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

• 1 Piece Cucumber 1Pc
• - Shan Tandoori Masala
• 100G Heera Black Pepper Powder 100g
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Forest Whole Foods Organic White Quinoa
• 4 Pack Fresh Carrots - Pack Of 4
• 400G Greenfield Himalayan Salt Fine 400G
• 1 Lemon - 1 Each
• 400G Holland & Barrett Vegan Soy Protein Mince
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Peel and chop the carrots and mooli radish into bite-sized pieces.
2. 2. Toss the carrots and radish in 1 tbsp olive oil, 2 tsp tandoori masala, 1/2 tsp salt, and 1/4 tsp black pepper.
3. 3. Air-fry the vegetable mix at 180°C for 15 minutes until golden and tender.
4. 4. Rinse 100 g quinoa, then cook in salted boiling water for 12 minutes until fluffy and drain well.
5. 5. Prepare 100 g 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 1 tsp tandoori masala and the juice of half the lemon.
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 the juice of the other lemon half over the bowl to enhance the flavors before serving.

How to make Tandoori Spiced Veggie And Quinoa Bowl

1. Season the vegetables. Peel and chop the carrots and mooli into bite-sized pieces, then toss them in olive oil, curry spices, salt and black pepper until evenly coated.
2. Air fry the vegetables. Air fry the seasoned carrots and mooli at 180°C for 15 minutes until they are golden and tender.
3. Cook quinoa and soy mince. Cook the quinoa in salted boiling water for 12 minutes until fluffy and drain well. Soak the soy protein mince in hot water for 5 minutes and drain, then mix it with the quinoa, curry blend and lemon juice.
4. Assemble the bowls. Slice the cucumber thinly, then combine the roasted vegetables with the quinoa and soy mince in serving bowls.
5. Top and serve. Top each bowl with the cucumber slices for crunch and freshness, then squeeze extra lemon juice over the bowls to lift the flavours before serving.

Frequently asked questions

How long does Tandoori Spiced Veggie and Quinoa Bowl take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The vegetables air fry while the quinoa simmers.

Is Tandoori Spiced Veggie and Quinoa Bowl vegetarian?

Yes, it is vegetarian. It combines spiced roasted carrot and mooli with quinoa, soy protein mince, lemon juice and fresh cucumber.

Can I use brown rice instead of quinoa in a spiced veggie bowl?

Yes, brown rice works well but takes longer to cook. Start it earlier and season it with the curry blend and lemon in the same way.

How do I make the tandoori veggie bowl spicier?

Add more curry spices or a pinch of chilli powder to the vegetables before roasting. A dash of hot sauce over the finished bowl also works.

Can I meal prep tandoori quinoa bowls?

Yes, keep the quinoa and vegetables in covered containers in the fridge for up to three days. Add the cucumber fresh just before eating.