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Curried Quinoa Veggie Bowl

Rated as 4.47 out of 5 Stars
2

"Caulflower florets are tossed in a fragrant spice mixture, baked until tender, and served atop bowls of quinoa with peas in a creamy coconut milk sauce."
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Ingredients

servings 253
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 450 degrees F.
  2. Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.
  3. Arrange on a baking sheet and bake until tender, about 35 minutes.
  4. Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat.
  5. Add garlic and onion and saute for 5 minutes, until transparent.
  6. Add quinoa and cook for another 5 minutes, stirring often.
  7. Add Silk, curry powder and salt, bringing mixture to a boil.
  8. Reduce heat to a simmer, cover and cook for 20 minutes.
  9. Remove from heat and stir in peas.
  10. Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.

Nutrition Facts


Per Serving: 253 calories; 11.5 31.8 8.5 0 477 Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The Coconut oil really adds to the flavour of the dish. Served if on rice and everybody envoyed if.

Most helpful critical review

I found this recipe a bit bland but holding promise. I will try it again, adding some pepper and additional spices.

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The Coconut oil really adds to the flavour of the dish. Served if on rice and everybody envoyed if.

Tasted fantastic, and the coconut flakes brought all the flavors together.

I found this recipe a bit bland but holding promise. I will try it again, adding some pepper and additional spices.

Loved it! I don't like peas in my recipe, but this worked very well with the peas!

I found this recipe to be very flavorful and hearty. I followed the recipe exactly, except for using canned coconut milk instead of Silk. I will definitely make this again.

Loved the idea of cooking quinoa in coconutmilk as an alternative for the broth I usually use and it really gave it a different flavor and a more creamy texture. We loved the flavor of the caul...

I made 1 1/2 cup of quinoa. When it was done cooking I mixed 1/2 a cup of coconut milk(unsweetened) and added more curry powder to the milk. Mixed until there were no more chunks of curry and wh...

Good but definitely not my favorite. Father inlaw and husband didn't feel great about it.

I love the creaminess of the coconut mk in this recipe. It's a great vegan make-ahead lunch option!