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Vegan Sprouts Bowl with Creamy Curry Sauce

by August 15, 2014

Healthy bowl of steamed veggies over top a bed of bean sprouts and smothered in a vegan creamy curry dressing. It’s fresh, soothing and full of flavor!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

Creamy Curry Sauce
  • ¾ cup non-dairy yogurt
  • ¼ cup lite coconut milk
  • ¼ cup chopped red onion
  • Juice from ½ lemon
  • 4 teaspoons curry powder, homemade or store-bought
  • 2 teaspoons coconut nectar (or other liquid sweetener)
  • 2 small cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon sea salt
Sprouts Bowl
  • 4 cups broccoli florets, steamed
  • 4 carrots, steamed
  • ½ red onion, sliced and steamed
  • 2 cups cooked chickpeas
  • 4 cups bean sprouts
  • 1 cup spiralized zucchini (optional)
  • Fresh cilantro, for garnish

Instructions

  1. Add all creamy curry sauce ingredients to the bowl of your food processor or blender and blend until smooth. For best results, cover and refrigerate overnight. If that’s not an option it can be used after sitting in the fridge for 30 minutes or so, I just found it tasted even better when left to sit.
  2. Steam broccoli, carrots and red onion for 3-4 minutes, until broccoli is bright green.
  3. Remove from steamer and place on a bed of bean sprouts and zucchini. Top with cooked chickpeas and a drizzle of creamy curry sauce.
  4. For extra protein, add 1 tablespoon shelled hemp seeds to each bowl.

Nutrition Information Per Serving

Calories:

277

Calories from Fat:

54.9

Total Fat:

6.1 g

Saturated Fat:

1.6 g

Sodium:

255 mg

Carbs:

42.9 g

Dietary Fiber:

10.8 g

Net Carbs:

32.1 g

Sugars:

9 g

Protein:

19.9 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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