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Mango Curry Hummus Quinoa Bowls

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A big part of my motivation for writing this blog is to contribute, in whatever small way, to a message that vegan food doesn’t have to be about what isn’t there. That if you focus on what’s delicious and {mostly} wholesome, the rest will fall into place, whatever that might mean for you and your lifestyle. I feel like these mango curry hummus quinoa bowls are tailor-made for that philosophy, because I can think of very few people, vegan or not, who don’t love mango, curry, or hummus.

Mango Curry Hummus Quinoa Bowls - Yup, it's Vegan

Eating vegan food like this takes no leap of faith! I added quinoa because I love that hummus/quinoa combination and because it’s an excellent source of nutrition; and a spicy, tangy carrot slaw with cilantro to bring everything together. These bowls are hearty and tasty, and keep me going for hours.

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Mango Curry Hummus Quinoa Bowls

Hearty but refreshing quinoa bowls served with roasted vegetables, dreamy mango curry hummus, and spicy pickled carrot slaw. Nutritious, easy to make, and super flavorful.

If you don't have cooked quinoa already, allow additional time for cooking it.

Course lunch, Main Course
Cuisine gluten-free, oil-free, refined sugar-free, vegan, vegetarian
Keyword mango curry hummus
Prep Time 20 minutes
Total Time 20 minutes
Total Yield 4 bowls
Calories Per Serving 427 kcal
Author Yup, it's Vegan

Ingredients

For the mango curry hummus:

  • 1 cup chopped ripe mango
  • 2 small cloves garlic chopped
  • 2 tbsp tahini
  • 1 lemon juiced (plus additional lemon juice to taste)
  • 1 tbsp Indian curry powder
  • 1/4 tsp ground cumin
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp smoked paprika
  • ¼ tsp salt plus more to taste
  • 2 cups cooked chickpeas

For the tangy carrot slaw:

  • 2 medium carrots peeled and shredded
  • ½ of a seeded jalapeno (optional) halved and thinly sliced
  • ¼ medium red onion thinly sliced
  • 1 lime zested and juiced
  • 1 tbsp agave nectar
  • 1 tsp tamari or soy sauce

For the mango curry hummus quinoa bowls:

  • 4 cups cooked quinoa
  • mango curry hummus (recipe above)
  • carrot slaw (recipe above)
  • 1/2 cup chopped fresh cilantro
  • additional veggies of choice (pictured is roasted rutabaga) (optional/to taste)

Instructions

To make the mango curry hummus:

  1. Combine the mango, garlic, tahini, and lemon juice in a blender or food processor until smooth (or as smooth as you can get it).

  2. Add the curry powder, cayenne pepper if using, smoked paprika, salt, and chickpeas, and puree until completely smooth.

  3. Add more salt and lemon juice to taste, and set aside.

To make the slaw:

  1. Sprinkle the shredded carrot with a pinch of salt and let sit in a sieve or colander for a few minutes to drain some of the liquid. Meanwhile, stir the onion and jalapeno (if using) together with the lime juice in a bowl.

  2. To the bowl, add the carrot, lime zest, agave nectar or honey, and tamari or soy sauce. Stir to combine all of the ingredients, adjust seasoning to taste, and set aside.

To assemble a quinoa bowl:

  1. To each bowl, add about 1 cup of the quinoa, 1/4 of the hummus, 1/4 of the carrot slaw, 2 tablespoons cilantro, and any other veggies being used. Leftovers will keep in the fridge for about a week; store the slaw in a separate container.

Nutrition Facts
Mango Curry Hummus Quinoa Bowls
Amount Per Serving (1 bowl)
Calories 427 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 570mg25%
Potassium 605mg17%
Carbohydrates 79g26%
Fiber 15g63%
Sugar 11g12%
Protein 17g34%
Vitamin A 6400IU128%
Vitamin C 43.7mg53%
Calcium 90mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links. Read more on my about page.

Looking for more Mediterranean-inspired bowls? Check out these roasted za’atar cauliflower bowls with golden rice!

Comments

  2. Anna says

    You took all my favorites; quinoa, hummus and mango, and made them into a delicious looking bowl! I agree with Laura, your blog should be called, “Yup, it’s delicious!”

    Reply

  3. Deborah Davis says

    Hi Shannon,
    I just hopped over from Healthy Vegan Fridays! I was drawn here by your delicious recipe for mango curry hummus quinoa bowls. I looks so healthy and delicious! I love making healthy, hearty bowls with grains and vegetables so I immediately fell in love with this recipe. The hummus is a wonderful creamy touch! I am going to give this a try! So glad to discover your blog. All the best, Deborah

    Reply

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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
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