Paneer Tikka Rice Bowl

Ingredients for 3 servings

• 600 g paneer
• 225 g dry rice
• 150 g sprouts
• 450 g butter roasted veg
• 2 tbsp tikka spices
• 180 g yogurt
• 120 g fresh leafy greens

Instructions

1. Prep the ingredients: chop the vegetables, prepare the garlic and set out all seasoning before you start.
2. Cook the rice following the packet instructions, then fluff and keep warm.
3. Pan-fry the paneer until golden on the edges, then set it aside while you build the sauce.
4. Soften the garlic and vegetables in the same pan. Add Tandoori Yogurt Sauce and simmer until the vegetables are tender.
5. Stir the cooked protein through the sauce, then serve alongside the cooked carbohydrate. Divide into 3 labelled portions, cool promptly, then refrigerate.

Cool promptly, divide into 3 labelled portions and refrigerate for up to 3 days. Reheat until steaming hot.