How to make Mexican Buddha Bowl in Indian style

Buddha Bowl belongs to the Mexican cuisine and is served with a variety of different items added to the bowl in small portions. It is usually a mix of protein, carbs and other such nutrients. A typical Buddha Bowl contains veggies, quinoa, beans and a dressing. Preparing Mexican-style Buddha Bowl in India might be a bit tricky because of the dearth of ingredients. If you wish to enjoy the scrumptious flavours of Buddha Bowl in Indian-style, then here is a super easy recipe that will help you. Just grab some common kitchen ingredients and prepare a Buddha Bowl for yourself. Happy Cooking! (image credits- istock)

Take the whole corn and roast it on direct flame over a gas stove. Roast till brown-black patches appear all over the corn. Now cut the corn from the cob. If you don’t want to roast it, just boil the corn and pinch out the corn pieces. Collect the corn in a bowl, add a pinch of salt along with 1 tsp lemon juice and a pinch of red chilli powder. Mix well to coat the corn and set it aside for later usage.

Cut the paneer into small cubes. Now heat 1 tbsp oil in a pan, add ¼ tsp red chilli powder, ¼ tsp turmeric, ¼ tsp dried mango powder and ¼ tsp chaat masala. Add the paneer cubes and saute them in the masala. Cook until a bit crisp from the outside. Take out the paneer cubes in a bowl and set them aside.

Wash ¼ cup quinoa properly and soak it in warm water for 30 minutes. Now drain the water, add the soaked quinoa to a pot along with 2 cups of water. Cook the quinoa until all the water has been absorbed and the quinoa has fluffed up well.

Soak about 1-4 cup chickpeas overnight. The next morning boil the chickpeas by adding sufficient water in a pressure cooker. Now drain all the water and collect the boiled chickpeas in a bowl. Heat 1 tbsp oil in a pan, add ¼ tsp red chilli powder, ¼ tsp chana masala, ¼ tsp coriander powder, ¼ tsp garam masala and a pinch of salt. Add the boiled chickpeas and coat them well in the masala. Cook for about 5 minutes and collect the chickpeas in a bowl.

Take ½ cup hung curd in a bowl. Add ½ finely chopped onion, 2 minced garlic cloves, ¼ tsp dried mint powder, ¼ tsp paprika powder, ¼ tsp cumin powder, ¼ tsp red chilli flakes, ¼ tsp chaat masala and salt as per taste. Mix well to prepare a dip.

Now take a serving bowl. Add quinoa to it. Layer it up with roasted paneer pieces. Spread half of the hung curd dip roughly over the paneer cubes. Now, in 1/4th part of the bowl, add the masala chickpeas. In 1/4th part of the bowl add roasted corn. In 1/4th part of the bowl add some sliced cucumber pieces and finally, in the remaining portion add halved cherry tomatoes. Garnish the bowl using leftover hung curd dip. Your lip-smacking Indian-style Buddha Bowl is ready to be served.