Zesty Soy Chunk Rice Bowl Recipe

About this recipe

The Zesty Soy Chunk Rice Bowl offers a fresh, vibrant take on lunchtime favorites, blending protein-packed soy chunks with aromatic spices and wholesome rice. Perfect for vegetarians, this dish is a flavor explosion that’s as healthy as it is satisfying. The soy chunks soak up the rich spice mix, while the mixed vegetables add color and nutrients. Serve it over a bed of tender rice for a complete meal that fuels your body with 48g of protein and balanced macros. The cooking process is straightforward, making it a great choice for intermediate chefs looking for a nutritious yet flavorful dish to enjoy. Whether it's for a gym meal prep or a comforting lunch, this recipe hits the spot every time.

Ingredients

• 80 g Soya Chunks
• 1 kg Rice
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• - Ginger Powder
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the soy chunks thoroughly and soak them in hot water for 10 minutes.
2. 2. Cook the rice in 300 ml of water with a pinch of salt until tender and set aside.
3. 3. Heat oil in a pan and sauté finely chopped onion until golden brown.
4. 4. Add chopped tomato and cook until it forms a soft paste-like consistency.
5. 5. Mix in the turmeric powder, ginger powder, and Suhana Dal Makhani Spice Mix, stirring well.
6. 6. Drain the soaked soy chunks and add them to the pan, cooking for 5 minutes to absorb the flavors.
7. 7. Add frozen mixed vegetables and stir for another 3-4 minutes until they soften.
8. 8. Pour 100 ml of water into the pan and simmer for 5 minutes to combine the flavors.
9. 9. Adjust salt to taste and let the mixture simmer until thickened slightly.
10. 10. Serve the soy chunk mixture over a bed of cooked rice, garnished with freshly chopped coriander leaves.