Punjabi / North Indian IndianLunchVegetarian

Tandoori Chickpea Buddha Bowl

Name: Tandoori Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian (Punjabi / North Indian)
Ingredients: 1 can (400g) canned chickpeas; 2 tbsp tandoori spice blend; 0.25 cup Greek yogurt; 2 cups fresh spinach; 0.5 whole cucumber; 1 cup cherry tomatoes; 0.25 whole red onion; 0.5 whole lime; 1 tbsp olive oil; 0.75 cup quinoa (cooked); 0.25 cup fresh cilantro

Authentic punjabi / north indian indian lunch you can cook at home in about 25 minutes. 11 simple ingredients, step-by-step.

Total time

25 min

Serves

Per serving

190 kcal

Difficulty

Medium

Ingredients (2 servings)

1 can (400g)canned chickpeas
2 tbsptandoori spice blend
0.25 cupGreek yogurt
2 cupsfresh spinach
0.5 wholecucumber
1 cupcherry tomatoes
0.25 wholered onion
0.5 wholelime
1 tbspolive oil
0.75 cupquinoa (cooked)
0.25 cupfresh cilantro

Instructions

1
Drain and pat dry chickpeas. Toss with tandoori spice blend and 1 tbsp olive oil in a bowl.
2
Heat a skillet over medium-high heat. Roast spiced chickpeas for 8-10 minutes, stirring occasionally until crispy and charred.
3
While chickpeas roast, divide cooked quinoa between two bowls as the base.
4
Arrange fresh spinach, diced cucumber, halved cherry tomatoes, and thinly sliced red onion around each bowl.
5
Top with roasted tandoori chickpeas and a dollop of Greek yogurt seasoned with lime juice.
6
Garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Nutrition per serving

190

kcal · Calories

g · Protein

g · Carbs

g · Fat

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