Although I’ve been vegan for almost 4 years, it wasn’t until recently that I truly began eating a healthy plant-based and nutritious diet. I’m learning what my body truly requires and cutting out all the rest. It’s been a positive journey creating simpler, whole food meals at home!
During those really cold winter days, this is one of my go-to recipes for warmth, nutrients, and energy. Not only is this recipe incredibly satisfying and filling, it’s also easy to make. It’s gluten-free, vegan, and hosts many beneficial vitamins and minerals.
Coconut Curry Quinoa With Steamed Sweet Potato and Broccoli
Ingredients
- 2 cups cubed and steamed sweet potato
- 2 cups steamed broccoli florets
- 1 cup cooked quinoa
- 1/4 cup white onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp hemp seeds
- 2 tbsp coconut oil
- 1 tsp curry powder
- 1/2 tsp pink Himalayan salt
Directions
- Cook the quinoa according to package instructions. Set aside.
- Steam the broccoli and sweet potato until desired tenderness. Set aside.
- Add the coconut oil and the onion to a large frying pan. Saute on medium heat for 5 minutes
- Add the broccoli, sweet potato, and quinoa in the frying pan. Stir.
- Add the curry powder, salt, and minced garlic.
- Sautée for another 5 minutes.
- Stir in the hemp seeds before serving.
Enjoy!
