Tandoori Spiced Egg Protein Bowl Recipe

About this recipe

This Tandoori Spiced Egg Protein Bowl is a wholesome and satisfying breakfast packed with the bold and aromatic flavors of Indian cuisine. It features perfectly boiled eggs coated in a mild tandoori spice mix, served over a bed of warm, spiced quinoa, and topped with fresh vegetables and a cooling yogurt drizzle. Designed for fitness enthusiasts, this protein-rich dish balances macros and provides a moderate spice level, making it ideal for body maintenance and active mornings.

Ingredients

• 6 pcs White Eggs
• 100 g Quinoa
• 500 g Onion
• 250 g Cucumber
• 200 g Dahi
• - Tandoori Seasoning 50g
• 100G Oleo
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 100 g Lemon
• 52 g Paprika Powder
• 500 g Tomato - Hybrid
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the quinoa thoroughly and cook it with 1 cup of water until tender, about 15 minutes. Fluff with a fork and set aside.
2. 2. Boil the eggs in a pot of water for 8-10 minutes until hard-boiled. Once cooked, peel the eggs and set them aside.
3. 3. Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and fry until aromatic, then add the chopped onion and sauté until golden brown.
4. 4. Stir in the tandoori masala, paprika, turmeric, and salt. Add the boiled eggs and toss them in the spice mixture until evenly coated. Cook for 2-3 minutes, then remove from heat.
5. 5. Assemble the bowl by placing the cooked quinoa at the base. Arrange the spiced eggs, diced tomato, and cucumber slices on top.
6. 6. Drizzle the yogurt over the bowl, sprinkle with black pepper, fresh cilantro, and a squeeze of lemon juice. Serve warm and enjoy.