Lately I’ve been loving these healthy dinner bowls. You can create so many combos, packed with tons of flavor and nutrition.
Tonight’s bowl included the following…
- tricolor quinoa with shaved almonds
- coconut curry carrots
- tiki masala chickpeas
- sautéed mixed cruciferous veggies
•COCONUT CURRY CARROTS•
slice peeled organic carrots on a diagonal. In a medium sautée pan, melt 1 tbsp of coconut oil, mince 3 cloves of garlic, 1/2 tsp fresh grated ginger , 1 tsp curry powder, 1/4 tsp smoked paprika, 1/4 tsp turmeric. Add carrots and stir. Stir in 1/2 cup canned organic coconut milk. Cover and occasionally stir for about 25 mins.
Preheat oven to 400 degrees. Drain and rinse 1 can of organic chickpeas. Add chickpeas to a small bowl, with 1 tbsp of tiki masala sauce (I found this at trader joes) Spread chickpeas onto a cookie sheet and bake for about 15 mins.
On medium heat in a medium sautée pan, melt 1 1/2 tbsp of coconut oil. Chop 4 cloves of garlic and add to pan. Add in veggies along with 1/4 tsp salt. Sautée for about 15 minutes.
I found all of the ingrediants at my local trader joes!