Bombay Bliss Bowl
Cooking Time
Prep Time
Difficulty
Cuisine
The Bombay Bliss Bowl is inspired by the flavors of India, bringing together a generous mix of textures and aromas in a single dish. At its base, cumin-scented basmati rice provides a soft and subtly fragrant foundation that pairs beautifully with the spiced toppings. This fluffy, aromatic base enhances the contrasts of the rest of the bowl.
The crispy chickpeas are seasoned with cumin, coriander, and smoked paprika, then cooked either in the oven for a dry, crunchy texture or in a pan for a quicker, golden result. Alongside them, tikka-style roasted broccoli, coated in plant-based yogurt and curry paste, delivers a spiced intensity and hearty depth. This duo creates the perfect balance of crunch, tenderness, and warm spices.
To brighten the dish, a homemade mango chutney adds sweet, tangy, and lightly spiced notes. Prepared with onion, ginger, and vinegar, it develops a syrupy texture and exotic flavor that contrasts beautifully with the bold, spiced vegetables. Complementing it, pickled red onions provide a sharp, refreshing touch that balances the richness of the other components.
The finishing element is a creamy cilantro-yogurt sauce, both fresh and aromatic, with a few extra cilantro leaves for brightness. This complete bowl combines crunch, creaminess, sweetness, and spice, resulting in a colorful, nourishing dish that captures the warm and vibrant spirit of Indian cuisine.
Bombay Bliss Bowl
Ingredients
Cumin basmati rice
- 150 g basmati rice
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 pinch salt
Tikka roasted broccoli
- 200 g broccoli florets
- 1 tablespoon vegetable oil
- 1 tablespoon plain plant-based yogurt
- 1 teaspoon curry paste or tandoori/tikka paste
- 1 teaspoon garam masala
- 1 teaspoon sweet paprika
- 1 pinch salt
Spiced crispy chickpeas
- 300 g cooked chickpeas drained and dried
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 pinch salt and pepper
Pickled red onions
- 1 small red onion thinly sliced
- 50 ml apple cider vinegar
- 50 ml water
- 1 tablespoon sugar
- 1/2 teaspoon salt
Homemade mango chutney
- 1 ripe mango about 250 g flesh, diced
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 piece fresh ginger 1–2 cm, grated
- 50 ml apple cider vinegar or white wine vinegar
- 40 g sugar or 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder optional
- 1/2 teaspoon mustard seeds optional
Cilantro-yogurt sauce
- 100 g plain plant-based yogurt
- 1 small handful fresh cilantro
- 1 tablespoon lime juice
- 1 small garlic clove
- 1 pinch salt
Finish
- A few extra fresh cilantro leaves
Instructions
- Prepare the mango chutney:
- In a small saucepan, sauté the onion, garlic and ginger in a little oil for 3–4 minutes.
- Add the diced mango, vinegar, sugar, salt and optional spices.
- Simmer gently for 20–25 minutes until the mango is soft and the texture syrupy. Set aside, to be served warm or cold.
Prepare the pickled red onions:
- Bring the vinegar, water, sugar and salt to a boil.
- Pour over the sliced red onions in a heatproof bowl.
- Let marinate for at least 15 minutes (longer if possible).
Preheat the oven to 200 °C.
Prepare the broccoli:
- In a large bowl, mix the oil, yogurt, curry paste, garam masala, paprika and salt.
- Add the florets and toss to coat.
- Spread on a baking tray.
Prepare the chickpeas:
- Toss them with the oil, cumin, coriander, smoked paprika, salt and pepper.
- Oven option: spread them on a baking tray.
- Pan option: sauté them in a large hot pan with a drizzle of oil over medium-high heat for 8–10 minutes, stirring often, until golden and crispy.
Cook the broccoli and chickpeas:
- If you chose the oven option, bake broccoli and chickpeas at the same time for 20 minutes, stirring halfway through. Chickpeas should be crispy and broccoli golden.
Cook the rice:
- Rinse the rice, then heat the oil in a saucepan.
- Add the cumin seeds and let them sizzle for 30 seconds.
- Add the rice and about 300 ml water, season with salt and cook until absorbed.
- Fluff with a fork and keep warm.
Make the cilantro-yogurt sauce:
- Blend the yogurt, cilantro, lime juice, garlic and salt until smooth and creamy.
Assemble the bowls:
- Divide the rice into two bowls.
- Add the tikka broccoli, crispy chickpeas, some pickled red onions and a spoonful of mango chutney.
- Drizzle with the cilantro-yogurt sauce and finish with a few fresh cilantro leaves. Serve immediately.
A recipe proposed by Maison Marmite
