To our Spoon Crew:

Over the next few weeks we're saying "see you later" to one of our meals. We’ve loved the Aloo Gobi Quinoa Bowl as much as you have, but it’s time to make a little room for something new.

But have no fear! We're providing the recipe so you can still enjoy it at home:

Aloo Gobi Quinoa Bowl

Recipe makes 4-12 oz portions

Yellow Quinoa


  • 0.25 tsp Extra Virgin Olive Oil
  • 1 cup White Quinoa
  • 1.66 cups Water
  • 1.25 tsp Turmeric Powder


  • Heat olive oil in a saucepan over medium heat
  • Stir in turmeric, water, and quinoa
  • Bring to a boil
  • Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes

Curried Vegetables


  • 0.33 cup Carrot (sliced- frozen or fresh)
  • 1 cup Diced Potatoes (1/2" x 1/2" pieces)
  • 1/2 Cup Diced Sweet Potatoes (1/2" x 1/2" pieces)
  • 0.66 cups Cauliflower Florets (fresh or frozen)
  • 0.33 cups Button Mushroom (halved)
  • 0.33 cups Extra Vigin Olive Oil
  • 1 tsp Curry Powder
  • 1.25 tsp Salt


  • Preheat the oven 375F
  • Prepare vegetables according to ingredient list
  • Combine vegetables in large bowl
  • Coat vegetables evenly with oil, salt, and curry powder
  • Place vegetables in single layer on a baking sheet
  • Roast 35 minutes or until golden brown

Green Peas & Red Pepper Mix


  • 2 tbsp cooked Green Peas
  • 1/2 cup diced Red Bell Pepper


  • Prepare vegetables according to the ingredient list
  • Toss vegetables together


  • Place cooked Yellow Quinoa on bottom of the bowl (approx. 5oz).
  • Add cooked Curried Vegetables to top of the quinoa (approx. 6 oz)
  • Top with Green Pea/Red Pepper mix (approx. 1 oz)