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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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: vegetarian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.