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White dinner plate with red quinoa, dill chickpeas, roasted cauliflower and roasted sweet potatoes on a pink background with a silver fork and white napkin

Red Quinoa & Curry Veggie Bowl

cauliflower, chickpeas, sweet potato

STARS

Cook and serve red quinoa and farro together as a base for mixed vegetable curry. Coat chickpeas, roasted cauliflower, and sweet potatoes in homemade curry sauce with a bit of a kick to it. Top it off with chopped parsley and mint and a side of cooling raita. It's a hearty vegetarian meal that will satisfy.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Bowl

  • 4 cups sweet potatoes or yams, peeled and cut into 1-inch chunks
  • 2 tablespoons olive oil, divided
  • 4 cups cauliflower florets
  • ¾ cup farro
  • ¾ cup red quinoa
  • 1 15-ounce can chickpeas, drained and rinsed
  • Salt and pepper to taste

Curry Veggie Sauce

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon lemongrass, minced
  • 1 teaspoon curry powder
  • 1 tablespoon vindaloo paste
  • 1/2 teaspoon turmeric
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can full-fat coconut milk
  • 1 lime, juiced
  • Salt and pepper to taste

Raita

  • 1 cup plain yogurt
  • ¼ cup shredded carrot
  • ¼ cup shredded cucumber
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
Directions
1
Preheat the oven to 400°F. 
2
Season the yam with salt and pepper and toss with 1 tablespoon olive oil on a baking sheet. Roast until tender, about 25 minutes.  
3
Season cauliflower florets with salt and pepper and toss with 1 tablespoon olive oil on a separate baking sheet and roast until golden and tender, about 15 minutes. 
4
Meanwhile, cook the farro and quinoa according to package instructions. 
5
For the curry sauce, heat the oil in a large skillet over medium heat and add the onion, garlic, ginger, and lemongrass; sauté, stirring until tender, 2 to 3 minutes. 
6
Stir in the curry powder, vindaloo paste and turmeric and cook for 1 minute, until fragrant. Add the tomatoes and coconut milk, bring to a boil, then reduce the heat and simmer for 5 to 8 minutes, until thickened. Stir in lime juice, taste, and adjust seasoning.
7
Place all raita ingredients in a small bowl and stir to combine; season to taste. 
8
Divide the farro, quinoa, yams, cauliflower, and chickpeas between bowls and serve with curry sauce and raita on the side.

Red Quinoa & Curry Veggie Bowl

cauliflower, chickpeas, sweet potato

STARS

Cook and serve red quinoa and farro together as a base for mixed vegetable curry. Coat chickpeas, roasted cauliflower, and sweet potatoes in homemade curry sauce with a bit of a kick to it. Top it off with chopped parsley and mint and a side of cooling raita. It's a hearty vegetarian meal that will satisfy.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Bowl

  • 4 cups sweet potatoes or yams, peeled and cut into 1-inch chunks
  • 2 tablespoons olive oil, divided
  • 4 cups cauliflower florets
  • ¾ cup farro
  • ¾ cup red quinoa
  • 1 15-ounce can chickpeas, drained and rinsed
  • Salt and pepper to taste

Curry Veggie Sauce

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon lemongrass, minced
  • 1 teaspoon curry powder
  • 1 tablespoon vindaloo paste
  • 1/2 teaspoon turmeric
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can full-fat coconut milk
  • 1 lime, juiced
  • Salt and pepper to taste

Raita

  • 1 cup plain yogurt
  • ¼ cup shredded carrot
  • ¼ cup shredded cucumber
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste

Directions

1
Preheat the oven to 400°F. 
2
Season the yam with salt and pepper and toss with 1 tablespoon olive oil on a baking sheet. Roast until tender, about 25 minutes.  
3
Season cauliflower florets with salt and pepper and toss with 1 tablespoon olive oil on a separate baking sheet and roast until golden and tender, about 15 minutes. 
4
Meanwhile, cook the farro and quinoa according to package instructions. 
5
For the curry sauce, heat the oil in a large skillet over medium heat and add the onion, garlic, ginger, and lemongrass; sauté, stirring until tender, 2 to 3 minutes. 
6
Stir in the curry powder, vindaloo paste and turmeric and cook for 1 minute, until fragrant. Add the tomatoes and coconut milk, bring to a boil, then reduce the heat and simmer for 5 to 8 minutes, until thickened. Stir in lime juice, taste, and adjust seasoning.
7
Place all raita ingredients in a small bowl and stir to combine; season to taste. 
8
Divide the farro, quinoa, yams, cauliflower, and chickpeas between bowls and serve with curry sauce and raita on the side.