Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 11月6日 03時44分

Lunch time!
This plant-powered recipe from our Let's Eat Dinner Meal Plan: simplegreensmoothies.com/shop

HAPPY VEGGIE BOWL
Serves 4 | Prep time: 25 min | Cook time: 25 min

INGREDIENTS

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

DIRECTIONS

1. Preheat oven to 425°F. 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.

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