This healthy Coconut Shrimp Curry bowl provides a powerful portion of plant-based protein, along with a balance of sweetness and spice. It’s gluten free, starring brown long grain rice, garbanzo beans, butternut squash and a delicious coconut milk base. This recipe was made in partnership with Luvo Foods, but all opinions are my own.
Back when I had a fear of high-fat foods, I swore off curry. Coconut milk? No thank you! I’m so glad that phase of my life is over and I’ve learned to embrace healthy fats and celebrate all that they do for our bodies.
Let’s take a quick look at healthy fats:
- Healthy fat doesn’t spike blood sugar – at all. It can actually prevent spikes by acting like a blood sugar buffer.
- Fat makes you feel SATISFIED! Have you ever had a low fat meal and just feel like you need more food? That used to happen to me ALL the time, and it’s because my brain was telling me I needed fats.
- Healthy fats play a huge role in hormone, brain, and health heart. Omega 3s are also anti-inflammatory, and inflammation can majorly suppress your metabolism.
After learning all of this good news, I’ve been reaching for the curries every chance I get. If you follow me on instagram stories, you know I eat Chicken Tikka Masala at least once a week. Or butter chicken. Does that count as curry?
I’m also a HUGE fan of Luvo’s Cauliflower Mac & Cheese — SO good!! I of course dressed it up a little.. what else is new? You can find the recipe here –> 5 Minute Creamy Cauliflower Mac & Cheese.
But today’s post is all about this coconut shrimp curry bowl I dressed up from Luvo Foods.
Before we get cooking, some ingredients in this coconut shrimp curry bowl I wanted to highlight are:
Butternut squash is sweet, creamy and loaded with health benefits. It’s high in potassium to help manage blood pressure and fiber to help maintain a healthy weight + keep you regular. I love making butternut squash + goat cheese crostinis in the fall!
Chickpeas are a great source of protein, carbs, folate, fiber and slow-release carbohydrates, which can help stabilize blood sugar. I’ve been eating SO many chickpeas lately! Mostly in the form of hummus… but still counts, right?
Coconut is versatile, full of distinct flavor, and a great source of fiber, healthy fat, vitamins and minerals. I’ve been adding coconut to my oatmeal bowls in the morning and loving the fun twist it puts on this vegan banana bread I make.
I made this bowl my own by adding in some extra peas, a little shrimp and some macadamia nuts to up the tropical-vibe. I also added some chili flakes to give it a kick!
This coconut shrimp curry bowl was ready in no time at all! I honestly think it took me maybe 10 minutes total. Such a great, easy and healthy weeknight meal!
I hope you all will give Luvo meals a try! I especially love their Cauliflower Mac & Cheese — SO good!