Energizing Indian Lunch Vegetarian Bowl

Allergens

N/A

Ingredients

• 1 cup cooked quinoa
• 1 cup black beans, cooked and drained
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 cup red kidney beans, cooked and drained
• 1 cup baby spinach
• 1/2 cup avocado, sliced
• 1/2 cup coconut yogurt
• 1 tsp chaat masala
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine cooked quinoa, black beans, cherry tomatoes, cucumber, red kidney beans, and baby spinach. Toss gently to combine.
2. Top the salad with avocado slices.
3. In a small bowl, whisk together coconut yogurt and chaat masala. Season with salt and pepper to taste.
4. Drizzle the spiced yogurt over the salad and serve immediately.

Chef’s Insight

This dish embodies the perfect balance of flavors and textures, making it a great choice for a satisfying yet light lunch.

Notes

Feel free to add additional ingredients such as tofu or tempeh for extra protein.