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
Vegetables Per Serving
2.25 Cups
Tags
Spinach, beans, onion, Tomato, Bell Pepper, Main Course
vegetarian
Ingredients
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
Instructions
- 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.