Q: Can I make the raita ahead of time?

A: Great question, and the answer is yes! You can make the raita a day in advance and store it in the fridge; just give it a good stir before serving since the yogurt may release a little liquid as it sits.

Q: Sooo, how would it be if I used a different type of bean instead of chickpeas?

A: I don't really know if another bean would taste the same, but if you try it, let me know in the comments how it turns out for you!

Q: I know it's a yogurt bowl, but can this bowl be dairy-free?

A: Great question and very important if you avoid dairy! You sure can. Just swap the Greek yogurt for a thick, plain dairy-free yogurt alternative, and the rest of the recipe stays the same.

Savory Indian Yogurt Protein Bowl

Description

My Savory Indian Yogurt Protein Bowl recipe is a protein-packed dish layered with warm spices and satisfying crunch in every bite. It’s a satisfying bowl that hits the spot any time of day!

Ingredients

Scale

1 1/2 Cups Greek yogurt
1/2 Large cucumber, English
1 Medium tomato
1 15.5 Oz can chickpeas
1 Cup bell peppers, roasted
1 1/2 Teaspoons cumin, divided
1/2 Teaspoon turmeric
1/4 Teaspoon ground ginger
1/2 Teaspoon paprika
1/4 Teaspoon onion powder
1 Teaspoon garlic granules, divided
1/4 Teaspoon sumac
1 3/4 Teaspoons salt, divided
2 Tablespoons cilantro, chopped
1/4 Cup cashews
1 Tablespoon olive oil

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Instructions

If you don’t have roasted bells already prepped, wash, chop, and roast colorful bell peppers in the oven at 350 with a little salt until tender.
Peel and grate 1/2 of a large English cucumber. Place it on a clean kitchen towel, and squeeze out as much moisture as possible. Grate 1 medium tomato. Add the grated cucumber and tomato to the Greek yogurt along with 1 teaspoon cumin, 1/2 teaspoon garlic granules, and 1 teaspoon salt. Mix, taste, adjust for seasoning, and place in the fridge.
Drain 1 can of chickpeas and pat completely dry.
Toss with olive oil, then add 1/2 teaspoon turmeric, 1/4 teaspoon ground ginger, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/2 teaspoon garlic granules, and 3/4 teaspoon salt.
Mix well, place in the air fryer, and stir halfway through. Air fry until golden and crispy.
As the chickpeas cook, toast the cashews in a skillet over medium heat until golden and crunchy.
When the chickpeas are done, allow to cool for a few minutes. Taste and adjust seasoning if necessary.
To build, spoon the raita into a bowl.
Top with the roasted bell peppers, crispy chickpeas, toasted cashews, and fresh cilantro. Finish with a sprinkle of sumac.
Dig in and enjoy!