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RECIPE
12 INGREDIENTS4 STEPS30MIN

Savory Coconut Brown Rice and Quinoa Bowl

5.0
1 Ratings

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Alina Z

Alina Z (Zhukovskaya) is 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.
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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.
30MIN
Total Time

Alina Z

Alina Z (Zhukovskaya) is 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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cups
Quinoa , cooked
1 cup
Canned Chickpeas , cooked
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 tsp

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Nutrition Per Serving

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CALORIES
983
FAT
31.2 g
PROTEIN
31.3 g
CARBS
144.7 g

Cooking Instructions

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

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Nutrition Per Serving
Calories
983
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
17.5 g
88%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
144.7 g
53%
Fiber
21.8 g
78%
Sugars
11.1 g
--
Protein
31.3 g
63%
Sodium
948.5 mg
41%
Vitamin D
--
--
Calcium
200.7 mg
15%
Iron
10.1 mg
56%
Potassium
1563.0 mg
33%
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