Coconut-infused Veggie Quinoa Bowl 🌿🥥

Ingredients:

• 1 cup quinoa (rinsed and drained)
• 2 cups water or vegetable broth
• ½ cup bell peppers (red, yellow, green) – diced
• ½ cup zucchini – sliced
• ½ cup baby spinach
• ½ cup cherry tomatoes – halved
• 1 tsp cumin seeds
• 1 tsp garlic – minced
• ½ tsp turmeric powder
• ½ tsp black pepper
• Salt to taste
• 1 tbsp lemon juice
• 1 tbsp Pronisarga’s Virgin Coconut Oil (for finishing)

Method:

1. Cook Quinoa:
   • In a pot, bring 2 cups of water/vegetable broth to a boil.
   • Add quinoa, cover, and cook on low heat for 15 minutes or until water is absorbed. Fluff with a fork.
2. Prepare the Veggies:
   • In a pan, dry roast cumin seeds for a few seconds.
   • Add minced garlic and sauté until fragrant.
   • Toss in bell peppers, zucchini, and cherry tomatoes. Cook for 4-5 minutes until slightly tender.
3. Combine & Season:
   • Mix the cooked quinoa with sautéed veggies.
   • Add turmeric, black pepper, salt, and lemon juice. Stir well.
4. The Final Touch:
   • Turn off the heat and drizzle Pronisarga’s Virgin Coconut Oil over the warm dish for a light, nutty aroma and enhanced nutrition.
5. Serve & Enjoy:
   • Garnish with fresh herbs like cilantro or basil and enjoy a delicious, healthy, and satisfying dinner!

Side Dish: Crispy Coconut Oil Roasted Sweet Potatoes 🥥🍠

A perfect, crunchy, and flavourful side dish to pair with your Coconut-infused Veggie Quinoa Bowl!

Ingredients:

• 2 medium sweet potatoes – peeled and cubed
• ½ tsp turmeric powder
• ½ tsp smoked paprika (or red chili powder)
• ½ tsp cumin powder
• Salt to taste
• 1 tbsp Pronisarga’s Virgin Coconut Oil
• 1 tbsp chopped fresh coriander (for garnish)

Method:

1. Preheat oven to 200°C (400°F).
2. In a bowl, toss sweet potato cubes with turmeric, smoked paprika, cumin powder, salt, and Pronisarga’s Virgin Coconut Oil.
3. Spread them evenly on a baking tray.
4. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
5. Garnish with fresh coriander and serve warm with your quinoa bowl!

Creamy Coconut Yogurt Dip 🥥✨

A refreshing and tangy dip to perfectly complement your Crispy Coconut Oil Roasted Sweet Potatoes!

Ingredients:

• ½ cup thick coconut yogurt
• 1 tbsp lemon juice
• ½ tsp garlic powder (or minced fresh garlic)
• ½ tsp cumin powder
• ½ tsp black pepper
• Salt to taste
• 1 tbsp finely chopped fresh mint or coriander
• ½ tsp Pronisarga’s Virgin Coconut Oil (for a silky finish)

Method:

1. In a bowl, whisk together coconut yogurt, lemon juice, garlic powder, cumin, black pepper, and salt.
2. Stir in chopped mint or coriander.
3. Drizzle Pronisarga’s Virgin Coconut Oil on top for a smooth, nutty aroma.
4. Chill for 10 minutes before serving.

How to Enjoy: Dip your crispy roasted sweet potatoes into this creamy, tangy coconut yogurt dip for an irresistible flavour combo! 🥥🔥