Little Sunny Kitchen · by Diana★ 4.8 (11)
Curry Quinoa Bowl
NUTRITION · PER SERVING25M COOK
CAL 35%·PRO 32%
CARBS 74G42% OF CAL
13G FIBER0G ADDED11G INTRINSIC51G OTHER11G TOTAL SUGAR
FAT 41G53% OF CAL
26G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan quinoa and black bean bowl topped with a creamy coconut curry sauce infused with lemongrass. Nutritious, affordable, and full of flavor for busy weeknight dinners.
mainthaibowlbeans🍳 skillet🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup quinoa (uncooked)
- 1 cup water
- ½ teaspoon salt
- ½ cup black beans (cooked and rinsed under water)
- 1 small lime (juiced)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon vegetable oil (to saute)
- ½ yellow onion (diced)
- 2 small carrots (diced)
- 2 green chilis (pierced (omit if you don't like spicy food))
- ½ cup mixed bell peppers (red, green, yellow)
- 1 potato (diced)
- ⅓ cup peas (frozen or fresh)
- ¾ (300 ml) can coconut milk
- 2 teaspoons lemongrass paste (optional)
- 1 teaspoon curry powder
- salt and pepper
At a glance
PER SERVING · TIME 25M
CAL 35%·PRO 32%
CARBS 74G42% OF CAL
13G FIBER0G ADDED11G INTRINSIC51G OTHER11G TOTAL SUGAR
FAT 41G53% OF CAL
26G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1402mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1200mg
- Calcium
- 102mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.