Indian veggie bowl

10 July 2018

Bowls are pretty popular for a while now. You can say it’s a real food trend.  Whether you take a Buddha bowl, Poké bowl or Sushi bowl, all of them are full of nutrients like healthy grains and vegetables. They don’t only look beautiful, but are also very tasty! But only when you choose the right ingredients of course;)

Want to get inspired and create your own healthy, colorful bowl? Then this Indian veggie bowl is what you’ve been looking for! Healthy and delicious, you’ll love it!

Ingredients for 2 persons

  • Chickpeas, 1 jar 12 oz
  • Sweet potato, 1 large
  • Cauliflower, 1 medium
  • Quinoa, 1 handful (uncooked)
  • Spring onion, 1 bunch
  • Garlic, 2 cloves
  • Full-fat canned coconut milk, 1 big dash
  • Curcuma- and/or curry powder 2 teaspoons
  • Fresh coriander or parsley
  • Olive or sesame oil, 2 tablespoons
  • Raw cashew nuts, 1 handful


  • Preheat the oven to 350 F. and cook the quinoa according to the instructions of the package.
  • Clean and cut the cauliflower into florets.
  • Mix 1 teaspoon of sesame- or olive oil with 1 teaspoon of curcuma and/or curry powder.
  • Chop one garlic clove. Add this to the oil/curcuma mixture. Optionally add some salt and pepper to taste. Dip the cauliflower florets into the mixture.
  • Wash and cut the sweet potato into small pieces. On a parchment-lined baking sheet, spread out the cauliflower florets (use one half of the baking sheet)
  • Place the sweet potato pieces on the other half of the baking sheet. Sprinkle the sweet potato with some olive oil. Optionally add a bit of pepper and salt. Use your hands to mix the sweet potato pieces. Roast the cauliflower and sweet potato for 20 to 30 minutes in the oven.
  • Drain the quinoa when ready.
  • Chop the other garlic clove. Cut the spring onion into pieces.
  • Drain the chickpeas and rinse with water.
  • Meanwhile, heat a dash of olive oil in a frypan. Stirfry the garlic, onion, and chickpeas on medium heat. Season it with 1 teaspoon of curry powder and/or curcuma.
  • After 5 minutes lower the heat and add a big dash of coconut milk. Stir the whole mixture and turn off the heat after 2 to 3 minutes.
  • When the cauliflower and sweet potato pieces are ready, turn off the oven and take out the baking sheet.

Take two small bowls or one large. Add the quinoa, cauliflower, veggies and a dash of coconut milk. Top the bowl with crumbled cashew nuts, a bit of coriander and parsley. Bon appetit!

According to the BodieBoost-weight loss method, one small bowl is equal to 1x vegetables, 1x carbs, and 1x proteins

P.S. This bowl is totally vegan! Even though this bowl is vegan, it still contains lots of proteins. Besides that this veggie bow gives you long-lasting energy because of the amount of slow carbs it contains.

P.P.S. What is your favo bowl recipe? Inspire other BodieBoosters by telling us in the comments below! 

With love,

Your BodieBoost coaches,

Char & Car

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