Veggie Bowl w/ Coconut Sriracha Sauce

POSTED ON 3.24.2021

The coconut sriracha sauce alone has me coming back to this veggie bowl time and again. It can be made with any combo of your fave veggies.

Inspiration for this veggie bowl came from my first visit to Fresh Kitchen, in Tampa, FL. One bite in and I knew I had to figure out how to recreate their incredible coconut sriracha sauce. The blend of roasted veggies paired so well and I was instantly in love. In my own re-creation of this delicious recipe, I chose whole food ingredients that could come together in a balanced, protein-filled dish that helped fuel my body. You gotta try this recipe!

Plant based protein power

First, let’s talk about the fact that this dish is ALL PLANTS, yet packs a protein punch. I know a lot of people shy away from a veggie forward meal because they’re worried they won’t be full. This veggie bowl will not only fill you up, it will also give you long lasting energy! You won’t be hungry an hour after eating this; you’ll feel energized and ready to give the day your all.

While you can easily add in some grilled chicken or ground turkey to this recipe, I love that it holds its own in terms of protein + healthy fat without any meat. Quinoa is a great protein source, and the coconut sriracha sauce isn’t just here to taste good! It also adds in almost 2 grams of protein per serving.

Veggie bowl recipe

Like many recipes I create, this one is simple + versatile. If cooking isn’t your forte, don’t back away from trying this recipe! Lots of grocery stores have pre-chopped veggies available, so prep is covered. All the vegetables can go on the same pan in the oven, so that cuts down on dishes. The sauce doesn’t have to be measured exactly. In fact, I rarely measure when making sauces. Often I taste as I go and add what feels right, yet then I have to try and remember everything I’ve added when I find a winner!

Coconut sriracha sauce

This sauce is the dream team part of this veggie bowl recipe. I’m a sauce girl, so it’s gotta be great for me to pour on a dish– and this coconut sriracha sauce is where it’s at. The base is full fat coconut milk. Make sure you use the canned version, and shake up that can before opening and measuring. This way you’ll get all the fatty cream + just the right amount of liquid.

My fave sriracha is from Trader Joe’s; feel free to use the one you like most too! The secret ingredient of this sauce is the almond butter. You don’t really taste the nuttiness, yet if you leave this ingredient out, it changes the whole sauce.

Use tamari for a gluten-free soy sauce, as well as a gluten-free dijon mustard. If you want this bowl to be fully vegan, swap the honey out for maple syrup (this will make the sauce slightly more runny).

Veggie bowl ingredient swaps

I’m all about using what I have to make dinner, and this recipe is no exception. So many different veggie combos would work great in this meal: swap in broccoli, bell peppers, radishes, white or red potatoes, zucchini, and more for any of the vegetables in my recipe below. Still bake on the same temp, and you’ve got yourself a delicious, warm meal.

If quinoa isn’t available, then swap in white or brown rice. Spiralized sweet potatoes like the ones in my taco salad recipe work great as a base too! Choose another leafy green if you don’t want to use kale; cabbage is a great swap.

This is a great meal for a fridge clean-out dinner. If you’ve got produce about to go bad, then chop it up and roast it for a veggie bowl! The quinoa + sauce just help tie the whole dish together.

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Happy Veggie Bowl


  • Author: Jen Hansard
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This recipe is simple, delicious, and has the perfect sauce. Great for those left over veggies in the fridge that need to be used.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion (cut into 1” dice)
  • 2 cups cauliflower
  • 2 cups sweet potatoes (peeled and cut into 1-inch cubes)
  • 2 cups Brussels sprouts (halved)
  • 2 cups kale (shredded)
  • 3 cups cooked quinoa (warm)

Coconut Sriracha Sauce:

  • ½ cup full fat coconut milk
  • 2 tablespoons sriracha
  • 1 tablespoon almond butter
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard

Instructions

  1. Preheat oven to 425°Line a baking sheet with parchment paper. Toss onion and other veggies with the olive oil. Season well with salt and pepper. Arrange veggies in a single layer on the baking sheet. Roast for 20-25 minutes or until tender and golden.
  2. Meanwhile, whisk coconut sriracha sauce ingredients together and refrigerate until ready to use.
  3. To serve, place 3/4 cup warm quinoa each in four bowls. Top with 1/2 cup shredded kale and 1 ½ cups of roasted veggies. Drizzle the coconut sriracha sauce over the bowls and serve.

Notes

Can make a big batch of roasted veggies at the beginning of the week and use the leftovers here. Other suggested veggies: butternut squash, broccoli, zucchini, and bell peppers. Peanut or another nut or seed butter can be used in place of the almond butter. Or it can be omitted. Light coconut milk can also be used, but the sauce will be thinner.

GF option: use gluten-free Tamari and Dijon mustard

Vegan option: use maple syrup instead of honey

  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Keywords: roasted veggies with coconut sriracha sauce

More plant based bowls

If this veggie bowl hit the spot, then check out some of my other plant based meals:

Don’t forget to leave a comment + review to let me know how you liked this veggie bowl recipe!

Plant-Based Meals, Plant-Based Recipes

01
Top 7 green smoothie recipes OF ALL TIME!
02
HOW TO MAKE A MEAL REPLACEMENT SMOOTHIE
03
DIY FREEZER SMOOTHIE PREP ON A BUDGET
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a plant-based diet. I also found myself again along the way.

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Recipe rating

COMMENTS
30
  1. Erin says:

    This recipe is a staple at my house. And this sauce is HEAVEN. For real. I’ve actually eaten at Fresh Kitchen, and this sauce is better than theirs.

  2. Sheila says:

    I loved this meal! Can’t wait to make it for my guests in a few weeks. I am not much of a brussel sprout person but it was very tasty.

