Curry Bombay Veggie Bowl with Yogurt Sauce - Dr Praeger's Veggie Tracker


Curry Bombay Veggie Bowl with Yogurt Sauce

Servings 2 people
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Dietary Restrictions vegetarian
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Vegetables Per Serving

2.25 Cups

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Spinach, beans, onion, Tomato, Bell Pepper, Main Course



Curry Bowl

  • 1/2 small red onion thinly sliced
  • 1/2 cup chickpeas rinsed and drained
  • 10 heirloom grape tomatoes
  • 1 tbsp olive oil
  • 1 tsp steak seasoning
  • 1/2 tsp curry powder
  • 2 cups spinach
  • 2/3 cups cooked quinoa
  • 1/2 cup yogurt sauce (see below)
  • 1/2 roasted red pepper either jarred, or made at home
  • 2 tbsp paneer cheese (or sub sheep's feta (optional))
  • 2 Dr. Praeger’s Bombay Veggie Burgers

Yogurt Sauce

  • 2/3 cup plain Greek Yogurt
  • 1 small cucumber peeled
  • 1/2 avocado
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp cumin
  • 1 tbsp lime juice


  • If using, cook the Dr. Praeger’s Bombay Veggie Burgers according to package instructions.
  • Preheat oven (or toaster oven) to 450F.
  • On a foil lined baking sheet, arrange chickpeas, onion slices, and tomatoes in a single layer.
  • Bake for 20 minutes, or until golden brown.
  • Meanwhile, make the yogurt sauce. Combine all ingredients into a high speed blender. Pulse for about 20 seconds, until everything is pureed but still has a few chunks.
  • Assemble each of your bowls: 1 cup of spinach, 1/3 cup cooked quinoa, half the roasted veggies and chickpeas in each bowl, 1 veggie burger cut into fourths, a dollop of yogurt sauce, a sprinkle of cheese, and a pinch of curry powder.