High Protein Vegetarian Salad Bowl
High Protein Vegetarian Salad Bowl
Ingredients
For the High Protein Sauce
- 1/2 cup roasted makhanas, dry roasted for 4-5 minutes on low flame
- 9-10 cashews
- 2-3 dry red chillies
- 4-5 garlic cloves
- 3 tablespoons Greek yogurt or hung curd
- 100 grams low fat or regular paneer
- 2 teaspoons extra virgin olive oil
- to taste salt
- to taste pepper
- 1 teaspoon mixed dried herbs
- 1/2 teaspoon Kashmiri red chilli powder, optional
- as needed water
For the Grilled Paneer
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon mixed dried herbs
- 1 teaspoon chilli flakes
- 100 grams low fat paneer
- as needed olive oil, for grilling
For the Salad Bowl
- 3-4 teaspoons mixed sprouts
- 1 cucumber, diced
- 1 onion, thinly sliced
- 1/2 cup lettuce, chopped
- 3-4 baby tomatoes, halved
- 4-5 cooked broccoli florets
- 2-3 tablespoons cooked corn
Instructions
- 1
To prepare the high protein sauce, first dry roast the makhanas in a pan on low flame for 4-5 minutes until crisp. Set aside to cool slightly.
⏱️ 5 min
- 2
Soak the cashews and dry red chillies in warm water for 10 minutes.
⏱️ 10 min
- 3
Once cooled, blend the roasted makhanas into a fine powder in a blender.
⏱️ 2 min
- 4
Drain the soaked cashews and chillies, then add them to the blender along with the garlic cloves. Blend until a coarse paste forms.
⏱️ 3 min
- 5
Add the Greek yogurt (or hung curd), 100 grams of paneer, extra virgin olive oil, salt, pepper, mixed dried herbs, and Kashmiri red chilli powder (if using) to the blender. Add water as needed, a tablespoon at a time, and blend again until the sauce is smooth and creamy. Transfer the sauce to an airtight container and set aside. (The sauce can be stored in the fridge for 3-4 days).
⏱️ 5 min
- 6
For the grilled paneer, combine 1 teaspoon each of salt, pepper, mixed dried herbs, and chilli flakes in a small bowl.
⏱️ 2 min
- 7
Take the 100 grams of low fat paneer and coat it thoroughly with the prepared spice mixture.
⏱️ 3 min
- 8
Heat a tawa or grill pan over medium heat and add a drizzle of olive oil. Grill the paneer on both sides until golden brown and slightly crispy.
⏱️ 10 min
- 9
To assemble the salad bowl, combine the mixed sprouts, diced cucumber, sliced onion, chopped lettuce, halved baby tomatoes, cooked broccoli florets, and cooked corn in a large serving bowl.
⏱️ 3 min
- 10
Add the grilled paneer to the bowl with the vegetables. Pour a generous amount of the high protein sauce over the salad. Toss gently to combine and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Vegetarian Salad Bowl
For the High Protein Sauce
- 1/2 cup roasted makhanas, dry roasted for 4-5 minutes on low flame
- 9-10 cashews
- 2-3 dry red chillies
- 4-5 garlic cloves
- 3 tablespoons Greek yogurt or hung curd
- 100 grams low fat or regular paneer
- 2 teaspoons extra virgin olive oil
- to taste salt
- to taste pepper
- 1 teaspoon mixed dried herbs
- 1/2 teaspoon Kashmiri red chilli powder, optional
- as needed water
For the Grilled Paneer
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon mixed dried herbs
- 1 teaspoon chilli flakes
- 100 grams low fat paneer
- as needed olive oil, for grilling
For the Salad Bowl
- 3-4 teaspoons mixed sprouts
- 1 cucumber, diced
- 1 onion, thinly sliced
- 1/2 cup lettuce, chopped
- 3-4 baby tomatoes, halved
- 4-5 cooked broccoli florets
- 2-3 tablespoons cooked corn
Instructions
- 1
To prepare the high protein sauce, first dry roast the makhanas in a pan on low flame for 4-5 minutes until crisp. Set aside to cool slightly.
⏱️ 5 min - 2
Soak the cashews and dry red chillies in warm water for 10 minutes.
⏱️ 10 min - 3
Once cooled, blend the roasted makhanas into a fine powder in a blender.
⏱️ 2 min - 4
Drain the soaked cashews and chillies, then add them to the blender along with the garlic cloves. Blend until a coarse paste forms.
⏱️ 3 min - 5
Add the Greek yogurt (or hung curd), 100 grams of paneer, extra virgin olive oil, salt, pepper, mixed dried herbs, and Kashmiri red chilli powder (if using) to the blender. Add water as needed, a tablespoon at a time, and blend again until the sauce is smooth and creamy. Transfer the sauce to an airtight container and set aside. (The sauce can be stored in the fridge for 3-4 days).
⏱️ 5 min - 6
For the grilled paneer, combine 1 teaspoon each of salt, pepper, mixed dried herbs, and chilli flakes in a small bowl.
⏱️ 2 min - 7
Take the 100 grams of low fat paneer and coat it thoroughly with the prepared spice mixture.
⏱️ 3 min - 8
Heat a tawa or grill pan over medium heat and add a drizzle of olive oil. Grill the paneer on both sides until golden brown and slightly crispy.
⏱️ 10 min - 9
To assemble the salad bowl, combine the mixed sprouts, diced cucumber, sliced onion, chopped lettuce, halved baby tomatoes, cooked broccoli florets, and cooked corn in a large serving bowl.
⏱️ 3 min - 10
Add the grilled paneer to the bowl with the vegetables. Pour a generous amount of the high protein sauce over the salad. Toss gently to combine and serve immediately.
⏱️ 2 min