Vegan One Pot Tandoori Masala Quinoa Bowl



RawSpiceBar’s Tandoori Masala
1 tbsp olive oil
1 cup diced sweet potatoes
½ red onion, finely chopped
2 cloves garlic, minced
1 jalapeno, minced
1 inch fresh ginger, minced
1 cup quinoa, rinsed
1 ¼ c. vegetable broth
1 15 oz. can chickpeas
1 14 oz. can diced tomatoes
1 tsp brown sugar
salt and pepper, to taste
Juice, 1 lime
Bunch fresh cilantro, chopped, to serve


  1. In a large skillet, heat the olive oil over medium-high heat. Add the sweet potatoes and stir.
  2. Cook the sweet potatoes, stirring frequently, for about 6-8 minutes.
  3. Add the onion and cook for another 2-3 minutes, stirring frequently, until softened. Add RawSpiceBar’s Tandoori Masala, garlic, chiles, and ginger, and cook for another minute until fragrant.
  4. Add quinoa, vegetable broth, chickpeas, tomatoes, and sugar, and stir to combine. Bring the mixture to a boil, then reduce to a simmer and cover, stirring occasionally. Let cook about 20 minutes.
  5. Salt & pepper to taste and serve with a squeeze of fresh lime or lemon juice and a generous sprinkle of chopped cilantro.

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