Coconut Sriracha Veggie Bowl
Servings: 4
This veggie bowl piles roasted cauliflower, sweet potato, Brussels sprouts and onion on warm quinoa with kale, then drenches it all in a creamy coconut sriracha sauce made with almond butter and tamari. A great way to use up leftover roasted veggies.
Ingredients
- 2 tablespoon 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 tablespoon sriracha
- 1 tablespoon almond butter
- 1 teaspoon tamari
- 1 teaspoon raw honey
- ½ teaspoon Dijon mustard
Instructions
- Heat the oven to 425 °F. Line a baking sheet with parchment paper.
- Toss the onion, cauliflower, sweet potatoes and Brussels sprouts with the olive oil and season well with salt and pepper. Spread in a single layer on the baking sheet and roast until tender and golden, 20 to 25 minutes.
- Meanwhile, whisk together the coconut milk, sriracha, almond butter, tamari, honey and mustard. Refrigerate until ready to use.
- Divide the warm quinoa among bowls. Top with the kale and roasted vegetables, drizzle with the coconut sriracha sauce and serve.
Notes
- Make Ahead: Roast a big batch of vegetables early in the week. Store the vegetables, quinoa and sauce in separate airtight containers in the fridge for up to 4 days.
- Roasting Tip: Don't crowd the pan, so the vegetables brown instead of steam; use 2 baking sheets if needed. Butternut squash, broccoli, zucchini and bell peppers also roast well here.
- Sauce Swaps: Peanut butter or another nut or seed butter can replace the almond butter, and maple syrup in place of honey keeps it vegan. Light coconut milk works too, but the sauce will be thinner.
- Protein Boost: Add a drained, patted-dry can of chickpeas to the baking sheet with the vegetables. See more plant-based protein ideas.
Nutrition
Serving: 1bowl, 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
