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Active time
15 minutes
Total time
55 minutes
6 servings
Serving Size
1/6 recipe

1 cup brown rice, uncooked

2 large cucumbers, diced (about 3 cups)

3 medium tomatoes, diced (about 3 cups)

6 red radishes, thinly sliced

1 small red onion, thinly sliced (about ¼ cup)

6 tablespoons cilantro, chopped

1 batch prepared Chana Masala (Spicy Tangy Chickpeas)

1 batch prepared Roasted Curried Cauliflower

¾ cup plain low-fat yogurt

  1. First prepare the rice by combining rice and 2 ½ cups water in a 2-quart saucepan. Bring the water to a boil, then reduce the heat to a simmer and simmer, covered, for 35 to 40 minutes. All water should be absorbed. Check if rice is fully cooked, by placing 1 or 2 grains of rice on the counter- top and gently pressing with your finger. If the rice is not done, you will feel the grain under your finger. Once the rice is fully cooked, remove from the heat and cover with a lid until ready to serve.
  2. To prepare the cucumber tomato salad, combine the cucumbers, tomatoes, radishes, red onion, and cilantro in a large mixing bowl and toss to combine.
  3. To assemble the bowl, scoop ½ cup cooked Chana Masala, ½ cup cooked brown rice, and ½ cup Roasted Curried Cauliflower into each bowl. Top with ½ cup of the tomato cucumber salad and 2 tablespoons plain yogurt. Feel free to garnish the bowl with any additional herbs or vegetables before serving.

An Oldways recipe, courtesy of Madhu Gadia


Calories: 440
Total Fat: 13g
Saturated Fat: 1.5g
Sodium: 580mg
Carbohydrate: 67g
Fiber: 12g
Total Sugar: 11g (Added Sugar: 0g)
Protein: 16g

Yield: 6 servings

Serving Size: 1/6 recipe

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