Paneer Rice Bowl
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.
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.