Coconut Sriracha Veggie Bowl
Servings: 4
This veggie bowl recipe is simple, delicious and has the perfect sauce. Roasted onion, cauliflower, sweet potatoes and Brussels sprouts served with brown rice or quinoa under the best sauce ever. Great for those left over veggies in the fridge that need to be used.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow 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 coconut milk
- 2 tablespoons sriracha
- 1 tbsp almond butter
- 1 teaspoon tamari
- 1 teaspoon raw honey
- ½ teaspoon Dijon mustard
Instructions
- 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.
- Meanwhile, whisk coconut sriracha sauce ingredients together and refrigerate until ready to use.
- 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.
- Vegan option: use maple syrup instead of honey
Nutrition
Calories: 375kcal, Carbohydrates: 58g, Protein: 11g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 286mg, Potassium: 1007mg, Fiber: 9g, Sugar: 9g, Vitamin A: 13132IU, Vitamin C: 110mg, Calcium: 132mg, Iron: 4mg