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Coconut Curry Quinoa Bowls with Caribbean Peppers & Crispy Plantains
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2 or 4 Serving Dinner

Coconut Curry Quinoa Bowls

with Caribbean Peppers & Crispy Plantains

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Less Prep
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
800
FAT
25g
CARBOHYDRATES
111g
PROTEIN
28g

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INGREDIENTS

  1. ¾ cup white quinoa
  2. 13.4 oz kidney beans, drained and rinsed
  3. 5.5 oz coconut milk
  4. 1 tsp curry powder
  5. ½ tsp ground nutmeg
  6. 2 oz chopped kale
  7. 1 plantain, peeled and thinly sliced
  8. 1 lime, zested and cut into wedges
  9. 4 oz fajita vegetable blend
  10. 3 oz Mojo Verde sauce
  11. ½ tsp cayenne pepper
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: coconut
Tools: Foil-lined baking sheet, Small pot with lid
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
800
FAT
25g
CARBOHYDRATES
111g
PROTEIN
28g

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INSTRUCTIONS

1
Make the Caribbean quinoa

Preheat the oven to 425℉. Add quinoa, kidney beans, coconut milk, curry powder, just ¼ tsp ground nutmeg, ¾ cup water, and a pinch of salt and pepper to a small pot and stir. Bring to a boil, reduce heat, cover, and cook until quinoa spirals burst and water is absorbed, 12 to 15 minutes. In the last 5 minutes of cooking, add kale on top of the quinoa along with a pinch of salt and pepper. Replace the cover and continue cooking for the remaining time. (4-serving meal: use ½ tsp nutmeg, 1½ cups water) TIP: Keep the remaining nutmeg for your own use.

2
Make the crispy plantains

Add plantains, 1 tbsp vegetable oil, and a generous pinch of salt to a foil-lined baking sheet and toss. Bake until lightly browned and beginning to crisp, 10 to 12 minutes. Flip the plantains and move them to one side of the baking sheet. Add fajita blend, just 2 tbsp Mojo Verde, and just half the cayenne pepper to the other side of the baking sheet and toss to combine. Bake until plantains are crispy and veggies are tender, 10 to 12 minutes. Remove from the oven and toss the crispy plantains with lime zest. (4-serving meal: use 2 tbsp vegetable oil, 4 tbsp Mojo Verde) TIP: Use more or less cayenne depending on your spice preference.

3
Serve

Divide the coconut curry quinoa between bowls. Top with kale, Caribbean peppers, and crispy plantains. Serve with lime wedges and remaining Mojo Verde. Bon apeti!

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