Bombay Bowl Inspired by Veggie Grill

Veggie Grill Inspired Bombay Bowl with Green Curry Sauce

One of my favorite vegan chain restaurants is Veggie Grill. I love how they have veganized so many American classics like burgers, fries, mac n cheese and so much more! But I also love their original, unique creations like the Bombay Bowl which is a quinoa and veggie loaded bowl topped with a creamy green curry sauce. I order it almost every time we go! So today I’m sharing my homemade recipe for a vibrant, nutrient packed Bombay Bowl!

Veggie Grill Inspired Bombay Bowl with quinoa and a green cilantro curry sauceVeggie Grill Inspired Bombay Bowl with quinoa and a green cilantro curry sauce

My ideal meal on a weekend is Veggie Grill Yukon gold fries with a side of their creamy ranch and a big veggie loaded Bombay Bowl, drizzled with creamy green curry sauce. I love how flavorful the sauce is and how they garnish the bowl with almonds and hemp seeds. For my recreation, I made sure to fill it with lots of veggie goodness and white beans and almonds for a protein boost! You can add any desired veggies to this and even swap the quinoa for rice or another fave grain.

Veggie Grill Inspired Bombay Bowl with quinoa and a green cilantro curry sauce

Bombay Bowl Inspired by Veggie Grill

Serves 4

Adapted from Food Network

Ingredients
For the sauce:
2 cans coconut milk
3/4 cup vegetable broth
1 lime, juiced
1/4 cup cilantro, chopped
3 tablespoons green curry paste
2 garlic cloves, minced
1 tablespoon minced ginger
1/2 red onion, chopped
1 tablespoon coconut oil
1 teaspoon sea salt

For the bowl:
1 cup quinoa, cooked
1 can cannellini beans, drained and rinsed
1 zucchini, chopped
1/2 cup butternut squash, peeled and chopped
1 carrot, chopped
1/2 red onion, chopped
Handful of torn kale leaves
2 tablespoons olive oil
1 teaspoon sea salt
Optional garnishes: Almonds, hemp seeds, and cilantro

Directions

1. Preheat oven to 375 degrees Fahrenheit. Heat oil in a large pot over medium heat. Add onion and saute until softened, about 5-7 minutes. Add garlic and ginger and saute for 2 minutes.

2. Add coconut oil, vegetable broth, curry paste, and sea salt. Simmer over medium-low heat for 10-15 minutes. Remove from heat and add cilantro and lime juice. Set aside.

3. Meanwhile, put the chopped veggies in a bowl and toss with oil and pepper. Transfer to a lined baking tray and bake for 35-40 minutes, tossing halfway.

4. Steam kale in a small pot until the leaves have wilted slightly. Set aside.

5. Layer quinoa, kale, veggies, and beans in a bowl. Top with curry sauce and desired garnishes. Serve and enjoy!

Note: It may seem like a lot of ingredients to prepare so I recommend taking a shortcut with prechopped veggies, especially the butternut squash. It will save you a lot of time! You can also opt for frozen precooked quinoa as a time saver. 

Veggie Grill Inspired Bombay Bowl with quinoa and a green cilantro curry sauce

3 Comments on Bombay Bowl Inspired by Veggie Grill

  1. Karen
    December 14, 2015 at 7:42 am (2 years ago)

    This looks amazing!

    Reply
  2. Grammy
    January 21, 2016 at 7:57 am (2 years ago)

    I can’t wait to try this Karissa. Looks beautiful and I know it will taste wonderful. Thanks so much for sharing. Love you.

    Reply

Leave a Reply