Coconut Curry Luscious Bowl

March 20, 2011 by Leanne Vogel September 1, 2014

Luscious bowls are loaded with veggies, protein, and in this case, beneficial fats [from the coconut + cashews]. It’s one finger licking, metabolism boosting, digestive supporting dinner!

Ingredients

Grain/Protein

• 2 1/2 cups water
• 1/2 cup brown rice
• 1/2 cup red quinoa
• 1/2 cup egg whites
• 1 tablespoon coconut oil

Veggies

• 2 heads of kale, torn into bite sized pieces
• 2 yellow onions, chopped
• 1 zucchini, chopped
• 2 red peppers, chopped
• 1 sweet potato, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon herbamare
• 1/2 teaspoon paprika

Coconut Curry Sauce

• 1/4 cup raw cashews
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut milk
• 2-3 tablespoon lime juice
• 1/2 teaspoon herbamare
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander powder
• 1/4 teaspoon fresh ginger, grated
• 1/4 teaspoon chili powder
• pinch cinnamon
• pinch garlic powder
• pinch cardamom
• pinch ground cloves – I ground whole cloves in my coffee grinder

Instructions

1. To make the grain: combine all ingredients but egg whites in a medium saucepan. Cover and bring to a boil before reducing to simmer and allowing to cook for 30-40 minutes. In the last 10 minutes of cooking, when there’s still a bit of water left, stir in egg whites and place the lid back on. Once complete, remove from heat and allow to sit with lid on until ready.
2. To make the veggies: preheat oven to 400F and combine all ingredients but kale on a baking sheet. Make sure to toss so that all veggies are coated in oil. Place in the oven for 35-40 minutes until sweet potato is soft. Add kale for the last 5 minutes of cooking.
3. To make the coconut curry sauce: Combine all ingredients in a blender and blend until smooth.
4. To make the luscious bowl: stack each yummy creation from above in a deep bowl and dig in!

Nutrition Information Per Serving