00:31
Jun 13
0
0
'One of my favorite food hacks is turning frozen food into a restaurant quality bowl. It’s similar to jazzing up instant ramen with a variety of toppings to make it a satisfying and filling meal. I created this buddha bowl using @deepindiankitchen plant-based chik’n tikka masala which is incredibly delicious and I can’t get enough of. I paired it with my roasted cauliflower and cucumber + bell pepper salad. You can find @deepindiankitchen and their entire line of plant-based options in the frozen aisle of many grocery stores near you including @sprouts. Roasted Cauliflower Recipe Ingredients 1/2 cauliflower, chop into bite sized pieces 1 tbsp chat masala 1.5 tsp ground ginger 1.5 tsp garlic powder 1 tsp salt 1 tsp ground black pepper 2 tbsp olive oil Instructions 1. Prep the cauliflower. Season with chat masala, salt, black pepper, olive oil, ground ginger, garlic powder. Air fry for 10 minutes at 450 degrees fahrenheit. Enjoy immediately! Cucumber and Bell Pepper Salad recipe Ingredients 1/4 cup orange bell pepper, diced 1/2 cup cucumber, diced 1/4 cup red onion, diced 1/4 cup yellow bell pepper, diced 1/4 cup green bell pepper, diced 1/3 cup cilantro, roughly chopped 1.5 tsp chat masala 1 tsp salt 1 tsp garlic powder 1 tsp kala namak Juice of 1/2 lime Instructions 1. Combine all the ingredients in a bowl and mix well. Enjoy immediately.'See also:
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