Tandoori Spiced Veggie And Quinoa Bowl Recipe

Indian cuisine · 258 calories

Tandoori Spiced Veggie and Quinoa Bowl recipe

About this recipe

This Tandoori Spiced Veggie & Quinoa Bowl is a delightful fusion of Indian flavors and wholesome ingredients, perfect for a protein-packed and satisfying vegetarian dinner. Featuring air-fried carrots and mooli radish seasoned with a rich curry blend, this dish is complemented by fluffy quinoa and soy protein mince for a balanced meal. Fresh cucumber slices add a crisp touch, and a squeeze of lemon ties the flavors together beautifully. With 470 calories and 18g of protein, this bowl is ideal for those seeking a nutritious yet delicious dinner option. The cooking process is straightforward and quick, making it perfect for busy evenings. Serve this bowl as a hearty meal to enjoy the comforting warmth of spices and the freshness of vegetables, all in one vibrant dish.

Ingredients

  • 4 Pack Fresh Carrots - Pack Of 4
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 1 Piece Cucumber 1Pc
  • 300G Pure Sweet Potato Starch, 300G
  • 400G Holland & Barrett Vegan Soy Protein Mince
  • 375G Laziza Complete Haleem Spices, Pulses & Grains Mix 375G
  • - Biona Capers In Olive Oil
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • 1 Lemon - 1 Each
  • - Forest Whole Foods Organic White Quinoa
  • 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
  • 65G Natoora Root Ginger
  • - Sunita Lemon Juice Organic
  • 50G The Garlic Farm Black Garlic Cloves

Instructions

  1. 1. Peel and chop the carrots and mooli radish into bite-sized pieces.
  2. 2. Toss the carrots and radish in olive oil, curry spices, salt, and black pepper.
  3. 3. Air-fry the vegetable mix at 180°C for 15 minutes until golden and tender.
  4. 4. Cook the quinoa in salted boiling water for 12 minutes until fluffy and drain well.
  5. 5. Prepare the soy protein mince by soaking it in hot water for 5 minutes and draining.
  6. 6. Mix the cooked quinoa with the soy mince, seasoning with curry blend and lemon juice.
  7. 7. Slice the cucumber thinly and keep it fresh as a garnish for the bowl.
  8. 8. Combine the roasted vegetables with the quinoa and soy protein in serving bowls.
  9. 9. Top each bowl with cucumber slices for added crunch and freshness.
  10. 10. Squeeze additional lemon juice over the bowl to enhance the flavors before serving.