Paneer Rice Bowl

Some meals aren’t just about the food—they’re about the feeling of assembly. This bowl is a personal favorite because it hits that perfect “formula” of being crunchy, creamy, and fresh all at once. The warmth of the peri-peri roasted paneer against the cool, creamy cucumber salad and the “superpunch” of fresh greens makes it a meal I never get tired of. It’s a simple, elevated dish that feels complete without being complicated, making it my go-to when I need a lunch that fuels a busy day without feeling heavy.

Beyond the flavor, this plate is a nutritional powerhouse that keeps me satisfied for hours. By using low-fat paneer and Greek yogurt, this meal packs roughly 25g of protein and plenty of fiber for only 365 calories. The real secret is the addition of 80 Acres Farms Microgreens, which can contain up to 40 times more vitamins and antioxidants than mature greens. Pesticide-free, ready to eat, and grown sustainably… they are the easiest way to add a massive nutritional boost to your plate every single time.

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Paneer Rice Bowl

Course High Protein Meal recipes

Cuisine Indian

Keyword high protein, Microgreens, paneer, rice bowl, vegetarian meal prep

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2

Ingredients

• For the Vegetable Rice:
• 200 g cooked Basmati rice
• 1 tsp oil
• 2 cloves garlic minced
• 1 green chili sliced
• 1/2 tsp cumin seeds
• 1/4 cup each: chopped carrots, green beans, and corn
• Salt and black pepper to taste
• For the Roasted Peri-Peri Paneer:
• 160 g low-fat paneer cubed
• 1 tsp peri-peri masala
• 1/2 tsp salt adjust to taste
• 1 tsp oil for roasting
• For the Creamy Cucumber Salad:
• 160 g Greek yogurt
• 1.5 cups cucumber sliced (approx. 160g)
• 1/2 tsp peri-peri masala
• 1 tbsp coriander leaves finely chopped
• Pinch of salt
• The Final Touch:
• 2 cups Microgreens loosely packed

Instructions

• Marinate the Paneer: In a small bowl, coat the paneer cubes with peri-peri masala and salt. Set aside for 15 minutes to let the flavors soak in.
• Sauté the Rice: Heat 1 tsp oil in a pan. Add cumin seeds, garlic, and green chili. Once fragrant, toss in the carrots, beans, and corn. Stir-fry until tender. Add the cooked basmati rice, season with salt and pepper, and mix gently.
• Roast the Paneer: In a separate non-stick pan, heat 1 tsp oil and roast the marinated paneer cubes on medium heat until golden and slightly crisp on all sides.
• Prep the Salad: While the paneer roasts, whisk the Greek yogurt with peri-peri masala, coriander, and salt. Fold in the sliced cucumbers until fully coated.
• Assemble: Divide the vegetable rice into two bowls. Top with the roasted paneer and a generous serving of the creamy cucumber salad.
• The Superpunch: Finish the plate with a big handful of 80 Acres Farms Microgreens. Since they are pesticide-free and no-wash is required, you can sprinkle them straight from the pack for that fresh, nutrient-dense crunch.

Video

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Notes

• Prep Tip: If you’re meal prepping, keep the cucumber salad and microgreens separate until you’re ready to eat to maintain that signature crunch.
• Flavor Profile: The peri-peri adds a nice kick that is perfectly balanced by the cooling Greek yogurt.