Roasted Veggie Quinoa Bowl With Avocado Coconut Curry Sauce

My friend is moving to Ohio so we had a going away party for her, and I was asked to bring a vegetable dish; my friend is a foodie, so I knew that I could bring something different and she would appreciate it. I picked up all ingredients at Trader Joe’s in a rush, I’m always doing everything last minute, and I appreciate how easy that store makes it to put together an easy meal. This hearty Fall dish perfect for dinner, or a week of lunches.


Avocado Coconut Curry Cover 2.jpg

Roasted Veggie Quinoa Bowl with Avocado Coconut Curry Sauce

  • Servings: ~15
  • Difficulty: easy
  • Print

Avocado is incorporated into this coconut curry sauce and features oven-roasted butternut squash, cauliflower and Brussels sprouts in this very large vegan quinoa bowl.

Tips: 1. Use a food processor to shave your Brussels sprouts to save money or buy a pre-shaved bag at Trader Joe’s. 2. Double the sauce to make it extra saucy
Credit: My Real Dish


Roasted Vegetables

  • 12 oz (340g) butternut squash (chopped)
  • 1 small cauliflower head
  • 14 oz (397g) Brussels sprouts
  • 10 oz (284g) shaved Brussels sprouts
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon Redmond Real Salt
  • 30 grinds of pepper
  • 7 tablespoons olive oil
  • 3 tablespoons coconut aminos (or gluten-free soy sauce)
  • 15 oz can of chickpeas (garbanzo beans)


  • 1 cup quinoa
  • 2 cups vegetable stock (gluten-free)

Avocado Coconut Curry Sauce

  • 2 mini avocados or 1 large
  • 1 lime, juiced
  • 1 can of full fat coconut milk (I used Thai Kitchen)
  • ½ teaspoon Redmond Real Salt
  • 2 cloves garlic, minced
  • 2 teaspoons coconut aminos (or gluten-free soy sauce)
  • 4 basil leaves, minced (~¼ cup)
  • 1 tablespoon yellow curry
  • Pepper and salt to taste


  1. Heat oven to 425 degrees
  2. Slice cauliflower into small chunks, cut the onion, and mince the garlic
  3. Slice the Brussels sprouts in half
  4. Chop butternut squash and prepare the shaved Brussels in food processor, if you don’t buy them prepared in the store.
  5. Place cauliflower, Brussels sprouts, and butternut squash on a large roasting pan or divide them up on several pans separately.
  6. Mix garlic, olive oil, salt and pepper in a measuring cup. Pour over the vegetables and toss.
  7. Pour coconut aminos over Brussels sprouts. 
  8. Cook in oven for ~30 minutes. While the vegetables roast, prepare the quinoa and sauce.
  9. Prepare 1 cup quinoa with 2 cups vegetable stock on stove per directions on bag.
  10. Purée coconut milk, salt and lime juice in high powered blender or Vitamix.
  11. Heat 2 tablespoons of olive oil on medium heat and add basil and curry powder until browned, scraping the the pan as needed. Add the avocado coconut mixture, turn the heat to low, continuing to scrape the curry from the pan, evenly combining them.
  12. Drain and rinse your chickpeas until the water is clear
  13. Heat 2 tablespoons of olive oil in and sauté 1 can chickpeas with shredded Brussels sprouts unit they are starting to become tender. Add roasted vegetables and quinoa, stir until combined.
  14. Coat vegetables with sauce
  15. Add salt and pepper to taste



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