Roasted Veggie & Quinoa Bowls with Coconut-Almond Sauce
Reprinted from Superfood Weeknight Meals, with permission from publisher.
Servings: 4
Ingredients
For the sauce:
- 1 cup canned chickpeas rinsed and drained
- ⅓ cup coconut milk
- ½ cup almond butter
- 2 tablespoons dark amber maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon fresh key lime juice or regular lime juice
- 1 teaspoon minced garlic
For veggie bowl:
- Cooking spray
- 2 red bell peppers cut into bite-sized pieces
- 2 large carrots cut into bite-sized pieces
- 1 large sweet potato peeled and cut into bite-sized pieces
- 6 radishes or 1 beet cut into bite-sized pieces
- 2 cups cooked quinoa divided
Instructions
To 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, purée them.
- Stir in the almond butter, maple syrup, soy sauce, key lime juice, and garlic until blended and smooth. Set aside.
To make the Veggie Bowls:
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Arrange the red bell peppers, carrots, sweet potato, and radishes in a single layer on the prepared sheet. Bake for 30 minutes or until everything is softened and lightly browned.
To assemble each bowl:
- Place ½ cup of quinoa into each of 4 bowls. Top each with a generous portion of roasted veggies and a large dollop of Coconut-Almond Sauce.