Ingredients

• Cooked brown rice or quinoa: 1 cup
• Chickpeas (boiled or canned): ½ cup
• Mixed vegetables (carrot, cucumber, bell peppers, tomatoes): 1 cup
• Paneer (cubed and grilled or lightly sautéed): 100g
• Spinach (or any leafy greens): ½ cup
• Fresh coriander leaves (chopped): 2 tbsp
• Pomegranate seeds: 2 tbsp
• Lemon juice: 1 tbsp
• Olive oil or ghee: 1 tsp
• Cumin powder: ½ tsp
• Coriander powder: ½ tsp
• Chaat masala: ¼ tsp
• Salt and pepper: to taste
• Fresh mint leaves (optional for garnish)

Preparation

1. In a bowl, start with a layer of cooked brown rice or quinoa.
2. Toss the chickpeas with olive oil, cumin powder, coriander powder, salt, and pepper. Sauté in a pan for 3-4 minutes to enhance the flavor.
3. Slice the mixed vegetables (carrot, cucumber, bell peppers, and tomatoes) into bite-sized pieces.
4. Lightly sauté the cubed paneer in a pan with a little ghee or oil until golden brown. You can also grill the paneer cubes if preferred.
5. On top of the rice/quinoa, add the sautéed chickpeas, fresh vegetables, spinach, grilled paneer, and a handful of pomegranate seeds.
6. Drizzle lemon juice over the bowl and sprinkle chaat masala and fresh coriander leaves. Add mint leaves for extra freshness.
7. Serve immediately and enjoy a wholesome, flavorful Indian Buddha bowl!
8. Serving Size: Serves 2 people.

Notes

• Feel free to add other seasonal vegetables like roasted sweet potato, zucchini, or cauliflower for variety.
• For a creamy texture, add a spoonful of homemade yogurt or a tahini dressing on top.
• To make this meal more filling, consider adding roasted nuts like almonds or cashews for added crunch.