This Roasted Vegetable and Quinoa Bowl with Coconut-Almond Sauce is an easy, hearty meal full of flavor adapted from Superfood Weeknight Meals. Vegetarian, gluten-free, vegan.
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.
My friend Kelly from the blog, Nosh and Nourish, recently released her new cookbook, Superfood Weeknight Meals. When it arrived on my doorstep right before the holidays, it couldn’t have come at a better time. The cookbook focuses on fast and healthy weeknight cooking and features ten superfoods—avocado, cauliflower, quinoa, spinach, sweet potatoes, eggs, almonds, citrus fruit, olive oil, and lentils—my kind of meals.
Kelly’s roasted vegetable and quinoa bowl with coconut-almond sauce caught my eye right away. As Kelly suggests in the book, you can use the veggies called for in the recipe or use what you have on hand. I went with my go-to winter favorites—cauliflower, Brussels sprouts, beets, and sweet potatoes—and they go perfectly with the protein-packed coconut-almond sauce.
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.
You can find Kelly’s cookbook on Amazon or more information and wonderful recipes on her blog. Stay warm out there, friends!
Roasted Vegetable and Quinoa Bowl with Coconut-Almond Sauce Recipe
Ingredients
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
- 1/2 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 1/2 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.
That sauce is like a meal in itself… I love it and would have never predicted all the goodies in there :) So The Crown… so excited to make the discovery – my husband and I luv our evening cozy up by the fire watching a good series – we’re always on the lookout for new ones (cuz, you know, when you find something good it goes quick!) This sounds like the perfect winter meal accompaniment (and your pottery is beautiful too). Cheers Tessa.
I know, that sauce is full of goodies! It would go great with so many combinations of veggies.
Yes, The Crown! Shows really do go quickly when you find a good one. Too quickly. I think you both would enjoy it – so much history surrounding the Queen I would have never known! Thank you so much, Kelly! <3
Ohh I’ve been thinking about watching The Crown, tell me your thoughts! Also, roasted veggie bowls are my life this winter, especially since they come with minimal effort and maximum delicious :)
Oh, definitely watch The Crown. I think part of what sucks you in is that there is so much history there. So many things I didn’t know!
Roasted veggie bowls for life! ;)
Yess – I’m all about the big veggie bowls this time of year… I just don’t have the energy to make a huge meal. Also, always looking for new sauces for the bowls and this coconut almond sauce sounds amazing!
I know, my dinner-time energy is usually at about a zero. This was my first time making an almond butter based sauce, and I really love it!
I love your combination of veggies in this bowl Tessa. And Kelly’s coconut almond sauce sounds delicious! Perfect winter warm up dish. (I love The Crown too!)
This looks amazing. I am going to make it today. What kind of coconut milk do you use? I am always confused about what to buy. Canned, carton, full fat, low-fat? Please advise. :-)
Thanks, Chris! For this recipe, I’ll use the kind of coconut milk I have on hand, either full-fat canned coconut milk, or unsweetened coconut milk in the carton. For baking, I always stick to the full-fat canned coconut milk as I like it’s slightly thicker consistency, but for sauces like this the cartoned version would work just as well!
Thanks, Mary Ann! The sauce is SO good. Yay for The Crown!! Hard not to binge-watch, right? ;)
I’m really intrigued by this coconut-almond sauce. This kind of bowl dinner is a staple of ours as well. :-)
So good for those cold nights! I think you will love the sauce! xo
That almond sauce sounds great! This looks like a great and hearty recipe that would be delicious for lunch
It is! It was my first time with an almond butter based sauce, so good!
I’ve had the pleasure of cooking from Kelly’s first book, and it’s a gem indeed. This sauce and bowl looks like something I would eat everyday. Beautiful images Tessa, I’m sure you did Kelly proud, xx.
I’m with you, I think I could eat this everyday. Thank you, Sherrie! xo!
Mmmmm that sauce… slather it on everything kind of sauce? I like it! What a fabulous bowl, so hearty and nourishing. Roasted veggies are so easy and are always a winner! I’ll have to check out Kelly’s book… Sounds like just my kind of foods! Thank you for sharing Tessa!
Definitely a slather it on everything sauce! I do think you would enjoy Kelly’s book – chock full of weeknight dinner wins. Thank you, Traci! <3
Looks amazing. The sauce will go wonderfully with any winter root vegetable.
Thank you!! Yes, I agree! :)