Roasted Vegetable and Quinoa Bowl with Coconut-Almond Sauce
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.
Servings 4 servings
Calories 546kcal
Ingredients
For Veggie Bowl
- 1 head 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 cooked quinoa, divided 370 g
For Sauce
- 1 cup canned chickpeas 240 g
- ⅓ cup coconut milk 80 ml
- ½ cup almond butter 130 g
- 2 tablespoons maple syrup 40 g
- 1 tablespoon gluten-free soy sauce or coconut aminos 15 ml
- 1 tablespoon fresh key lime or regular lime juice 15 ml
- 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.
Notes
An easy, hearty meal full of flavor adapted from Superfood Weeknight Meals.
Nutrition
Calories: 546kcal | Carbohydrates: 70g | Protein: 19g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 328mg | Potassium: 1477mg | Fiber: 15g | Sugar: 17g | Vitamin A: 12411IU | Vitamin C: 111mg | Calcium: 234mg | Iron: 6mg