Past Recipes
Coconut Quinoa Bowl

Coconut Quinoa Bowl with Bok Choy, Crispy Chickpeas, and Sriracha Mayo

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Looking for an easy way to upgrade your grains? Here, Chef Andrea cooks quinoa in coconut milk to infuse it with creamy, nutty, naturally sweet flavor, creating a fluffy base for ginger-roasted chickpeas, bell peppers, and bok choy. It’s all drizzled with one of our all-time favorite toppings: spicy Sriracha mayo.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 740
  • Protein 19g
  • Total Carb 72g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell pepper
    • 1
    • red bell pepper
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • scallion
    • 1
    • scallion
  • mayonnaise
    • 2 packets
    • mayonnaise
  • ground ginger
    • 1/2 teaspoon
    • ground ginger
  • rice wine vinegar
    • 1/2 tablespoon
    • rice wine vinegar
  • Sriracha
    • 1 packet
    • Sriracha
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • chickpeas
    • 1 cup
    • chickpeas
  • baby bok choy
    • 8 ounces
    • baby bok choy
  • quinoa
    • 2/3 cup
    • quinoa

What You’ll Need

  • kosher salt
  • black pepper
  • canola oil
  • 6" small pot with lid
  • baking sheet
  • 10" medium pan

Allergens

Cooking Steps

  1. Cook Coconut Quinoa

    Cook Coconut Quinoa

    Preheat oven to 425ºF. Open coconut milk and pour into a small pot. Bring to a simmer over medium heat until coconut fats are melted. Remove ¼ cup of liquid and discard. Add quinoa and ¼ teaspoon salt and stir to combine. Bring to a boil, then reduce heat to medium low, cover, and simmer until liquid is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse chickpeas. Pat dry with paper towel. Halve bok choy lengthwise. Rinse thoroughly. Cut into ½-inch pieces, keeping bulbs and leaves separate. Rinse remaining produce. Halve bell pepper. Discard seeds and stem. Cut into ½-inch pieces. Trim and discard long kale stems. Thinly slice leaves crosswise. Trim and discard scallion roots. Thinly slice, keeping white and light greens separate from dark greens. 

  3. Roast Bell Pepper and Chickpeas

    Roast Bell Pepper and Chickpeas

    Place chickpeas and bell pepper on a baking sheet and toss with ground ginger, 2 tablespoons canola oil, ¼ teaspoon salt, and black pepper as desired. Spread in a single layer and roast until crisp, 15-18 minutes.

  4. Make Sriracha Mayo

    Make Sriracha Mayo

    While bell pepper and chickpeas roast, in a small bowl, whisk or stir together Sriracha and mayonnaise. Taste, add salt and black pepper as desired, and set aside until serving. 

  5. Sauté Bok Choy and Kale

    Sauté Bok Choy and Kale

    Heat 1 tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add scallion whites and light greens and sauté until soft, about 3 minutes. Add bok choy bulbs and kale and sauté until tender, about 3 minutes. Stir in bok choy leaves to soften, 1-2 minutes more. Remove from heat and add soy sauce and rice wine vinegar. Stir to combine.

  6. Plate Coconut Quinoa Bowls

    Plate Coconut Quinoa Bowls

    Divide quinoa between serving bowls. Serve with sautéed greens, charred peppers, and crispy chickpeas and drizzle over Sriracha mayo. Dig in!

What is Plated?
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