Savory Mock Chicken And Masala Oats Bowl Recipe

About this recipe

This Savory Mock Chicken and Masala Oats Bowl is a delightfully hearty and protein-rich lunch option that blends German-inspired spices with vegetarian-friendly ingredients. Featuring tender mock chicken, creamy masala oats, and vibrant vegetables like carrots and chow chow squash, this dish is perfect for anyone seeking a satisfying yet nutritious meal. The Berbere spice blend adds a flavorful punch, while the high fiber content supports digestion. Cooking this dish is a breeze, taking just 35 minutes from start to finish, making it ideal for busy afternoons. Serve it hot for a comforting and energizing lunch that’s sure to please your taste buds and meet your protein goals.

Ingredients

• 280G Sunita Organic Light Tahini, 280G
• - Saffola Classic Masala Oats
• 300 g Trs Flake Rice Thick Pawa 300G
• 4 Pack Fresh Carrots - Pack Of 4
• 75G Greenfields Berbere Spice Blend, 75G
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Dice the mock chicken into bite-sized pieces and set aside.
2. 2. Peel and chop the carrots, chow chow vegetable, garlic, and onion into small cubes.
3. 3. Heat olive oil in a large pan over medium heat and sauté the garlic and onion until fragrant, about 2 minutes.
4. 4. Add the chopped vegetables to the pan and cook for 5 minutes, stirring occasionally.
5. 5. Sprinkle the Berbere spice blend, salt, and black pepper over the vegetables and mix well.
6. 6. Add the mock chicken pieces to the pan and cook for another 4-5 minutes, ensuring they are coated with the spices.
7. 7. Pour 300 ml of water into the pan and bring to a boil.
8. 8. Stir in the masala oats, making sure they are evenly distributed in the mixture.
9. 9. Reduce the heat to low and let the oats cook for 5-7 minutes, stirring frequently to prevent sticking.
10. 10. Once the oats have absorbed the water and created a creamy texture, remove the pan from heat.
11. 11. Taste and adjust seasoning if required, then let the dish rest for a minute.
12. 12. Serve the savory bowl hot, garnished with fresh chopped herbs or a sprinkle of Berbere spice for added flavor.