Coconut Curry Power Jambalaya Bowl

Craving bold flavors and protein on a dinner‑time deadline? This Coconut Curry Power Jambalaya Bowl delivers the perfect blend of spices, protein, and creamy coconut in just 35 minutes. Let the aromatic curry, crunchy chickpeas, and tender tofu take center stage for a satisfying, low‑carb meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked quinoa
• 1 cup drained, rinsed chickpeas
• 4 oz firm tofu, diced
• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 cup diced tomatoes (canned or fresh)
• 1 cup coconut milk (light)
• 1 cup vegetable broth
• 1 cup chopped kale or spinach
• 1 tbsp lime juice
• ½ cup chopped cilantro
• Salt & pepper to taste
• 1 tbsp toasted sesame seeds (optional)
• Lime wedges, for serving

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
2. Stir in garlic, ginger, red curry paste, smoked paprika, cumin, and salt. Cook for 1 minute until fragrant.
3. Add the diced tofu, chickpeas, tomatoes, coconut milk, and vegetable broth. Bring to a gentle simmer and let cook for 5 minutes.
4. Fold in the cooked quinoa and chopped greens. Simmer for an additional 4 minutes until the greens wilt and the flavors meld.
5. Stir through lime juice and half of the cilantro, adjusting seasoning with salt and pepper.
6. Serve the jambalaya in bowls, drizzling a little coconut milk on top if desired.
7. Garnish with toasted sesame seeds, remaining cilantro, and a lime wedge for squeezing.
8. Enjoy immediately or let cool for a quick, protein-packed lunch the next day.

Chef's Note

For an extra burst of flavor, let the chickpeas soak in coconut milk overnight; just rinse them before cooking.

Make-Ahead Tips

Store in an airtight container in the fridge for up to 2 days or freeze for longer storage. Reheat gently on the stove or in the microwave.

Substitutions

Swap chickpeas for edamame, lentils, or peas for a different protein profile.,Use soy or nut-based tofu for a vegan version.,Lighter coconut milk or coconut cream for lower fat.