Buddha Bowl Lunch Platters

Mexican-style Salad Bowl

• Boiled Rajma - 1 cup
• Paneer - 200g

Saute in oil, add salt and peri-peri.

• Bell peppers (chopped) - 1 cup
• Boiled corn - 1 cup

Saute in 1/2 tsp butter for 3-4 minutes. Add salt and pepper.

• Guacamole (if avocados are available)

Dressing:

• 2 tomatoes - roasted, peeled and chopped
• 1 onion - chopped finely
• lemon, chilli flakes, salt, pepper
• ketchup 2 tbsp (optional)
• Greek yogurt (4 tbsp)
• Chopped coriander

Assemble by layering everything together. Add Nachos for crunch (optional).

White chickpeas/Kaala Chanaa Bowl

I usually make it for a quick lunch. Soak chickpeas overnight, and pressure cook it for 30 minutes in morning. Add salt and bay leaves before pressure cooking. Also, for these, I always throw the water used for soaking and use fresh water for cooking.

For assembling:

• Chickpeas sprinkled with chat masala
• Boiled rice (optional)
• Greek yoghurt
• Salad - usually tomatoes, cucumber, onion with lemon squeezed on top

Veggie Rice Bowl with Pickles and Tikki

To make veggie rice, sauté 1/2 tbsp of oil in a pan, saute the garlic with veggies (broccoli, corn, peppers), chilli flakes and salt to taste. Add cooked rice and mix well.

While serving, add a tikki and beetroot and onion pickles. Optional - yoghurt dip