Winter Super Food Bowls with Peanut Sauce
A winter vegetable super food bowl packed with goodness and topped with a creamy peanut sauce.
- 1/2 cup peanut sauce paste
- 1/4 cup light coconut milk
- 2 cups cooked quinoa
- 1 head broccoli
- 1/2 head cauliflower
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1 can chickpeas, rinsed and drained
- 1 avocado, sliced
- 1/2 cup pomegranate seeds
Preheat oven to 400 degrees. Break apart the cauliflower and broccoli into florets or slice into bite sized pieces. Peel then cut sweet potato into 1 inch cubes. Toss, these veggies with 1 tablespoon of olive oil then bake on a rimmed baking sheet for 35 minutes or until sweet potatoes are soft and broccoli is crispy.
In a small sauce pan over medium low heat whisk together the peanut sauce paste with the coconut milk. Once warm and combined, set aside.
Lay out all of the bowl ingredients: quinoa, roasted veggies, chickpeas, avocado slices, pomegranates and peanut sauce. Assemble bowls to your preference and drizzle with sauce.