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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.

Total Time

30min

5.0

1 Rating

Author: Alina Zhukovskaya

Servings:

Ingredients

•

2 cups

Quinoa , cooked

•

1 cup

GOYA® Chick Peas

•

2 Tbsp

Coconut Oil

•

2 cloves

Garlic , chopped

•

1 in

Fresh Ginger , chopped

•

1/2 cup

Carrots , chopped

•

1/2 cup

Red Cabbage , shredded

•

1/2 cup

Red Chili Peppers , shredded

•

1/2 cup

Kale , shredded

•

1/2 cup

Large Coconut Flakes

•

1/2 tsp

Mineral Salt

•

to taste

Apple Cider Vinegar

Cooking Instructions

Shred the Kale (1/2 cup) , Red Chili Peppers (1/2 cup) , and Red Cabbage (1/2 cup) . Chop the Garlic (2 cloves) , Carrots (1/2 cup) , and Fresh Ginger (1 in) .

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.

Add Quinoa (2 cups) , GOYA® Chick Peas (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.

Serve, and enjoy!

Nutrition Per Serving

CALORIES

973

FAT

31.0 g

PROTEIN

30.7 g

CARBS

142.7 g