  3. Jackie says:

    Looks delicious! I love roasted veggie bowls. Can you provide the nutrition information?

    • SGS Rawkstar Amanda says:

      Hi Jackie,

      I LOVE this recipe!! When it comes to food, we try to not focus on the numbers – instead we try to focus on fueling our body with whole nutritiously packed ingredients. So you won’t find that information with our recipes at the moment. Of course we realize many members of our community want this information – so we’ve started to come around + you’ll see that we’ve begun to include nutritional information with many of our new recipes. In the meantime – MyFitnessPal + LoseIt are great options to determine the nutritional information of our plant-powered recipes!! 🙂

  4. Ayschia says:

    So do you roast the kale with all the veggies or just use it as a raw topping. Not clear from the instructions. Hoping to make this tonight! Thanks!

    • SGS Rawkstar says:

      Hi Ayschia,

      We love to toss kale raw into our Happy Veggie Bowl! It adds a great freshness to the roasted veggies in this recipe!

      Enjoy!

    • Kim says:

      I eat at Fresh Kitchen all the time for lunch, LOVE it! Wish they had one in Wesley Chapel. I really like their sauces, it kicks the bowl up a notch.

    • SGS Rawkstar Amanda says:

      Hi Kim,

      Yum! Fresh Market is definitely a great option for quick-healthy delicious meals! And yes, doesn’t the sauce always make the bowl even more exciting. That’s why I love the Coconut Sriracha Sauce in our Happy Veggie Bowl!

  5. Donna says:

    This was really good. My son was actually willing to eat it because of the sriracha. I loved all the veggies and the quinoa.

    • SGS Rawkstar says:

      Hi Donna,

      Rawesome! Thanks for reaching out + letting us know what you thought of our Happy Veggie Bowl!

  6. Shaniqua says:

    Hi,

    Can couscous be used as a substitute for quinoa?

    Thanks,

    Shaniqua

    • SGS Rawkstar says:

      Hi Shaniqua,

      Great option! Couscous would make a great substitute for quinoa in our Happy Veggie Bowl!

  7. Leah says:

    I would love to try this recipe, but I have a nut allergy. Is there a substitution for the almond butter and do many of the recipes in the book use nuts? Thanks!

    • Kavli says:

      Same thing I want to know! Thanks for posting!

    • SGS Rawkstar says:

      Hi Kavli,

      A seed butter, like sunflower, is a great substitute for almond butter in this recipe!

      Cheers 🙂

    • SGS Rawkstar says:

      Hi Leah,

      We want you to try this recipe too! Substitute almond butter with a seed butter that won’t effect your allergies. I love sunflower butter! Or leave it out! This recipe will still taste amazing! We promise!

      Cheers 🙂

  8. Monika says:

    Dear Jen & Jadah,
    Is this a hardcover book or only available online? I enjoy the pictures and to look it up to plan without having to access it through the internet as well. Also the juices & meals I did in the last cleanse. Still loving the green smoothies. It looks like you’ve updated the website, very appealing looking and fun too!
    Great job ladies!!
    Yours in health, Dr. Monika King, Chiropractor

    • SGS Rawkstar says:

      Hi Dr. King,

      Thanks for reaching out! Our Let’s Eat Meal Plan is currently available for download. Want to have a hard-copy on hand? The meal plan is in PDF format + printer friendly!

      Thanks for your website love! Our team has been working hard behind the scenes, I’ll definitely share your praise with them!

      Cheers 🙂

  9. Kim says:

    Quinoa is a grain is there any non grain ingredient that can replace the quinoa?

    • Crunchy Mama says:

      Quinoa is actually a seed, not a grain, but, if you’re avoiding quinoa, you could try making cauliflower “rice” and using that to replace the quinoa.

    • SGS Rawkstar says:

      Hi Crunchy Mama,

      Great suggestion! We might just have to try this recipe with cauliflower rice! YUM!

    • SGS Rawkstar says:

      Hi Kim,

      We love Crunchy Mama’s suggestion! Cauliflower rice would be a great substitute for quinoa in this recipe!

      Cheers 🙂

  10. Tracy says:

    This looks amazing! I love your cleanse and your smoothie challenges. I was wondering if your book, Let’s Eat, is dairy free. Thanks for all you do! Have a wonderful day. 🙂
    Tracy

    • SGS Rawkstar says:

      Hi Tracy,

      Thanks for reaching out! Our Let’s Eat meal plan includes dairy, but we include tips + suggestions throughout the plan to help make our recipes dairy-free!

  11. Lauren says:

    Do all of the recipes in Let’s Eat have notes for substitutions like this recipe?? Thanks <3

    • SGS Rawkstar says:

      Hi Lauren,

      Yes! We’ve included tons of tips and suggestions throughout our meal-plan to help our SGS tribe meet their specific nutrition needs, whether they’re dairy-free, gluten-free, have nut allergies or vegan!

      Hope you enjoy our Happy Veggie Bowl recipe!

  12. Maggie says:

    This looks so delicious! I think I may make this for my lunches next week. It’s starting to get chilly out so a warm quinoa bowl would be a nice change for my usual kale salads! The coconut siracha sauce especially sounds AMAZING!!

    • SGS Rawkstar says:

      Hi Maggie,

      All of our Let’s Eat Meal Plan recipes are autumn themed, perfect for this upcoming chilly fall weather!

      Cheers 🙂

  13. This sounds AMAZING. Reminds me a lot of the recipes in “Bowl + Spoon” by Sara of Sprouted Kitchen. Yum!

    • SGS Rawkstar says:

      Thanks for sharing, Sara! I am officially obsessed with your blog + just added it to the top of my reading list!

      Cheers,
      Amanda, SGS Rawkstar

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