Ingredients
Scale
For Veggie Bowl:
- 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
For Sauce:
- 1 cup 240 g canned chickpeas
- 1/3 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
Instructions
- 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.
- Category: Main