Originally written by Matthew Kadey, M.S., R.D., in Runner's World magazine of May 2015, this recipe features Basmati rice, most often used in Indian recipes, "contains a powerful bundle of fiber, vitamins, minerals and antioxidants that may protect from diabetes." (1)
Cook Your Rice:
1 cup brown basmati rice (3 cups cooked) For extra flavor, cook your rice in vegetable or chicken stock instead of water
Cook Your Toppings:
1 15 ounce can of chickpeas (aka Garbanzo beans), drained and rinsed
4 cups baby spinach
1 pint cherry tomatoes, halved
2 scallions (aka green onions), thinly sliced
Make That Sauce:
1 cup plain Greek yogurt*
1 1/2 teaspoons garam masala (can also use a curry powder blend in a pinch)
1 teaspoon lime zest
1/4 teaspoon cayenne or chili powder**
chopped toasted almonds
*use coconut milk or vegan mayonnaise for vegan or paleo substitute. The coconut milk makes a thinner sauce but it works for any of my Indian curry dishes
**cayenne powder is really spicy to me. Just one little tiny sprinkle makes your entire dish ON FIRE. Use wisely. If you're not sure if you can handle the heat, go with chili powder, which offers the flavor of spice without the flames.
Cook your rice according to package directions and set aside.
In a skillet, sauté scallions and cherry tomatoes in a little olive oil or coconut oil on low-medium heat. Once the scallions and tomatoes have slightly softened, add the chickpeas to warm them through. Remove from heat, and add the spinach. The heat from the pan will start to wilt the spinach. Construct your rice bowl and enjoy! Serves approximately 4.
For nutrition information for this rice bowl and other recipes in this original article visit here.
1. Kadey, Matthew. "Beyond White Rice." Runner's World May. 2015: 50-51. Print.