Savory Coconut Brown Rice and Quinoa Bowl

12 INGREDIENTS • 4 STEPS • 30MINS

Savory Coconut Brown Rice and Quinoa Bowl

Roasted Vegetable and Quinoa Bowls with Coconut-Almond Sauce | salted plains.com When the days turn shorter and colder, it is almost without thinking that I gravitate towards roasted vegetables paired with brown rice or quinoa or even pureed into soup. There is comfort in winter's heartiest vegetables.
Love This Recipe?
Roasted Vegetable and Quinoa Bowls with Coconut-Almond Sauce | salted plains.com When the days turn shorter and colder, it is almost without thinking that I gravitate towards roasted vegetables paired with brown rice or quinoa or even pureed into soup. There is comfort in winter's heartiest vegetables.
author_avatar
Alina Zhukovskaya
Hi I'm Alina, an award-winning, board-certified health coach, detox specialist, chef, and creator of the #1 Diet in America, as selected by Harper's Bazaar Magazine.
http://AlinaZ.com

30MINS

Total Time

Ingredients

Servings
2
us / metric
Quinoa
2 cups
Quinoa, cooked
equals 2/3 cup uncooked quinoa
Canned Chickpeas
1 cup
Canned Chickpeas
Coconut Oil
2 Tbsp
Coconut Oil
Garlic
2 cloves
Garlic, chopped
Fresh Ginger
1 in
Fresh Ginger, chopped
Carrot
1/2 cup
Carrots, chopped
Red Cabbage
1/2 cup
Red Cabbage, shredded
Red Chili Pepper
1/2 cup
Red Chili Peppers, shredded
Kale
1/2 cup
Kale, shredded
Coconut Flakes
1/2 cup
Large Coconut Flakes
Mineral Salt
1/2 tsp
Mineral Salt
Apple Cider Vinegar
to taste
Apple Cider Vinegar

Nutrition Per Serving

VIEW ALL
Calories
973
Fat
31.0 g
Protein
30.7 g
Carbs
142.7 g
Love This Recipe?
author_avatar
Alina Zhukovskaya
Hi I'm Alina, an award-winning, board-certified health coach, detox specialist, chef, and creator of the #1 Diet in America, as selected by Harper's Bazaar Magazine.
http://AlinaZ.com

Cooking Instructions

Hide images
step 1
Shred the Kale (1/2 cup), Red Chili Pepper (1/2 cup), and Red Cabbage (1/2 cup). Chop the Garlic (2 cloves), Carrot (1/2 cup), and Fresh Ginger (1 in).
step 1 Shred the Kale (1/2 cup), Red Chili Pepper (1/2 cup), and Red Cabbage (1/2 cup). Chop the Garlic (2 cloves), Carrot (1/2 cup), and Fresh Ginger (1 in).
step 2
Brown the ginger and garlic in a pan with Coconut Oil (2 Tbsp). Add carrots, purple cabbage, red pepper, and kale, and saute for about 1-2 minutes.
step 2 Brown the ginger and garlic in a pan with Coconut Oil (2 Tbsp). Add carrots, purple cabbage, red pepper, and kale, and saute for about 1-2 minutes.
step 3
Add Quinoa (2 cups), Canned Chickpeas (1 cup), and Coconut Flakes (1/2 cup). Season with Mineral Salt (1/2 tsp) and Apple Cider Vinegar (to taste). Mix well to combine. Taste and adjust seasonings if needed.
step 3 Add Quinoa (2 cups), Canned Chickpeas (1 cup), and Coconut Flakes (1/2 cup). Season with Mineral Salt (1/2 tsp) and Apple Cider Vinegar (to taste). Mix well to combine. Taste and adjust seasonings if needed.
step 4
Serve, and enjoy!
step 4 Serve, and enjoy!

Tags

Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Rice
Vegetables
Whole Grains
top