Recipe details
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Dragonfire Mango Turmeric Buddha Bowl
45min
4 servings
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This Dragonfire Mango Turmeric Buddha Bowl with Coconut-Lime Quinoa & Charred Chili Pineapple is a vibrant explosion of flavors that fuses tropical Caribbean ingredients with Asian-inspired wellness cooking. Creamy coconut quinoa infused with fresh lime forms the base, topped with golden turmeric-roasted chickpeas, sweet mango slices, and smoky charred pineapple dusted with chili. Packed with antioxidants, plant-based protein, and gut-friendly fiber, this bowl is the ultimate fusion superfood meal that’s as nourishing as it is Instagram-worthy. Perfect for anyone following a vegan, gluten-free, or anti-inflammatory diet.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
13 g
23 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Cook the Quinoa
Rinse the quinoa under cold water. Add to a pot with coconut milk, water, and juice of 1 lime. Bring to a boil, then simmer for 15 minutes until fluffy.
Roast the Chickpeas
Drain and rinse chickpeas. Pat dry. Toss with turmeric powder, 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20 minutes until crispy.
Prepare the Pineapple
Peel and slice the pineapple into rings. Sprinkle with chili powder. Grill or char in a skillet for 3 minutes per side until caramelized.
Slice the Mango
Peel the mango. Slice into thin strips.
Assemble the Bowl
Divide coconut-lime quinoa into 4 bowls. Top each with roasted chickpeas, mango slices, and charred pineapple. Garnish with chopped cilantro and squeeze fresh lime juice on top.
Serve
Serve warm or chilled for a refreshing tropical fusion meal.
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