Nothing makes me happier than a bowl full of delicious, wholesome ingredients. Due to the popularity of my Macro Bowl recipe, I have created a new quinoa bowl stuffed full of nutrient dense food that will provide you with tons of energy and leave you satisfied. This bowl is seriously filling thanks to the coconut milk and makes perfect leftovers for lunch the next day.

Don’t be scared of the long instructions, this recipe is simple, it just requires a few steps to achieve the final masterpiece.

WHAT YOU NEED

For the Coconut Curried Quinoa

• 1 cup quinoa
• 1 can full fat coconut milk
• 1 white onion chopped up
• 1 tsp of turmeric powder
• 1/4 cup of raisins
• 1 tbsp coconut oil

For the Roasted Chickpea & Cauliflower

• 1 can chickpeas drained and rinsed
• 1 large head of cauliflower cut up 
• a little more melted coconut oil
• 1-2 tbsp curry powder or garam masala powder.
• salt and pepper

For the rest of the bowl

• 1 large apple diced up
• 1 red pepper diced up
• 1/2 package of arugula (more or less…) or kale (or both!)

For the Lemon Cream Sauce

• 1/2 cup of cashews
• 1/4 cup of water
• juice of 1-2 lemons

WHAT TO DO

1. Start by pre-heating the oven to 400 degrees. Chop up the cauliflower and open, drain and rinse the chickpeas. The cut up cauliflower and chickpeas both go into your largest roasting pan with a little melted coconut oil and the curry powder plus a little salt and pepper. Into the oven they go and set the timer to 60 mins, stirring occasionally.
2. To make the coconut quinoa start my melting 1 tbsp of coconut oil in a pot and adding the onions. Cook until they start start to soften (approx 5 min). Add the turmeric and raisins, stir for another minute or two. Now add the can of coconut milk and bring the heat up till you almost have a boil, then add the quinoa. Cook for 20 minutes on low heat or until the quinoa is done. Turn off the heat and put the lid on for 5 minutes (or more) and then fluff when you are ready to put the whole bowl together.
3. Chop up the arugula, red pepper and apple to have ready.
4. To make the lemon “cream” simply add the cashews, water and lemon to your high speed blender or food processor and blend until creamy…. You might need more or less water depending on how juicy your lemons where.
5. Once the cauliflower is done you can now start to assemble your bowls. I like to do mine individually instead of mixing it all together first then serving.
6. In each bowl put a little quinoa, cauliflower chickpea mixture, apple, red pepper, arugula, and drizzle with lemon cream sauce.
7. Enjoy!

xoxo

Rebecca