Name: Color wheel Bowl Salad recipe by Bulbul Majumder at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2
Ingredients: Green Capcicum - 1 (Chopped cubed); Red Capcicum - 1 (Chopped cubed); Beet Boiled/roasted - 3/4 (Chopped cubed); Paneer - 1/2 cup (Chopped cubed); Corn - 1 cup (Boiled ); Sweet Potato (Roasted - Chopped cubed); Keoshar Salt - 1/2 teaspoon; Olive Oil - 1/2 teaspoon; Avacado - 1 (Chopped cubed); Red Chillie Flakes - 1 teaspoon; 1 can organic chickpeas; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp chipotle chili powder; 1/4 tsp paprika; 1/2 tsp cumin; 1 tsp chili powder; 1 1/2 tsp olive oil; salt & pepper to taste

ABOUT Color wheel Bowl Salad RECIPE

This is healthy salad to incorporate all 7 colors to in one bowl for one meal .

Ingredients Serving: 2

Green Capcicum - 1 (Chopped cubed)
Red Capcicum - 1 (Chopped cubed)
Beet Boiled/roasted - 3/4 (Chopped cubed)
Paneer - 1/2 cup (Chopped cubed)
Corn - 1 cup (Boiled )
Sweet Potato (Roasted - Chopped cubed)
Keoshar Salt - 1/2 teaspoon
Olive Oil - 1/2 teaspoon
Avacado - 1 (Chopped cubed)
Red Chillie Flakes - 1 teaspoon
1 can organic chickpeas
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chipotle chili powder
1/4 tsp paprika
1/2 tsp cumin
1 tsp chili powder
1 1/2 tsp olive oil
salt & pepper to taste

Instructions

Preheat oven to 400F. – Rinse and dry 1 can of organic chickpeas.
After draining let them air dry. Mix all the spices with the chickpeas and bake for 20 minutes.
For Sweet Potato cut them in small pieces and marinate them with kosher salt and Oilve Oil and bake them for 350 F for 30 minutes.
For Beet - Cut them in small cubes and put it in covered bowl with 1/4 cup of water and roast them for 30 minutes in 350 F temperature.
Make the plate ready with other Ingredients.

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