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Roasted Vegetable and Quinoa Bowl with Coconut-Almond Sauce Recipe

An easy, hearty meal full of flavor adapted from Superfood Weeknight Meals.
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Tessa Fisher


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


  1. To Make the Vegetable Bowls: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
  2. Arrange cauliflower, sweet potato, beet, and brussels sprouts on the prepared sheet. Bake for 30 minutes or until everything is softened and lightly browned.
  3. 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.
  4. Add in the almond butter, maple syrup, gluten-free soy sauce, lime juice, and garlic and process until blended and smooth. Set aside.
  5. 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.