RECIPE

12 INGREDIENTS •4 STEPS •30min

Savory Coconut Brown Rice and Quinoa Bowl

Name: Savory Coconut Brown Rice and Quinoa Bowl
Total time: 1800 s
Yield: 2
Ingredients: 2 cup Quinoa; 1 cup Canned Chickpeas; 2 tablespoon Coconut Oil; 2 clove Garlic; 1 inch Fresh Ginger; 1/2 cup Carrot; 1/2 cup Red Cabbage; 1/2 cup Red Chili Pepper; 1/2 cup Kale; 1/2 cup Large Coconut Flakes; 1/2 teaspoon Mineral Salt; to taste Apple Cider Vinegar

5.0

1 Ratings

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.

Savory Coconut Brown Rice and Quinoa Bowl Recipe | SideChef

WATCH FULL VIDEO

SAVE RECIPE

+ ADD TO PLAN

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

Save Time,
Shop Ingredients

Delivery & Pickup From

Estimated Total: Estimated Total:

Fulfilled by

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

30min

Total Time

$1.88

Cost Per Serving

Ingredients

Servings

US / METRIC

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 cup

Large Coconut Flakes

1/2 tsp

Mineral Salt

to taste

Apple Cider Vinegar

Try This Recipe

Save Time,
Shop Ingredients

Delivery & Pickup From

Estimated Total: Estimated Total:

Fulfilled by

Nutrition Per Serving

VIEW ALL

CALORIES

983

FAT

31.2 g

PROTEIN

31.3 g

CARBS

144.7 g

Cooking Instructions

HIDE IMAGES

Step 1

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) .

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 Large 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!

Watch Full Video

Rate & Review

5.0

1 Ratings

Tap to Rate:

title

description

Savory Coconut Brown Rice and Quinoa Bowl

Ingredients

Try This Recipe

Nutrition Per Serving

Cooking Instructions

Watch Full Video

Rate & Review

Tags

More from Alina Zhukovskaya

Easy Tiramisu Banana Trifle

No Bake 5-Minute Apple Cobbler

Gluten-Free Black Eyed Pea Croquettes

Dairy-Free Quesadilla

Gluten & Meat Free Pasta Bolognese

Coconut Chlorophyll Smoothie

Easy Hummus Dip

Vanilla Chia Pudding

Sprouted Tofu Sandwich

Loaded Baked Sweet Potato

Golden Milk Smoothie

Chickenless "Chicken Salad"

Gluten-Free Hummus Collard Wraps

Vegan Bacon Cheeseburger

No-Bake Date Brownies

Perfect Green Smoothie

Recommended Recipes

{{name}}