Step 1: Cook the sprouted quinoa or brown rice according to package directions. While it cooks, pat the chicken or tofu dry, cut into bite-sized pieces, and season with salt and pepper.
Step 2: Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and cook until lightly browned and cooked through (5-10 minutes). Remove and set aside. In the same skillet, add another teaspoon of coconut oil if needed. Add minced garlic and grated fresh ginger. Sauté for 1 minute until fragrant.
Step 3: Pour in the full-fat coconut milk, vegetable broth, and soy sauce (or tamari). Stir in the curry powder and turmeric. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings.
Step 4: Add the chopped broccoli florets and thinly sliced carrots to the simmering sauce. Cook for 3-5 minutes, or until the vegetables are tender-crisp, retaining a slight bite.
Step 5: Return the cooked chicken or tofu to the skillet with the sauce and vegetables. Stir gently to combine and heat through for 1-2 minutes.
Step 6: To assemble your Sprouted Coconut Ginger Power Bowl, spoon a generous portion of the sprouted grains into each bowl. Ladle the creamy coconut ginger mixture over the grains. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of fresh lime juice before serving.