Healthy Thai Coconut Quinoa Bowls

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

source: fitfoodiefinds.com

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