Tandoori Buddha Bowl

Tue, 6 May 2025

A nourishing, colourful bowl of spiced tandoori goodness, perfect for a feel-good meal.

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Ingredients (Serves 2-3)

For the Tandoori Veg/Protein:

· 1 cup paneer or tofu (cubed) or chickpeas (cooked)

· 1/2 cup Greek yogurt (or coconut yogurt for vegan)

· 1 tbsp lemon juice

· 1 tbsp tandoori masala

· 1/2 tsp turmeric

· 1/2 tsp cumin powder

· 1/2 tsp chili powder or paprika

· 1 tsp ginger-garlic paste

· Salt to taste

For the Bowl Base:

· 1 cup cooked brown rice, quinoa, or couscous

· 1/2 cup shredded red cabbage (optional)

· 1/2 cup grated or spiralized carrot

· 1/2 cup baby spinach or mixed greens

· 1/2 cucumber, sliced

· Cherry tomatoes, halved

· 1/4 avocado (optional)

For the Dressing:

· 2 tbsp tahini or natural yogurt

· 1 tbsp lemon juice

· 1/2 tsp maple syrup or honey

· 1/2 tsp cumin powder

· Pinch of salt

· Water to thin

Optional Garnishes:

· Toasted seeds or nuts (sunflower, sesame)

· Fresh coriander

· Lime wedges

· Pickled onions or chutney

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Instructions

1. Marinate your protein or veg: Mix yogurt, spices, lemon juice, and salt into a marinade. Coat the paneer/tofu/chickpeas and marinate for 30 minutes or more.

2. Cook the protein/veg: Grill, bake (180°C for 15–20 mins), or pan-fry until golden and slightly charred.

3. Prepare the bowl: Arrange rice/quinoa in the bottom of the bowl. Neatly layer with veggies.

4. Add the cooked tandoori pieces on top, warm or room temp.

5. Drizzle with dressing and garnish as desired.