An easy, hearty superfood weeknight meal full of flavor.
When the days turn shorter and colder, it is almost without thinking that I gravitate towards roasted vegetables paired with brown rice or quinoa or even pureed into soup. There is comfort in winter’s heartiest vegetables. The ease of preparation for dishes like these allow for more important things, like cozying up on the couch with a blanket binge-watching The Crown.
The coconut-almond sauce calls for soy sauce, so if you need to ensure it is gluten-free, sub in coconut aminos or gluten-free soy sauce. I’ve used both and they work perfectly.
- 1 head of cauliflower, broken into florets
- 1 large sweet potato, peeled and cut into bite-sized pieces
- 1 beet, peeled and cut into bite-sized pieces
- 2 cups brussels sprouts, halved
- 2 cups (370 g) cooked quinoa, divided
- 1 cup (240 g) canned chickpeas
- ⅓ cup (80 ml) coconut milk
- ½ cup (130 g) almond butter
- 2 tablespoons (40 g) maple syrup
- 1 tablespoon (15 ml) gluten-free soy sauce or coconut aminos
- 1 tablespoon (15 ml) fresh key lime or regular lime juice
- 1 teaspoon minced garlic
- To Make the Vegetable Bowls: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Arrange cauliflower, sweet potato, beet, and brussels sprouts on the prepared sheet. Bake for 30 minutes or until everything is softened and lightly browned.
- Make the Coconut-Almond Sauce: In a large glass measuring cup, combine the chickpeas and coconut milk. Using an immersion blender, or in a food processor, puree them.
- Add in the almond butter, maple syrup, gluten-free soy sauce, lime juice, and garlic and process until blended and smooth. Set aside.
- To Assemble Bowls: Place ½ cup of quinoa into each of four bowls. Top each with a portion of roasted vegetables and a drizzle or dollop of Coconut-Almond Sauce.