Recipe: Spicy Kimchi Quinoa Bowls

This recipe is a combination of several recipes that Hubby has come across in the past few years.  He had a quinoa bowl at one of these healthy restaurants and decided to recreate it at home.  So this recipe is 100% his.  I did nothing at all to contribute, besides maybe eat it.

Ingredients:

6 tablespoons coconut oil, divided

1 teaspoon freshly grated ginger

1 teaspoon minced garlic

2 cups cooked quinoa

4 cups water

4 teaspoons Better Than Bouillon (Vegetable)

12 oz. kimchi

2 teaspoons kimchi “juice” (the liquid from the jar)

1 sweet potato, chopped

1 cauliflower head, chopped

3 tablespoons curry powder, divided

¾ cup scallion, chopped

2 cups kale or spinach, finely chopped

4 links vegan sausage

Directions:

1. Boil 4 cups of water.  Add 4 teaspoons Better than Bouillon (Vegetable) and the 2 cups quinoa. Cook til done.

2. Preheat oven to 400°.

3. Mix sweet potatoes with one tablespoon curry powder and 1 tablespoon coconut oil.  Arrange in one layer on a baking sheet and bake for 40 minutes (flipping at 20 minutes) at 400°.

4. Mix cauliflower with 2 tablespoons curry powder and 3 tablespoons coconut oil. Arrange in one layer on a baking sheet and bake for 20 minutes (flipping at 10 minutes) at 400°.

5. Heat 2 tablespoons coconut oil in a wok or deep pan over medium heat.  Sauté scallions, sausage, garlic and ginger for 3 minutes.  Add kale or spinach. Sauté until greens are soft. Add quinoa and kimchi.  Cook for 5 minutes.  Add cauliflower and potato.  Cook until ingredients are well blended.

We love to make this recipe and eat it for lunch all week.  It’s filling, super flavorful, and most importantly, pretty fucking healthy.  So win/win!

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