 42gProtein
  • 15gFat
  • 46gCarbs
  • 18gFibre

Ingredients

Dry Grocery

Salt

Salt

2.25 teaspoons

Tahina Paste

Tahina Paste

1 teaspoon

Oregano Herbs

Oregano Herbs

0.75 teaspoons

Black Pitted Olives

Black Pitted Olives

2.5 slices

Cous Cous

Cous Cous

1.5 tablespoons

Aromat Powder

Aromat Powder

1 pinch

Refined Oil

Refined Oil

3 teaspoons

Turmeric Powder

Turmeric Powder

1 pinch

Paprika Powder

Paprika Powder

0.5 teaspoons

Coriander Powder

Coriander Powder

0.5 teaspoons

Fennel Seeds

Fennel Seeds

1 pinch

Cumin

Cumin

1 pinch

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

0.5 unit

Ajwain Seeds

Ajwain Seeds

1 pinch

Jalapeno Slice

Jalapeno Slice

1 slice

Kashmiri Rajma

Kashmiri Rajma

1.25 tablespoons

Fruits & Vegetables

Lime Zest

Lime Zest

1 pinch

Onion

Onion

0.5 cups

Celery

Celery

0.25 unit

Carrot-regular

Carrot-regular

1.25 units

Leeks

Leeks

0.25 unit

Thyme

Thyme

0.5 teaspoons

Capsicum Green-regular

Capsicum Green-regular

0.25 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

0.25 unit

Zucchini Yellow

Zucchini Yellow

1 small piece

Zucchini Green

Zucchini Green

1 small piece

Haricot Bean

Haricot Bean

11 units

Parsley

Parsley

6 leafs

Mint W/o Roots

Mint W/o Roots

4 leafs

Tomato

Tomato

0.25 cups

Dairy

Curd

Curd

1.5 tablespoons

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Raw Whole Bengal Gram

Raw Whole Bengal Gram

1 tablespoon

Water

Water

1.75 glasses

Olive Oil

Olive Oil

0.5 teaspoons

Garlic

Garlic

2.5 pieces

Jeera Powder

Jeera Powder

0.75 teaspoons

Lemon Juice

Lemon Juice

1 teaspoon

Pepper

Pepper

1.25 teaspoons

Coriander Leaves

Coriander Leaves

4 leafs

Directions
1
In a bowl, add Chickpeas & Water. Soak overnight.
2
In a mixer, add soaked Chickpea, Salt, Olive Oil, Garlic, Oregano, Cumin Powder, Tahini, Lemon Juice & Water.
3
Blend well to make a smooth paste.
4
Add chopped Olives.
5
In a pan, add Cous Cous, Salt, crushed Black Pepper, Aromat & Lemon Zest.
6
For Mirepoix- In a pan, heat Oil, chopped Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Garlic, fresh Thyme and saute till soft.
7
Add Mirepoix to the Cous Cous.
8
Add boiling Water to the pan & cover for 5-10 mins.
9
Fluff the Cous Cous with fork.
10
For Roasted Veggies- In a pan, add Oil, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Green Zucchini & Yellow Zucchini. Cook for 2-3 mins.
11
Add blanched Haricot Beans, Salt, crushed Black Peppercorn & Thyme. Cook for 2-3 mins.
12
In a bowl, Add Cous Cous, Roasted Veggies, chopped Parsley, chopped Mint, Salt, crushed Black Peppercorn & Lemon Juice.
13
In a bowl, add Curd, Salt, crushed Black Peppercorn, chopped Parsley,chopped Mint, Tahini. Mix well.
14
Spice mix: In a blender, add Turmeric Powder, Paprika, Coriander Powder, Fennel Seeds, Cumin Seeds.
15
Grind to a fine powder.
16
In a pan, add Oil, blanched Carrot, Spice Mix & Salt. Saute for 3-5 mins.
17
In a pan, add dry Red Chilli, Salt & Water. Boil for 5-10 mins.
18
In a mixer, add boiled Chilli, Garlic, Coriander Powder, Ajwain Powder, Cumin Powder, Oregano, Oil & Water.
19
Blend to a fine paste.
20
In a bowl, add Chicken Strips, Harissa Paste, Salt.
21
In a pan, add Oil, Chicken Strips & cook it.
22
Garnish with chopped Parsley.
23
In a pan, add oil, chopped garlic & chopped onion, chopped tomatoes, chopped jalapenos & chopped coriander. Cook for 3-4 mins.
24
Add Paprika, Cumin Powder, Oregano, Salt & crushed Black Peppercorn. Cook for 1-2 mins.
25
Add boiled Kashmiri Beans. Add Water & cook till partially mashed.
26
Serve hot.

Success!

We hope you had fun making it! Enjoy the meal.

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