Harissa Paneer Green Bowl

Name: Harissa Paneer Green Bowl
Prep time: 30 min
Cook time: 40 min
Yield: 2 servings
Ingredients: For the harissa paneer; 150 g paneer, cubed; 1 tbsp harissa paste; 2 tbsp hung curd; 1 tsp lemon juice; 1/2 tsp cumin powder; Salt to taste; For the green bowl; 1/3 cup quinoa, cooked to make 1 cup; 2 cups baby spinach; 1 cup broccoli florets; 1/2 cup green peas; 1/2 cup sliced cucumber; For the green herb dip; 1/4 cup hung curd; 1/4 cup mint leaves; 1/4 cup coriander leaves; 1 green chilli; 1 small garlic clove; 1 tsp lemon juice; Salt to taste

Harissa is a North African spice blend of roasted garlic and chillies that is delicious mixed into paneer. In this recipe, cubes of paneer are marinated in harissa and hung curd and then baked in the oven till charred on the edges, without any oil. The spicy, smoky, baked paneer is then mixed into a quinoa and green bowl of steamed broccoli, spinach, green peas and cucumber with a mint coriander hung curd dip. It is a bright, protein packed green bowl that can be had as lunch or dinner and is a quick dish to make and store for the week. Nutritional Benefits: Paneer and hung curd are excellent sources of protein and calcium while quinoa adds more plant protein and fibre to the bowl. The spinach and broccoli are high in vitamin C and folate while the green peas add more fibre to the meal. The chillies, garlic, mint and coriander add wonderful flavour along with phytonutrients without the need for extra oil or additives.

70 min 2 servings 556 kcal

556 kcal

Calories

52 g

Protein

70 g

Carbs

42 g

Fat

Ingredients

•For the harissa paneer
•150 g paneer, cubed
•1 tbsp harissa paste
•2 tbsp hung curd
•1 tsp lemon juice
•1/2 tsp cumin powder
•Salt to taste
•For the green bowl
•1/3 cup quinoa, cooked to make 1 cup
•2 cups baby spinach
•1 cup broccoli florets
•1/2 cup green peas
•1/2 cup sliced cucumber
•For the green herb dip
•1/4 cup hung curd
•1/4 cup mint leaves
•1/4 cup coriander leaves
•1 green chilli
•1 small garlic clove
•1 tsp lemon juice
•Salt to taste

Method

1
To make the marinated paneer cubes
2
Mix together the harissa, 2 tbsp hung curd, lemon juice, cumin and salt in a bowl.
3
Add the paneer cubes and marinate for 30 mins.
4
To make the quinoa
5
Cook the quinoa with 2/3 cup water in a pot for 12-15 mins till it is fluffy and the water has been absorbed. Set aside.
6
To bake the paneer
7
Line a baking tray with parchment paper and add the paneer cubes on it.
8
Bake at 200 degrees Celsius for 15-18 mins, turning them over after 10 mins or till they are charred on the edges and golden brown. You can also use an air fryer for this. Cook at 180 degrees Celsius for 10-12 mins.
9
To steam the veggies
10
Steam the broccoli florets and green peas for 4-5 mins.
11
To make the green herb dip
12
Blend the 1/4 cup hung curd with the mint leaves, coriander leaves, green chilli, garlic, lemon juice, salt and 1-2 tsp water till you get a smooth green dip.
13
To serve
14
Divide the cooked quinoa and spinach into 2 bowls. Top with the steamed broccoli, green peas, cucumber slices and the baked harissa paneer cubes. Drizzle the green herb dip over the bowl and serve.

High fibre and protein Bowl