Desi Buddha Bowl - How To Make Indian Buddha Bowl - Vegan And Simple

Enjoy an easy, nutritious balanced meal that is a perfect mix of grains, green veggies, fruits and proteins which will add a healthy mark to your routines with Desi Buddha Bowl.

Ingredients

Spinach leaves 1/2 Cup (8 tbs)
Assorted salad greens 1/2 Cup (8 tbs)
Sliced red cabbage 1/2 Cup (8 tbs)
Mint leaves 1/2 Cup (8 tbs)
Lettuce leaves 34 Gram
Dalia 1 Cup (16 tbs) (cooked)
Sprouts 1/3 Cup (5.33 tbs) , soaked
Mix vegetables 1 Cup (16 tbs) , blanched (carrot, cauliflower)
Paneer 100 Gram
Lemon juice 2 Tablespoon
Mustard oil 6 Tablespoon
Papaya 1
Black olives 50 Gram
Extra virgin olive oil 1 Tablespoon
Crushed black pepper 1 Teaspoon
Salt To Taste
Chilli garlic paste 1 Tablespoon
Ginger paste 1 Tablespoon
Garam masala 1 Tablespoon
Cumin powder 1 Tablespoon
Cubed bell pepper 1/2 Cup (8 tbs)
Onion cubes 1/2 Cup (8 tbs)

Directions

MAKING:

For Paneer Tikka:

1.In a bowl, add red chilli-garlic paste, ginger paste, garam masala, cumin powder (jeera powder),lemon juice, salt and mix well.

2.Now add cubed paneer to the mixture with little bit of mustard oil and mix well.

3.Penetrate long toothpick in the paneer(marinated), with cubed bell peppers and onion in an orderly manner.

4.Grill these paneer sticks from both the sides on the pan applying a little of mustard oil.

For Buddha Bowl:

5.In a bowl, add lemon juice, crushed black pepper, extra virgin olive oil, salt and mix well. Add assorted salad leaves, spinach leaves to this salad mix prepared.

6.In big bowl, add assorted salad leaves prepared with the salad mix, spinach leaves, lettuce, red cabbage, blanched cauliflower and carrots, cooked Dalia, soaked sprouts, black olives and papaya.

7.Now add paneer tikka stick to the bowl prepared.

SERVING:

8.Serve this bowl with the garnish of mint and coriander leaves.

NOTE: You can use any salad leaves as per your availability.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3