Healthy Thai Coconut Quinoa Bowls

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
Author: Lee Hersh
Yield: 4 1x


For the Coconut Quinoa

Roasted Veggies

  • 1 large sweet potato, diced
  • 2 cups carrots, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons EVOO
  • salt and pepper, to taste

Purple Cabbage Slaw



For the Coconut Quinoa

For the Roasted Veggies

  1. Place diced vegetables on a baking sheet and drizzle with EVOO. Then, add in minced garlic and season with salt and pepper. Toss. Roast at 400ºF for 25-30 minutes or until you can pierce the veggies with a fork.

For the Purple Cabbage Slaw

  1. Place purple cabbage, edamame, and red pepper in a bowl. Set aside. Make your dressing by whisking together EVOO, lime juice, soy sauce, maple syrup, ginger, garlic, and dried orange peel. Then, toss veggies in dressing.


  • Serving Size: 4
  • Calories: 250
  • Sugar: 8
  • Sodium: 260
  • Fat: 16
  • Fiber: 6
  • Protein: 8


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