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Inspired Curry Bowl Recipe!

Updated: Dec 11, 2022

Delicious Coconut Curry With Quinoa.

Inspired Curry Bowl is a nutritionally dense meal, rich in fiber, protein, vitamins and minerals. Quinoa is a Celiac friendly option because it is a gluten free grain high in calcium, iron, and magnesium, and contains 8 out of 9 essential amino acids. This recipe is easy to make and can be eaten warm or cold, at home or on the go.

Curry and turmeric spices are also beneficial for celiacs because they help reduce inflammation, and when combined with the quinoa and coconut oil, they create a balanced meal that contains healthy fats and micronutrients, in addition to supporting gut micro-biome.

Because celiac disease is a chronic inflammatory disease of the small intestine, all these ingredients have healing properties, support detoxification and help improve immune function. Garlic, for example, is a probiotic food that supports and stimulates the growth of good bacteria.

Ready for a dinner out of this world? Follow the easy steps below!

Coconut Curry with Quinoa


The amount below makes 2 portions. Double the ingredients for to feed 4.

  • ½ cup of Quinoa

  • ½ cup of light coconut milk

  • ½ cup of water

  • 1 tbsp lemon juice

  • ½ tbsp of turmeric

  • ½ tbsp coconut oil or coconut butter

  • 1/2 cup of beets (chopped into bite size pieces)

  • ½ cup of Yam (chopped into bite size pieces)

  • ½ cup of chickpeas from can

  • 2 tbsp olive oil or avocado oil

  • ½ cup of shredded red cabbage

  • Sea salt

  • 1 tbsp curry spices ½ tbsp powder paprika

  • 1 tbsp chopped parsley

  • Ingredients for dressing: (2portions)

  • 1 clove of garlic, minced

  • 2 tbsp maple syrup

  • 1 tbsp apple cider vinegar

  • 1 tbsp tahini

  • ¼ cup of olive oil

  • ½ tbsp curry powder

  • Salt

  • Pepper


How to make the dish:

  1. preheat the oven at 375 F

  2. wash your beets and yams (optional: you can peel them or use with the skin)

  3. chop them into bite size pieces

  4. toss with oil, add salt, pepper, paprika and curry

  5. place them on the baking sheet lined with parchment paper or use stone bakeware

  6. bake for 40-45 minutes, checking and tossing every 10 minutes

  7. optional: chickpeas can be use from the strait from the can or can be roasted: place chickpeas in a pan on medium heat with 1 tsp of oil, sprinkle salt, curry powder to taste and toast for 5-10 minutes until slightly crunch. Set aside.

  8. Prepare coconut quinoa: combine in the pot water, coconut milk, lemon juice, salt and turmeric, bring to a boil, add washed Quinoa, reduce heat, simmer for 15 minutes.

  9. Remove the pot from the heat and let it sit, covered for 10 minutes. Then, remove the lid and add coconut oil and fluff with fork.

  10. Dressing: combine all ingredients in a liquid measuring cup or bowl, stir well with a small whisk or a fork until the ingredients are completely mixed together.


Place a ½ coconut quinoa into a bowl, place ½ of roasted beets and ½ of roasted yams,1/2 of chickpeas and shredded purple cabbage. Add chopped parsley on top and drizzle with dressing


1 Comment

Feb 12, 2023

Full of colors, full of taste, full of nutrients. The Power Bowl 👌😉

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