Golden Protein Oat Bowl With Spiced Veggies Recipe

About this recipe

The Golden Protein Oat Bowl with Spiced Veggies is a delicious and energizing way to start your morning. This plant-based breakfast combines creamy masala oats with lightly spiced carrots, mooli radish, and refreshing cucumber slices. Rehydrated soy protein mince adds an impressive 37g of protein per serving, making it perfect for muscle recovery after a morning workout or simply to keep you fueled for the day ahead. The dish is seasoned with a blend of Moroccan spices, garlic, and a touch of citrusy lemon for a robust flavor profile. Ready in just 35 minutes, it’s ideal for busy mornings yet feels like a nourishing treat. Serve it warm and enjoy a balanced meal that hits your calorie and macro targets while delighting your taste buds with its comforting textures and bold flavors. Whether you're meal prepping or cooking fresh, this English-inspired bowl is sure to become a breakfast favorite.

Ingredients

• 500 G Quaker Rolled Oats Porridge
• 500G Tribe Cocoa Vegan Protein Powder
• 640G Birds Eye Country Mixed Vegetables
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Piece Cucumber 1Pc
• 50G Black Garlic Cloves, 50G
• - Biona Capers In Olive Oil
• - Badshah Thandai Mix Masala
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 400G Holland & Barrett Vegan Soy Protein Mince
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Peel and finely chop the carrots, mooli radish, cucumber, and garlic cloves to prepare the vegetables.
2. 2. Heat olive oil in a pan over medium heat and sauté the garlic until fragrant, about 2 minutes.
3. 3. Add the chopped carrots and mooli radish to the pan and cook for 5 minutes, stirring occasionally.
4. 4. Sprinkle the Moroccan spice mix, salt, and black pepper over the vegetables, stirring well to coat them evenly.
5. 5. Add the water to the pan, followed by the Saffola Classic Masala Oats, and stir to combine.
6. 6. Reduce the heat to low and let the oats simmer for 5 minutes, stirring frequently to prevent sticking.
7. 7. While the oats cook, rehydrate the Vegan Soy Protein Mince in warm water for 3 minutes, then drain well.
8. 8. Add the soy protein mince to the pan and stir thoroughly to integrate it with the oats and vegetables.
9. 9. Cook for another 3-5 minutes until the oats are creamy and the protein mince is heated through.
10. 10. Squeeze fresh lemon juice over the oat bowl and mix gently before serving.
11. 11. Garnish with thinly sliced cucumber for a refreshing crunch and serve warm.