Vegan coconut quinoa bowl – Packed with flavors and nutrients. Topped with tempeh and broccolis.
Coconut is one of the recent flavor I experimented in food. I find it delicious mixed with scallions and and ginger. In this recipe, it’s the perfect touch to a complete and healthy vegan bowl.
Usually, coconut milk is paired with jasmine rice in asian dishes. Here I experimented something new with quinoa and it was delicious! I added some ginger and onion to enhance the taste of the coconut. You can even add one tablespoon of cumin! It pairs nicely with the ginger.
In this recipe, the broccolis are a really nice addition to the coconut quinoa and the tempeh. It’s a great balance between the sweet, the sour, the bitter and also a nice texture mix.
My sautéed tempeh recipe is here and it’s a go to for every quick loaded in protein meal made in 5 minutes!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
- 3 cups of uncooked quinoa
- 1 lb of broccolis rinsed
- 1 can of full fat coconut milk
- 3 scallion leaves
- salt & pepper to taste
- 1 tbsp of ginger
- 1 tbsp of olive oil
- 1 onion
- Cook quinoa according to packaging.
- Cook diced onion in a sautéed pan.
- Roast broccolis at 450 degrees for 10 minutes.
- When quinoa is cooked, add the coconut can and onion.
- Mix on low heat.
- Serve with broccolis and tempeh and top with scallions.