Pesto Paneer Power Bowl 🥗
1. In a bowl, add 180 g paneer (small cubes) and ½ cup boiled chickpeas.Add: 1 tsp olive oil, Salt, Pepper, Chilli powder to taste, ¼ tsp haldi, ½ tsp cumin powder.
2. Mix well until everything is evenly coated. Air-fry at 180°C for 20–25 minutes, shaking once in between, until golden and crisp.
3. Pesto – In a blender, add:
* 1 handful fresh basil leaves
* 3–4 garlic cloves
* 4–5 walnuts or cashews
* 2 tbsp olive oil
* Salt and pepper to taste
* Juice of ½ lemon
Blend into a smooth pesto. Adjust consistency with a little water if needed.
4. Assemble : In a bowl or lunch box, add ½ cup whisked yogurt.Add 2 tbsp prepared pesto and mix well until smooth and creamy.
To that creamy pesto base add :
* 1 small onion, chopped
* ¼ cup cherry tomatoes
* ½ cup fresh chopped spinach
* ½ cup boiled whole-wheat pasta (optional)
* Air-fried paneer & chickpeas
5. Close the lunch box and shake well so everything is evenly coated.Serve immediately or pack for a quick, high-protein meal.
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