How did I come up with this unique Banana Rice Bowl combination? At lunchtime, I craved something spicy yet easy. I decided to make banana chat, but it didn't seem filling enough. I remembered I had some cooked rice in the fridge. While taking it out, I noticed moong sprouts, and grilled tofu so I decided to add those as well. However, it looked very bland. I decided to add cucumber and tomatoes. Now it looked colorful, tempting, and healthy. To my surprise, the combination turned out delicious. It was a delightful and tasty meal.My son, who is a picky eater, tried and enjoyed it, also added crushed pecans to give a crunch and suggested that this should be your new recipe.Banana Rice Bowl is also gluten free and vegan.This recipe also gives you the choice to add or take out some ingredients, some suggestions replace tofu with paneer or bell pepper, apple.
Course Appetizer
Cuisine Indian
Ingredients
Ingredients:
1 banana, sliced.
1 cup cooked rice
¼ cup moong dal sprouts
¼ cup cucumber, chopped into small pieces
¼ cup tomatoes, chopped into small pieces
¼ cup tofu in small cubed, grilled
½ tsp salt
½ tsp roasted cumin seed powder
2 tsp sugar
1 tbsp finely chopped cilantro.
1 tsp finely chopped green chili (adjust to taste)
2 tsp lemon juice
2 tbsp broken pecans
Instructions
Method:
In a wide serving bowl, we will add all the ingredients one at a time cup of cooked rice, sliced banana, tofu, sprouts, cucumber, and tomatoes.
Sprinkle salt, roasted cumin seed powder, sugar, cilantro, green chilies, and lemon juice. Toss it all together.
Finally, top with pecans.
Simple, flavorful, and healthy, your Banana Rice Vegetable Bowl is now ready to enjoy!
Notes
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