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.
Makes 1 servings
- 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
How to make it
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.