Paneer Buddha Bowl
A colourful, wholesome and protein-rich Buddha Bowl loaded with perfectly spiced paneer, fluffy quinoa, fresh vegetables, creamy hummus and a refreshing yogurt dressing. This balanced meal is packed with protein, fibre and essential nutrients, making it perfect for a healthy lunch or light dinner.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 2
Ingredients
For the Paneer
• 200 g paneer, cut into cubes
• 1 tbsp olive oil
• ½ tsp red chilli powder
• ½ tsp paprika
• ¼ tsp turmeric powder
• ½ tsp cumin powder
• 1 tsp grated garlic
• Salt and black pepper to taste
For the Bowl
• 1 cup cooked quinoa (or brown rice)
• ½ avocado, sliced
• ½ cup cucumber, diced
• ½ cup cherry tomatoes, halved
• ½ cup purple cabbage, shredded
• ½ cup grated carrot
• ¼ cup sweet corn
• 1 cup mixed lettuce leaves
For the Hummus
• ½ cup hummus
For the Yogurt Dressing
• 3 tbsp Greek yogurt
• 1 tsp lemon juice
• ½ tsp honey
• Salt and black pepper to taste
For Garnish
• Pumpkin seeds
• Black sesame seeds
• Fresh coriander or parsley
• Lemon wedges
Method
• Marinate the paneer with olive oil, chilli powder, paprika, turmeric, cumin, garlic, salt and black pepper. Let it rest for 10–15 minutes.
• Heat a pan and cook the paneer until golden brown on all sides.
• Whisk together the Greek yogurt, lemon juice, honey, salt and pepper to prepare the dressing.
• Arrange lettuce as the base of a wide serving bowl.
• Place the cooked quinoa in one section and arrange the avocado, cucumber, cherry tomatoes, cabbage, carrot and sweet corn neatly around it.
• Add a generous scoop of hummus and the grilled paneer in the centre.
• Drizzle the yogurt dressing over the paneer and vegetables.
• Finish with pumpkin seeds, black sesame seeds, fresh coriander and a lemon wedge.
Serving Style
• Serve in a wide, shallow ceramic bowl for a clean café-style presentation.
• Arrange each ingredient in separate colourful sections rather than mixing them together.
• Keep the hummus and grilled paneer in the centre to create a striking focal point.
• Garnish with fresh herbs, mixed seeds and a light drizzle of olive oil.
• Serve with a lemon wedge and a wooden spoon for a fresh, elegant finish.
Chef’s Tip
• Add roasted chickpeas, toasted almonds or pumpkin seeds for extra crunch and nutrition.
• Marinating the paneer for 15–20 minutes enhances its flavour and keeps it juicy after cooking.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
