Curry Bombay Veggie Bowl with Yogurt Sauce

Description

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

1⁄2 a small red onion (thinly sliced)

1⁄2 cups Chickpeas (rinsed and drained)

12 heirloom grape tomatoes

1 tablespoon Olive Oil

1 teaspoon Montreal Steak Seasoning

1⁄2 teaspoons Curry Powder

2 cups Spinach

2⁄3 cups Cooked Quinoa

2 Dr. Praeger's Bombay Veggie Burgers

1⁄2 cups yogurt sauce* (recipe below)

1⁄2 a roasted red pepper (either jarred, or made at home)

2 tablespoons paneer cheese (or sub sheep's feta (optional))

Preheat oven (or toaster oven) to 450 degrees.
On a foil lined baking sheet, arrange chickpeas, onion slices, and tomatoes in a single layer.
Bake for 20 minutes, or until golden brown.
Meanwhile, make the yogurt sauce (recipe below) --- and set aside.
Cook the Dr. Praeger's veggie burgers according to the package instructions (sauteed in a pan with a bit of olive oil).
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.