Curried Kidney Beans, Quinoa, Roasted Zucchini, Roasted broccoli stems, Mango Salsa Bowl. Easy fridge clean up bowl. vegan gluten-free nut-free soy-free recipe. Can be oil-free

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Its hot these days and bowls are a perfect meal filled up with crunchy veggies, roasted veggies, some beans and grains. We usually serve our bowl with any leftover curried beans/lentils. There is only so much plain beans you can eat right.

I whipped up the bowl to use up things from the refrigerator. Use any roasted veggies of choice. The curried kidney beans, mango salsa, quinoa and roasted veggies work beautifully together. The curried kidney beans are oil free. You can grill the veggies without oil as well to make the bowl oil free.

It looks like there are many things in the bowl, but you can prep in parallel. Start with the kidney beans curry. While the sauce is cooking down, cook the quinoa, chop up the veggies and start up the grill pan to grill the zucchini, broccoli stem slices and other veggies. Prep the mango salsa and chop up the lettuce or greens. Arrange the bowl as you like with the crunchy veggies, roasted veggies, quinoa and warm curried beans. Dress with salt, garam masala and lemon juice. Some freshly made garam masala works wonders. Or use a combination of ground cumin, coriander, cinnamon, cardamom and black pepper.





More bowls from the blog..

This kind of bowl is like an individual serving of what we usually would eat for dinner. Kidney Bean curry, served with rice, a dry vegetable side (subzi) and a salad of sliced veggies like radish, onion, cucumber or raita. But all of those are generally served in their serving bowls and everyone takes the amounts they want. That is how I generally serve food, Indian or not. So it also gets photographed like that (in several of my posts), serving bowls for each and it feels like a lot of different components. While in a bowl, they look fewer and approachable :). A fancier thaali if you will.