Delicious Vegan Coconut Curry Quinoa Bowl

/ Vegan Recipes / By

Looking for a nourishing meal that bursts with flavor? This Vegan Coconut Curry Quinoa Bowl is your answer. Packed with vibrant ingredients and a creamy coconut sauce, this dish will not only satisfy your taste buds but also leave you feeling energized. It’s a perfect vegan recipe for those hectic weeknights or meal prep days.

Imagine a blend of quinoa topped with a medley of fresh vegetables, simmered in a luscious coconut curry sauce that is both comforting and refreshing. This dish is not just a meal; it’s a delightful experience that will transport you to a tropical paradise with every bite.

The Ultimate Vegan Coconut Curry Quinoa Bowl Recipe

Vegan Coconut Curry Quinoa Bowl with quinoa, coconut curry sauce, bell peppers, lime, and cilantro on a wooden table.

This Vegan Coconut Curry Quinoa Bowl features fluffy quinoa as its base, complemented by colorful vegetables and a rich coconut curry sauce. It’s a satisfying and wholesome meal that is both creamy and aromatic, with a hint of spice that tantalizes the palate.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 can (14 oz) coconut milk
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
  2. Sauté Aromatics: In a large skillet, heat coconut oil over medium heat. Add diced onion, garlic, and ginger, and sauté until onion is translucent, about 3-4 minutes.
  3. Add Vegetables: Stir in bell pepper, zucchini, and broccoli. Cook for another 5 minutes, until the vegetables are tender.
  4. Make the Curry Sauce: Add coconut milk, red curry paste, soy sauce, and lime juice to the skillet. Stir until well combined and simmer for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  5. Assemble the Bowl: Fluff the cooked quinoa with a fork and divide it into serving bowls. Top each bowl with the coconut curry mixture and garnish with fresh cilantro.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 350kcal
  • Fat: 18g
  • Protein: 10g
  • Carbohydrates: 40g