Vegan Curry Rice Bowl
Ingredients
1 zucchini, sliced
1 cup snow peas, sliced diagonally
1 cup matchstick carrots
1 cup bell peppers, sliced
1 (14-ounce) can lite coconut milk
3 tablespoons yellow curry powder
2 tablespoons squeezable ginger (you can find these tubes in the produce section)
2 tablespoons squeezable garlic (you can find these tubes in the produce section)
½ teaspoon salt
14 ounces tofu, cubed
1 cup quinoa, cooked
1 cup brown rice, cooked
¼ cup green onions, chopped
Directions
- In a large skillet, over medium heat, cook zucchini, snow peas, carrots, peppers, and coconut milk.
- Add in curry powder, ginger, garlic, and salt, then mix well to incorporate.
- Bring coconut milk mixture to a simmer, then let the sauce thicken slightly as the vegetables soften (about 5–7 minutes), stirring intermittently.
- When vegetables are almost done, add in tofu and gently stir to cover tofu with sauce. Try to not break up the tofu too much.
- Divide rice and quinoa mixture into 4 bowls (¼ cup quinoa and ¼ cup brown rice in each bowl).
- Once tofu is heated through, remove from heat, then serve over rice-quinoa mixture.
- Top with green onions.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 350 (120 from fat) |
| Total fat | 14g |
| Saturated fat | 6g |
| Cholesterol | 0mg |
| Sodium | 3400mg |
| Carbohydrate | 38g (8g dietary fiber, 6g sugar) |
| Protein | 17g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
