Coconut Quinoa Bowl

Coconut Quinoa Bowlwith Bok Choy, Crispy Chickpeas, and Sriracha Mayo

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
By Chef Andrea

By Chef Andrea

Calories740
Protein19g
Total Carb72g
Total Fat44g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • 13.5-ounce can lite coconut milk
    13.5-ounce can lite coconut milk
  • quinoa
    quinoa
  • chickpeas
    chickpeas
  • baby bok choy
    baby bok choy
  • red bell pepper
    red bell pepper
  • dinosaur kale
    dinosaur kale
  • scallion
    scallion
  • ginger
    ginger
  • Sriracha
    Sriracha
  • mayonnaise
    mayonnaise
  • gluten-free soy sauce
    gluten-free soy sauce
  • rice wine vinegar
    rice wine vinegar

What You'll Need

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

Allergens