Yup, it's Vegan

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • Recipes
    • Reader Favorites
  • Work with Me
  • Resources
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Lunch » Mango Curry Hummus Quinoa Bowls

Mango Curry Hummus Quinoa Bowls

April 3, 2014 By Shannon @ Yup, it's Vegan 17 Comments

688 shares
  • Share
  • Tweet
Print Recipe Jump to Recipe

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.

Print Pin
5 from 1 vote

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
Servings 4 bowls
Calories 427kcal
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:

  • Combine the mango, garlic, tahini, and lemon juice in a blender or food processor until smooth (or as smooth as you can get it).
  • Add the curry powder, cayenne pepper if using, smoked paprika, salt, and chickpeas, and puree until completely smooth.
  • Add more salt and lemon juice to taste, and set aside.

To make the slaw:

  • 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.
  • 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:

  • 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

Serving: 1bowl | Calories: 427kcal | Carbohydrates: 79g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 570mg | Potassium: 605mg | Fiber: 15g | Sugar: 11g | Vitamin A: 6400IU | Vitamin C: 43.7mg | Calcium: 90mg | Iron: 4mg

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!

Filed Under: Lunch, Spring Tagged With: gluten-free, Indian-inspired, legumes, nut-free, oil-free, plant-strong, refined sugar-free

« Vegan Bananas Foster Pop Tarts
Loaded Greek Chickpea Pancakes »

Comments

  1. Brooke says

    December 8, 2015 at 17:17

    5 stars
    NGL I just thought “this mango curry hummus is my reason for breathing.”

    Reply
  2. Anna says

    April 7, 2014 at 09:21

    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
    • Shannon @ Yup, it's Vegan says

      April 8, 2014 at 08:25

      I’m blushing! Thank you, Anna!

      Reply
  3. Deborah Davis says

    April 5, 2014 at 01:43

    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
    • Shannon @ Yup, it's Vegan says

      April 5, 2014 at 21:04

      Thank you, Deborah =]

      Reply
  4. CakePants says

    April 4, 2014 at 15:26

    Whoa…this sounds amazingly flavorful and delicious! Yum!!

    Reply
    • Shannon @ Yup, it's Vegan says

      April 5, 2014 at 21:03

      Thank you!

      Reply
  5. Melissa @ Nourish By Melissa says

    April 4, 2014 at 10:07

    This looks incredible! Fingers crossed that I have all the ingredients on hand to make it for lunch today 😀

    Reply
    • Shannon @ Yup, it's Vegan says

      April 4, 2014 at 12:07

      Thanks, and if you end up making it I hope you like it!

      Reply
  6. Karen @ Kama Fitness says

    April 4, 2014 at 09:47

    This looks so good, presentation is so perfect I’d stare at it all day !! lolz!!

    Reply
    • Shannon @ Yup, it's Vegan says

      April 4, 2014 at 12:07

      Thanks, Karen! Ahh, eating it is even better, I promise =]

      Reply
  7. janet @ the taste space says

    April 4, 2014 at 08:22

    This looks incredible. I love how orange your hummus is! 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      April 4, 2014 at 12:07

      Thanks, Janet! I’ve started swearing by frozen mango because it is always the perfect ripeness 🙂

      Reply
  8. Katie @ Produce on Parade says

    April 3, 2014 at 17:08

    What a beautiful photograph! The dish doesn’t look too bad either…yummmm mango hummus……

    Reply
    • Shannon @ Yup, it's Vegan says

      April 4, 2014 at 12:06

      What a nice compliment from someone whose photography is consistently amazing!! I think I could put mango in anything and I’d be happy!

      Reply
  9. Laura @ the gluten-free treadmill says

    April 3, 2014 at 08:25

    I’ve decided your blog name should actually be “Yup, it’s delicious” because everything is! I have so many recipes bookmarked, it’s crazy! Thanks for another great inspiration!

    Reply
    • Shannon @ Yup, it's Vegan says

      April 3, 2014 at 13:52

      Aww, you’re the sweetest. xo
      But for real: If you’re gonna make one thing, this mango curry hummus is such a great choice. We are addicted!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Trending Now

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
15-Minute Miso Soup with Greens | Yup, it's Vegan
Marbled Vegan Chocolate Banana Bread | Yup, it's Vegan
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.
Learn More

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2023

688 shares