If you’re craving something bold, nourishing, and just a little bit exotic, the Tandoori Bowl is calling your name. Inspired by the rich culinary traditions of Indian cuisine, this vibrant bowl brings together the warmth of traditional tandoori spices with a fresh, modern twist that’s perfect for weeknight dinners, meal prep, or when you simply want to impress your taste buds.
At the heart of this dish is a medley of roasted goodness—chicken, cauliflower, onions, and chickpeas—all tossed in a fragrant blend of garam masala, salt, and pepper, then oven-roasted to golden perfection. The result is a satisfying mix of crispy edges, tender textures, and deeply spiced flavor in every bite. Paired with fluffy basmati rice (or low-carb cauliflower rice) and a generous spoonful of cooling Cilantro & Mint Chutney, this bowl delivers the perfect balance of heat and refreshment.
What makes this bowl especially enticing is its versatility. Whether you’re a meat lover, vegetarian, or somewhere in between, this dish can be easily customized to suit your preferences. Add extra veggies like bell peppers or zucchini, or drizzle on some dairy-free yogurt for added creaminess. It’s a bowl that invites creativity while keeping things simple, wholesome, and absolutely delicious.
Beyond flavor, the Tandoori Bowl is also packed with nutritional benefits. From the antioxidant-rich cauliflower and immune-boosting onions, to protein-packed chickpeas and lean chicken, every ingredient contributes to a well-rounded, satisfying meal that supports your body and delights your senses.
Whether you’re looking to explore new flavors, upgrade your dinner routine, or simply make something that’s both good and good for you, this Tandoori Bowl is a must-try. It’s bold, it’s colorful, and it’s proof that healthy eating doesn’t have to be boring—it can be downright irresistible.
Recipe
Serves 2
½ head cauliflower, cut into florets
3.5 oz. chickpeas, drained
10.6 oz. boneless, skinless, chicken breast
1 red onion, sliced in wedges
2 tbsp. olive oil
¾ tsp. salt
½ tsp. black pepper
2 tbsp. garam masala spice
8.5 oz. cooked white basmati rice OR cauliflower rice
2 servings, Cilantro & Mint Chutney
How to Prepare
Preheat the oven to 425°F. Line a baking sheet with baking paper.
Place the cauliflower, chickpeas, chicken and onion on the baking sheet and drizzle with olive oil. Season with salt, pepper and garam masala spice, and stir to combine.
Place the baking sheet in the oven and cook for 25 minutes, removing halfway through to give the ingredients a quick mix.
Serve over rice with the Cilantro and Mint Chutney (see recipe here).
