Ingredients
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For the Coconut Curry Sauce:
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1 (14-ounce) can full-fat coconut milk (do not use light or reduced-fat)
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½ cup unsweetened natural cocoa powder (not Dutch process)
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2 tablespoons maple syrup or agave nectar
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1 teaspoon fresh grated ginger
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¼ teaspoon ground turmeric
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¼ teaspoon red pepper flakes (optional for extra heat)
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½ teaspoon salt
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For the Fermented Quinoa:
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1 cup uncooked white or red quinoa
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¾ cup water (or more as needed)
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½ small onion, thinly sliced
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For the Roasted Vegetables:
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2 medium sweet potatoes, cubed
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1 large butternut squash, cubed
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½ head cauliflower, cut into florets
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1 ear corn kernels, fresh or frozen
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1 tablespoon olive oil
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Optional toppings:
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Sliced avocado
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Chopped scallions or cilantro
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Diced tomato
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Sour cream or Greek yogurt (non-dairy alternatives work great too!)
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Crushed tortilla chips or baked plantain chips
Directions
Subtitle: A delicious and nutritious vegan meal packed with Caribbean flavors!
Description: This budget-friendly, gluten-free, high-protein, and oil-free recipe combines fermented quinoa, roasted vegetables, and tofu in a creamy coconut curry sauce. It’s perfect for busy weeknights and can be prepared in just 30 minutes!
Ingredients:
For the Coconut Curry Sauce:
1 (14-ounce) can full-fat coconut milk (do not use light or reduced-fat)
½ cup unsweetened natural cocoa powder (not Dutch process)
2 tablespoons maple syrup or agave nectar
1 teaspoon fresh grated ginger
¼ teaspoon ground turmeric
¼ teaspoon red pepper flakes (optional for extra heat)
½ teaspoon salt
For the Fermented Quinoa:
1 cup uncooked white or red quinoa
¾ cup water (or more as needed)
½ small onion, thinly sliced
⅓ cup chopped green olives (pitted and halved)
For the Roasted Vegetables:
2 medium sweet potatoes, cubed
1 large butternut squash, cubed
½ head cauliflower, cut into florets
1 ear corn kernels, fresh or frozen
1 tablespoon olive oil
Optional toppings:
Sliced avocado
Chopped scallions or cilantro
Diced tomato
Sour cream or Greek yogurt (non-dairy alternatives work great too!)
Crushed tortilla chips or baked plantain chips
Instructions:
Make the Coconut Curry Sauce:
1. In a high-speed blender, combine all the ingredients for the sauce until smooth. Set aside.
Prepare the Fermented Quinoa:
1. Rinse the quinoa and cover with filtered water in a small saucepan. Bring to a boil, reduce heat to low, and simmer covered for about 10 minutes or until tender. Drain any excess liquid and transfer to a bowl.
2. Add the sliced onion and olives to the cooked quinoa mixture and toss well. Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes.
Roast the Vegetables:
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
3. Place the sweet potatoes, butternut squash, cauliflower, and corn on separate baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together to coat evenly.
4. Spread the vegetable mix out on the baking sheets in one layer. Roast for about 20-25 minutes or until golden brown and tender. Remove from the oven and set aside.
Assemble the tofu bowls:
5. Cook the quinoa according to package directions using only ⅔ cup of water instead. Once cooked, fluff with a fork and add the reserved fermented quinoa mixture. Stir well.
6. Divide the cooked quinoa among four bowls. Top each bowl with ⅓ cup of the roasted vegetable mix.
7. To serve, pour the coconut curry sauce over the vegetable mixture in each bowl. Garnish with optional toppings like avocado, sour cream, or crushed tortilla chips. Enjoy!
Note: The curry sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to one week. Just warm it up before serving.
Steps
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1
Done
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In a high-speed blender, combine all the ingredients for the sauce until smooth. Set aside. |
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2
Done
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Rinse the quinoa and cover with filtered water in a small saucepan. Bring to a boil, reduce heat to low, and simmer covered for about 10 minutes or until tender. Drain any excess liquid and transfer to a bowl. |
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3
Done
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Add the sliced onion and olives to the cooked quinoa mixture and toss well. Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes. |
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4
Done
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Place the sweet potatoes, butternut squash, cauliflower, and corn on separate baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together to coat evenly. |
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5
Done
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Spread the vegetable mix out on the baking sheets in one layer. Roast for about 20-25 minutes or until golden brown and tender. Remove from the oven and set aside. |
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6
Done
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Cook the quinoa according to package directions using only ⅔ cup of water instead. Once cooked, fluff with a fork and add the reserved fermented quinoa mixture. Stir well. |
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7
Done
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Divide the cooked quinoa among four bowls. Top each bowl with ⅓ cup of the roasted vegetable mix. |
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8
Done
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To serve, pour the coconut curry sauce over the vegetable mixture in each bowl. Garnish with optional toppings like avocado, sour cream, or crushed tortilla chips. Enjoy! |
