Spicy Tandoori Veggie Oats Bowl Recipe

About this recipe

The Spicy Tandoori Veggie Oats Bowl is a wholesome and flavorful breakfast option that combines the warmth of tandoori spices with the goodness of nutrient-rich vegetables and oats. This dish is designed to offer a balanced burst of energy, perfect for an active lifestyle, while keeping the spice level at a pleasant medium. Packed with fiber, vitamins, and a tantalizing aroma, this hearty bowl is ideal for a family breakfast. The creamy yogurt, roasted veggies, and oats come together in a symphony of flavors, making it an irresistible start to your day.

Ingredients

• 100 g Oats Jumbo
• 200 g Dahi
• 2 pcs Zucchini
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• - Tandoori Seasoning 50g
• 250 ml Olive Oil
• 50 g Black Pepper Powder
• 100 g Lemon
• 500 g Capsicum Green
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat a pan on medium flame and dry roast the rolled oats for 2-3 minutes until they release a nutty aroma. Set aside.
2. 2. In the same pan, heat olive oil and add cumin seeds. Once they splutter, add diced bell pepper, zucchini, and green peas. Sauté for 4-5 minutes until slightly tender.
3. 3. Add the chopped tomato, tandoori masala, red chili powder, turmeric powder, salt, and black pepper to the pan. Mix well and cook for another 2-3 minutes, allowing the spices to coat the vegetables evenly.
4. 4. In a pot, boil 2 cups of water and stir in the roasted oats. Cook on medium-low heat for 5-7 minutes until the oats are soft and creamy.
5. 5. Once the oats are cooked, mix in the cooked vegetables and half of the chopped fresh coriander. Stir well to combine.
6. 6. Divide the oats mixture into serving bowls. Top each bowl with a dollop of plain yogurt, sprinkle with the remaining coriander, and garnish with a lemon wedge on the side.
7. 7. Serve warm and enjoy your Spicy Tandoori Veggie Oats Bowl as a nutritious and flavorful breakfast.