Tangy Veggie Tikka Breakfast Bowl Recipe

About this recipe

The Tangy Veggie Tikka Breakfast Bowl is a flavorful and wholesome start to your day, bringing together the vibrant spices of India with a medley of fresh vegetables and protein-packed paneer. This dish combines marinated and roasted paneer tikka with sautéed peppers, onions, and tomatoes, all served atop a bed of fluffy quinoa. The tangy, spiced yogurt dressing ties everything together, making it a balanced, satisfying meal that’s high in protein, rich in fiber, and bursting with bold, zesty flavors. Perfect for an energizing breakfast for the whole family.

Ingredients

• 200 g Paneer
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 100 g Quinoa
• 500 g Capsicum Green
• 500 g Onion
• 250 ml Olive Oil
• 100 g Coriander Leaves
• 1 kg Bell Peppers
• 500 g Tomato - Hybrid
• - Coriander Powder
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix yogurt, turmeric powder, cumin powder, coriander powder, red chili powder, garam masala, lemon juice, ginger-garlic paste, and a pinch of salt to make the marinade.
2. 2. Add the paneer cubes to the marinade, ensuring they are well coated. Let it rest for 15-20 minutes to absorb the flavors.
3. 3. Heat 1/2 tbsp of olive oil in a non-stick pan over medium heat. Add the marinated paneer cubes and cook until golden and slightly charred on all sides, about 5-7 minutes. Remove and set aside.
4. 4. In the same pan, add the remaining olive oil and sauté the diced onion, red bell pepper, green bell pepper, and tomato until soft but still slightly crisp, about 5 minutes. Season with a pinch of salt.
5. 5. Assemble the breakfast bowl by placing a layer of cooked quinoa at the base. Top with the sautéed vegetables and the roasted paneer tikka.
6. 6. Garnish with fresh coriander and serve warm. Optionally, drizzle with additional yogurt for extra creaminess.