Coconut Curry Super Chickpea Quinoa Power Bowl

This Coconut Curry Chickpea & Quinoa Power Bowl supercharges your dinner with plant‑based protein, wholesome grains, and a fragrant blend of spices. The creamy coconut sauce hugs every bite, while crispy tofu and fresh herbs add layers of flavor and crunch. Ready in record time, it’s the ultimate one‑pan, high‑protein solution for a busy day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or low‑sodium vegetable broth
• 1 tablespoon coconut oil
• 1 block (14 oz) extra‑firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup chickpeas, drained & rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup coconut milk (full‑fat)
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon toasted pepitas or pumpkin seeds (optional)

Instructions

1. Heat 1 cup of water or broth in a saucepan, bring to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
2. Meanwhile, toss tofu cubes in cornstarch, smoked paprika, garlic powder, salt, and pepper. Heat coconut oil in a large skillet over medium‑high heat and sear tofu until golden on all sides, about 5 minutes. Transfer to a plate.
3. In the same skillet, add olive oil. Sauté red onion, bell pepper, and tomatoes until softened, about 4 minutes.
4. Add chickpeas, cumin, coriander, turmeric, and cayenne to the skillet. Cook for 2 minutes, stirring constantly to coat everything in spices.
5. Pour in coconut milk, bring to a gentle simmer, and stir in the cooked quinoa. Let the mixture thicken slightly, about 3 minutes.
6. Fold in the seared tofu, drizzle lime juice, and season with salt and pepper to taste.
7. Serve the bowl hot, garnished with fresh cilantro and toasted pepitas if desired.
8. For a crisp finish, you can place the assembled bowl under a broiler for 1–2 minutes, watching closely until the top is lightly browned.

Chef's Note

For an extra zing, add a tablespoon of fresh cilantro at the very end and a squeeze of lime before serving.

Make-Ahead Tips

Cool the bowl completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

Substitutions

Replace tofu with tempeh, grilled chicken breast, or protein‑rich lentils. Swap chickpeas with cannellini beans or black beans. Use almond milk for a dairy‑free version.