Veggie Coconut Bowl

We can't get enough of this delicious, vegan-friendly bowl packed with healthy fats and complex carbs.

Recipe: How to Make a Vegan Veggie Coconut Bowl
 Courtesy Image

Whether you’re looking for a protein boost, your daily serving of vegetables, or just something that tastes damn good, this bowl has got what you’re looking for.

Vegan-friendly and rich in nutrients, this recipe calls for a mix-in of quinoa, a few of your favorite vegetables and spices, and a splash of rich, creamy coconut milk for the ultimate Instagram-worthy bowl.

Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan.

Prep time

5 min.

Cook time

15 min.

  • 2 cups chopped, mixed and sautéed vegetables of choice (zucchini and bell peppers, for instance)
  • 1 cup cooked quinoa
  • ½ small can (100 mL) full-fat coconut milk
  • 2 tsp smoked paprika
  • Sea salt and pepper, to taste
  • For the toppings:
  • 4 grape tomatoes, halved
  • 1 handful fresh cilantro

Place all ingredients, except for the toppings, in a pot and cook at medium to high heat for 5 minutes. Stir well.

Serve with the tomatoes and cilantro, and serve.