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SideChef
Recipes
Beans & Legumes
Savory Coconut Brown Rice and Quinoa Bowl
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12 INGREDIENTS • 4 STEPS • 30MINS

Savory Coconut Brown Rice and Quinoa Bowl

Recipe
5.0
1 rating
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.
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Savory Coconut Brown Rice and Quinoa Bowl
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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
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.
30MINS
Total Time
$2.63
Cost Per Serving
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
Carrot, chopped
Red Cabbage
1/2 cup
Red Cabbage, shredded
Red Chili Pepper
1/2 cup
Red Chili Pepper, shredded
Kale
1/2 cup
Kale, shredded
Coconut Flakes
1/2 cup
Large Coconut Flakes
Mineral Salt
as needed
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
Add to plan
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Savory Coconut Brown Rice and Quinoa Bowl
Save
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 InstructionsHide 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 (as needed) 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 (as needed) 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!
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Tags
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Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Rice
Vegetables
Whole Grains
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