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Coconut quinoa bowl with roasted broccoli & hummus
Coconut quinoa bowl with roasted broccoli & hummus
986kcal Per person
32g Protein
83g Carbs
59g Fat
23g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 3 fluid ounces coconut milk (90 ml)
- 1 carrot
- 6 radishes
- ½ cucumber
- 4 ounces broccoli florets (frozen) (112 g)
- 1 tablespoon olive oil (15 ml)
- 3 ounces edamame (84 g)
- 1 squeeze lime juice (5 ml)
- 1 teaspoon honey (7 g)
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- 2 ounces hummus (56 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Cook the quinoa according to the package instructions, replacing part of the water with coconut milk. Set aside and let it cool slightly.
- Slice the carrot into rounds and cut the radishes and cucumber into thin strips.
- Toss the broccoli and carrot with the oil, a pinch of salt and pepper. Spread the vegetables on a baking sheet and roast for 15-20 minutes, or until tender and lightly roasted.
- Prepare the edamame according to the package instructions.
- Place the radishes and cucumber in a bowl. Add the lime juice, honey and a pinch of salt, mix well and let marinate for 5-10 minutes.
- Scoop the coconut quinoa into a bowl. Arrange the broccoli, carrot, edamame, radish and cucumber on top.
- Drizzle with soy sauce and Sriracha. Add a scoop of hummus on top.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Replace part of the lime juice with rice vinegar or apple cider vinegar. For a more subtle taste of the radish and cucumber, you can rinse them briefly after marinating and pat them dry.
2. Garnish with fresh cilantro.
