INDIAN BUDDHA BOWL
INGREDIENTS:
lettuce
mix mix greens 1 cup slice onion 5 tomato cherry 3 by6 rice mix brown rice 1/3 cup onion 1 tbl cilantro 2 tsp lemon oil dressing 2 tbl
lazeez gravy 3 tbl chaat to taste heat & top over the brown rice
cilantro over the gravy 1/2 tsp
kebab beet & chickpea kebeb 3 by 2 pico de gallo
diced tomato 8 pc diced onion 5 pc cilantro 2 tsp lemon olive oil 2 tsp protien mix
indian paneer 60 gm
tomato sauce tbl cilantro 2 tsp lemon olive oil 2 tsp
chaat masala 3 dash
indian paneer / indian chicken 60 gm
dips (mix both) yogurt cilantro dressing 50ml
pomegranate 2 tsp garnish pita chips 4 pc
METHOD
Mix the cooked brown rice with onions, cilantro, and lemon oil dressing and place it in the center of the bowl.
For the lettuce mix, mix 1 cup lettuce greens, sliced onions, and the cherry tomato halves. Place this mix at 12 o'clock in the bowl.
Mix the lazeez tomato gravy with chaat masala and heat it on the pan. Pour the gravy over brown rice and drizzle chopped cilantro on top.
Slit the beet kebabs into 2 and place it in the bowl at 2 o'clock position.
For Pico de Gallo, dice the tomatoes and onions, chop cilantro. Mix this with lemon olive oil. Place this mixture at 9 o'clock position along with the pomegranate.
Dice paneer and mix with tomato gravy, chopped cilantro, chaat masala, and lemon olive oil.
Microwave this mixture for 30 seconds and place it in the bowl at 6 o'clock position.
For the tzatziki raita, grate the cucumbers and mix with curd. Place this between the pico de galo and paneer at 7 o'clock position in the bowl.
Place the cilantro yogurt dressing at 11 o'clock between the lettuce mix and pico de galo. Place some pita chips at 5 o'clock position.