Winter Super Food Bowls with Peanut Sauce

A winter vegetable super food bowl packed with goodness and topped with a creamy peanut sauce.
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine vegetarian
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
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