Healthy Curry Grain Bowl

A vibrant, balanced bowl built around whole grains, roasted vegetables, and bold curry flavor. This is an easy, customizable meal that’s nourishing, satisfying, and perfect for healthy January cooking.

Serves

2–3

Ingredients

Grain Base

• 1 cup cooked brown rice, basmati rice, or quinoa

Vegetables & Protein

• 1 cup bell peppers, sliced (any color)

• 1 cup corn (fresh, frozen, or roasted)

• 1 cup black beans, drained and rinsed

• 1 cup cooked chicken, tofu, or chickpeas

• 1 tablespoon olive oil

• Salt and black pepper, to taste

Sauce & Toppings

• 1/2 to 3/4 cup Rupen’s Curry Sauce (Masala or Tikka recommended)

• Fresh cilantro or parsley, chopped

• Optional: sliced jalapeños, avocado, lime wedges

Instructions

1. Preheat oven to 400°F. Toss bell peppers and corn with olive oil, salt, and pepper. Roast for 15–20 minutes until lightly charred and tender.

2. Warm the cooked grain according to preference and divide between bowls.

3. Arrange roasted vegetables, black beans, and protein over the grain base.

4. Warm Rupen’s Curry Sauce gently on the stovetop or microwave, then drizzle generously over each bowl.

5. Finish with fresh herbs and optional toppings like jalapeños or a squeeze of lime.

Serving Suggestions

• Make it vegan by using tofu or chickpeas as the protein.

• Add leafy greens (spinach or arugula) under the warm grains for extra nutrients.

• Ideal for meal prep – store components separately and assemble when ready to eat.