Lunch 25 min Serves 2 Easy

Red Amaranth Buddha Bowl

Name: Red Amaranth Buddha Bowl
Prep time: 25 min
Total time: 25 min
Yield: 2 serving(s)
Cuisine: Indian
Ingredients: 1 cup cooked brown rice, quinoa or millet; 1 cup roasted chickpeas or paneer tikka; 1/2 avocado, sliced; Shredded red cabbage and grated carrot; 2 cups red amaranth microgreens; 3 tbsp hung curd or tahini; Lemon juice, roasted cumin, salt; Mixed seeds to garnish

A build-your-own grain bowl where magenta amaranth microgreens steal the show — earthy, mineral-rich and the most photogenic lunch you'll make all week.

A colourful buddha bowl with falafel, grains and seeds

Ingredients

1 cup cooked brown rice, quinoa or millet
1 cup roasted chickpeas or paneer tikka
1/2 avocado, sliced
Shredded red cabbage and grated carrot
2 cups red amaranth microgreens
3 tbsp hung curd or tahini
Lemon juice, roasted cumin, salt
Mixed seeds to garnish

Buy fresh Red amaranth microgreens

Method

1
Whisk hung curd (or tahini) with lemon, roasted cumin, salt and a splash of water into a dressing.
2
Divide the warm grains between two bowls.
3
Arrange chickpeas, avocado, cabbage and carrot in sections over the grains.
4
Finish with a big tuft of amaranth microgreens, dressing and a sprinkle of seeds.

Chef's tip

Amaranth microgreens bleed a little colour when dressed — it turns the dressing a gorgeous pink. Serve it proudly.

Grown to order in Palam, Delhi

Harvested fresh for your kitchen — delivered in 6–8 days.

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