Recipe
Healthy Thai Coconut Quinoa Bowls
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
Yield: 4 1x
Ingredients
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
- 1 cup purple cabbage, finely chopped
- 1 cup edamame
- 1 small red pepper, diced
- 1 tablespoon low-sodium tamari (or soy sauce)
- 2 tablespoons EVOO
- 1 lime, juiced
- 1 tablespoon maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon dried orange peel
Toppings
- peanut butter
- peanuts
- fresh cilantro
Instructions
For the Coconut Quinoa
For the Roasted Veggies
- 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
- 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.
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 8
- Sodium: 260
- Fat: 16
- Fiber: 6
- Protein: 8
Find it online: https://fitfoodiefinds.com/healthy-thai-coconut-quinoa-bowls/