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Vegetable Curry Buddha Bowl served

Vegetable Curry Buddha Bowl

The Vegetable Curry Buddha Bowl combines the flavors of Asian cuisine with modern, health-conscious eating. The silky base of coconut milk and the intense flavors of red curry paste harmonize perfectly with fresh vegetables and quinoa. This dish is not only nutritious and easy to prepare but also extremely visually appealing thanks to the colorful vegetables. It's the perfect choice for a quick yet special lunch or dinner.

Prep Time 20 min
Preparation 20 min
Total 40 min
380 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 150 g Quinoa
⭕ 150 g Carrots
⭕ 200 g Broccoli
⭕ 2 Bell Peppers
⭕ 150 g Zucchini
⭕ 400 ml Coconut Milk
⭕ 2 tbsp Red Curry Paste
⭕ 1 db Onion
⭕ 2 cloves Garlic
⭕ 1 tsp Ginger (grated)
⭕ 2 tbsp Olive Oil
⭕ 1 packet Fresh Cilantro
⭕ 1 db Lime
⭕ 2 tbsp Sesame Seeds

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    Preparation Steps

    1

    Cook the quinoa according to package directions and let cool.

    2

    Wash the vegetables. Julienne the carrots, cut the broccoli into florets, and slice the bell peppers and zucchini.

    3

    Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant. Add the grated ginger and red curry paste, and stir to combine.

    4

    Add the carrots and broccoli and stir-fry for 3-4 minutes. Then, add the bell peppers and zucchini and cook for another 2-3 minutes.

    5

    Pour in the coconut milk and let the vegetables simmer for 5-7 minutes, or until tender-crisp.

    6

    In a bowl, arrange the cooked quinoa and the curried vegetables. Garnish with fresh cilantro and toasted sesame seeds.

    7

    Drizzle with fresh lime juice before serving. Serve immediately, warm or at room temperature.