Curried Coconut Quinoa Bowl

with roasted cauliflower and edamame

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts, Soy, Tree Nuts

Calories Conscious
A note about serious food allergies

Quinoa bowls aren't just about feeling good and being good; they have to taste good. Otherwise, you've got yourself a bowl you won't eat and you'll be heading for the potato chips to fill you up. Here, we're giving you health and a cornucopia of flavors: the warm heat of curry, the slightly sweet of coconut, the brightness of lime, and, well, peanuts. (We're going to assume you know what they taste like.) Pile it all together and throw away that chip bag.

In Your Box (serves 2)

  • ½ cup Quinoa
  • 2 oz. Spinach
  • 1 Cauliflower Head
  • 6 oz. Carrot
  • 1 Lime
  • Info
    ½ oz. Roasted Peanuts
  • Info
    5⅖ fl. oz. Coconut Milk
  • Info
    4 oz. Edamame
  • Info
    1 Tbsp. Yellow Curry Paste
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Quinoa

    Cook the Quinoa

    Bring a medium pot with quinoa and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 14-16 minutes. Remove from burner and stir in spinach until it wilts. Season with a pinch of salt and pepper. While quinoa cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Remove leaves from cauliflower head, core, and cut into bite-sized florets. Peel, trim, and cut carrot into ¼" slices on an angle. Quarter lime. Coarsely chop peanuts.

  • Step 3 - Sear the Vegetables

    Sear the Vegetables

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place cauliflower florets and carrots in hot pan and cook undisturbed until lightly charred, 2-3 minutes. Remove from burner and season with ½ tsp. salt and ¼ tsp. pepper. Reserve pan; no need to wipe clean.

  • Step 4 - Roast the Vegetables

    Roast the Vegetables

    Transfer seared vegetables to prepared baking sheet. Spread into a single layer and roast until tender, 6-8 minutes. While vegetables roast, make curry.

  • Step 5 - Make the Curry Sauce

    Make the Curry Sauce

    Return pan used to sear vegetables to medium heat. Add coconut milk, edamame, and curry and stir constantly until curry is dissolved, 30 seconds to 1 minute. Bring to a simmer and cook until a line can be drawn that holds for 5 seconds, 8-10 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of quinoa on a plate. Add roasted vegetables and top with curry sauce. Garnish with peanuts and serve with lime wedges.