Winter Super Food Bowls With Peanut Sauce
In this nourishing recipe, fluffy quinoa is paired with a colorful array of roasted veggies, crispy chickpeas, creamy avocado slices, and juicy pomegranate seeds. The delightful mix is brought together with a flavorful peanut coconut sauce that is both savory and satisfying. Enjoy this vibrant bowl for a wholesome and delicious meal!
— Constant Cookbook
Ingredients
- 1/2 cup
- 1/4 cup light coconut milk
- 2 cups cooked quinoa
- 1 head broccoli
- 1/2 head cauliflower
- 1 sweet potato
- 1 tablespoon olive oil
- 1 can of chickpeas, rinsed and drained
- 1 avocado, sliced
- 1/2 cup pomegranate seeds
Instructions
- Preheat oven to 400 degrees. Break apart the cauliflower and broccoli into florets or slice into bite sized pieces. Peel then cut sweet potato into 1 inch cubes. Toss, these veggies with 1 tablespoon of olive oil then bake on a rimmed baking sheet for 35 minutes or until sweet potatoes are soft and broccoli is crispy.
- In a small sauce pan over medium low heat whisk together the peanut sauce paste with the coconut milk. Once warm and combined, set aside.
- Lay out all of the bowl ingredients: quinoa, roasted veggies, chickpeas, avocado slices, pomegranates and peanut sauce. Assemble bowls to your preference and drizzle with sauce.
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