Red Quinoa with Smoked Sweet Pepper Sauce

This bowl is one of my go-to favourites during the week, and it will become one for you too. There are many variations that you can create, the options here are endless. I totally recommend you make extra of everything for a delicious wrap or salad the following day. By Coconut Bowls and @tastyasheck


Spicy sweet pepper sauce:

  • 3 capsicums, halved
  • 1/2 cup cashews, soaked for 4 hours
  • 1/4 tsp garlic powder
  • Chilli powder, to taste
  • 1/4 tsp chipotle pepper
  • 6–8 mint leaves
  • 1 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 cup water
  • Sea salt, to taste

Red quinoa:

  • 1 small cauliflower, sliced
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • 1/2 cup quinoa rinsed
  • 1 cup water
  • 2 Tbsp beetroot, finely grated
  • 100g / 3.5oz green beans
  • 1/4 cup raw cashews, toasted
  • 1 spring onion, finely sliced


  1. Heat oven to 200°C / 390F and line a baking tray with baking paper.
  2. Place capsicums skin-side up on baking sheet. Bake for 20 minutes, or until soft. Set aside to cool.
  3. Meanwhile, rinse the soaked cashews.
  4. Blend cooled capsicum and cashews with the rest of your sauce ingredients in a high-speed blender until soft and creamy. Set aside.
  5. Place cauliflower in a bowl with oil, salt, pepper and toss to coat evenly. Place on baking sheet and bake for 20 minutes,
    or until golden brown.
  6. Place quinoa, water, grated beet, a pinch of salt in a small pan. Cover and bring to the boil, reduce the heat and simmer covered for about 10 minutes. Set aside.
  7. Cook green beans in hot water or in a steam basket until tender.
  8. Assemble quinoa, beans and cauliflower in your Coconut Bowls, drizzle with smoky pepper sauce and top with toasted cashews and spring onions.

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Guest Blogger Jake McKeon

Coconut Bowls are a little piece of tropical paradise that you can bring to your kitchen. See all recipes by Jake

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