Millet & Paneer Bowl with Roasted Vegetables and Spinach
Millet & Paneer Bowl combines the goodness of whole grains, lean protein, and fresh vegetables to create a nutrient-packed meal. Millets are rich in fiber, aiding digestion and keeping you full longer, while paneer provides high-quality protein. The roasted vegetables and fresh spinach contribute vitamins, minerals, and antioxidants, making this bowl a wholesome and satisfying dish.
Nutrition Facts
Per serving
Energy
190 kcal
Protein
8 g
Carbs
25 g
Fat
7 g
Fiber
4 g
Ingredients
Barnyard Millet (Raw)
0.5 small cup (50g)
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Spinach
0.5 cup (100g)
Carrot
0.25 cup, chopped (25g)
Green Bell pepper
0.25 cup, chopped (25g)
Zucchini
0.25 cup, chopped (25g)
Broccoli
0.25 small cup floret (25g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Black Pepper
1 tsp (2g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Plain Water
2 medium cup (500g)
Instructions
Preparation
Cook 1/4 cup (50g) raw millet in 1.5 cups water with a pinch of salt until soft and fluffy.
Cooking Steps
Preheat the oven to 200°C (400°F).
Toss carrots, zucchini, bell peppers, and broccoli with olive oil, minced garlic, cumin powder, salt, and black pepper.
Spread the vegetables on a baking tray and roast for 20-25 minutes until tender and slightly charred.
Use fresh spinach leaves or lightly blanch them in boiling water for 1 minute, then drain.
In a serving bowl, layer the cooked millet at the bottom.
Arrange the roasted vegetables, spinach, and paneer cubes on top.
Drizzle with lemon juice for a refreshing tang.
Serve immediately as a warm.