DIY Protein Poha Power Bowl

Stop choosing between quick and nutritious. When Chef Guntas asked for a breakfast that truly fuels a busy morning — without the mid-day slump — this DIY Protein Poha Power Bowl became the answer. It's a gut-friendly glow-up for your everyday poha.

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Prep Time 5

Cook Time 10

Servings: 1

Course: Breakfast

Cuisine: Indian

Calories: 420

Ingredients Method Nutrition Video Notes

Ingredients

⁠½ cup (35–40 g dry) Thick poha (beaten rice) – rinsed and drained
¾ cup (100 g) Steamed sprouted green moong
75 g A2 paneer, crumbled
½ cup Finely chopped onion + capsicum + carrot
1 tsp Cold-pressed rice bran oil/A2 ghee
⁠¼ tsp Mustard seeds + curry leaves + turmeric powder
⁠Salt – to taste
2 tsp Lemon juice
1 tbsp Pumpkin seeds or sunflower seeds – for zinc + crunch
1 tbsp Fresh coriander or microgreens – for garnish

Method

Prep: Soak thick poha for 2–3 mins, then drain it completely.
Sizzle: Heat A2 ghee/oil. Pop some mustard seeds, curry leaves, and turmeric.
Sauté: Toss in diced onion, capsicum, and carrot for a quick 2-3 minute crunch.
Protein Pop: Fold in steamed moong and crumbled A2 paneer. Stir-fry for 3 mins.
Finish: Toss in the poha, salt, and a squeeze of lemon. Keep it light and fluffy!
To top if off: Garnish with seeds, coriander, or microgreens and serve warm.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 28gFat: 14g

Video

Notes

Why does it work?

Sprouted Moong & A2 Paneer: A powerhouse duo for muscle recovery and satiety.
Complex Carbs: Thick poha keeps energy stable—no heavy bloating here.
Nutrient Boost: Turmeric and curry leaves provide antioxidants, while lemon juice ensures you’re actually absorbing that plant-based iron.

Pro Tip: Swap paneer for tofu to go vegan, and add a pinch of black pepper to maximize the turmeric’s benefits!

Note: This recipe supports general wellness. Adjust portions based on your unique activity levels or consult a pro!