Curry Bombay Veggie Bowl with Yogurt Sauce


Curry Bombay Veggie Bowl | Vegetarian Buddha Bowl | Veggie Bowl | Nourishing Bowls


a small red onion (thinly sliced)
1⁄2 cup
Chickpeas (rinsed and drained)
heirloom grape tomatoes
1 tablespoon
Olive Oil
1 teaspoon
Montreal Steak Seasoning
1⁄2 teaspoon
Curry Powder
2 cups
2⁄3 cups
Cooked Quinoa
Dr. Praeger's Bombay Veggie Burgers
1⁄2 cup
yogurt sauce* (recipe below)
a roasted red pepper (either jarred, or made at home)
2 tablespoons
paneer cheese (or sub sheep's feta (optional))


  1. Preheat oven (or toaster oven) to 450 degrees. 
  2. On a foil lined baking sheet, arrange chickpeas, onion slices, and tomatoes in a single layer. 
  3. Bake for 20 minutes, or until golden brown. 
  4. Meanwhile, make the yogurt sauce (recipe below) --- and set aside. 
  5. Cook the Dr. Praeger's veggie burgers according to the package instructions (sauteed in a pan with a bit of olive oil). 
  6. Assemble each of your bowls: 1 cup of spinach, 1/3 cup cooked quinoa, half the roasted veggies and chickpeas in each bowl, 1 veggie burger cut into fourths, a dollop of yogurt sauce, a sprinkle of cheese, and a pinch of curry powder.

Yields 2 Servings