Description
A warm and colorful bowl filled with golden paneer, roasted sweet potatoes, chickpeas, and a creamy broccoli tahini sauce. Perfect for meal prep or a cozy night in.
Ingredients
- Paneer: 200 grams, cubed
- Broccoli: 1 medium head, chopped
- Sweet Potato: 1 large, cubed
- Chickpeas: 1 cup cooked or canned, drained
- Brown Rice: 1 cup cooked
- Red Onion: 1 small, thinly sliced
- Cherry Tomatoes: ½ cup, halved
- Tahini: 2 tablespoons
- Lemon Juice: 1 tablespoon
- Garlic: 2 cloves
- Olive Oil: 2 tablespoons
- Salt: To taste
Instructions
- Preheat Your Equipment: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Toss the broccoli and sweet potato cubes with 1 tablespoon olive oil and a pinch of salt. Spread them out on the baking sheet.
- Prepare Your Cooking Vessel: While the veggies roast, heat a non-stick pan with a bit of oil and fry the paneer cubes until golden on all sides.
- Assemble the Dish: In a blender, combine roasted broccoli, tahini, lemon juice, garlic, and a splash of water. Blend until smooth. Add salt to taste.
- Cook to Perfection: Warm the chickpeas and rice if needed. Toss the tomatoes and onion lightly with olive oil and lemon juice.
- Finishing Touches: Drizzle the broccoli sauce over the rice. Top with crispy paneer, sweet potatoes, chickpeas, tomatoes, and onion.
- Serve and Enjoy: Give it a gentle toss or serve layered. Garnish with a lemon wedge or fresh herbs if you like.
Notes
- Use firm tofu instead of paneer for a vegan version.
- Make sauce ahead and store in fridge for up to 4 days.
- Roast vegetables in a single layer for maximum crispiness.
- Thin sauce gradually by adding water while blending.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 370mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 30mg
Keywords: veggie bowl, paneer recipe, broccoli sauce, vegetarian dinner, healthy meal prep