Caribbean Coconut Quinoa Bowl Recipe

About this recipe

A vibrant and creamy quinoa bowl featuring coconut milk, black beans, sweet potatoes, and a hint of tropical spices for a satisfying and protein-packed lunch.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• NaN Aroy-D Coconut Milk
• Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
• 140G Sichuan Sweet Potato Noodle, 140G
• 1 piece Yellow Bell Pepper
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Bart Allspice Ground 40g
• - Natco Ground Cinnamon 100g
• 100 G Natco Paprika Powder
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 100 g Wijaya Coriander Seeds 100G

Instructions

1. 1. Peel and dice the sweet potato into small cubes for even cooking.
2. 2. Heat olive oil in a pan and sauté diced onion and minced garlic until fragrant.
3. 3. Add the sweet potato cubes and cook for 5 minutes, stirring occasionally.
4. 4. Stir in the ground allspice, cinnamon, paprika, salt, and black pepper to coat the vegetables.
5. 5. Add the coconut milk and simmer gently until the sweet potatoes are tender, about 10 minutes.
6. 6. Cook the quinoa in a separate pot following package instructions until fluffy.
7. 7. Dice the red bell pepper and add it to the pan along with the cooked black beans.
8. 8. Stir everything well and let it cook for another 5 minutes to meld the flavors.
9. 9. Serve the quinoa as a base in bowls and top it with the coconut vegetable mixture.
10. 10. Garnish with freshly chopped coriander before serving warm.