Get equipped for meal prep insanity. those Thai Coconut Quinoa Bowls are out of this international- a vegetarian meal filled with protein, greens, and flavor!
INGREDIENTS
For The Coconut Quinoa
Roasted Veggies :
- 1 tablespoon minced garlic
- salt and pepper, to taste
- 2 tablespoons EVOO
- 2 cups carrots, diced
- 1 large sweet potato, diced
Purple Cabbage Slaw :
- 1 tablespoon low-sodium tamari (or soy sauce)
- 2 tablespoons EVOO
- 1/4 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1/4 teaspoon ginger powder
- 1 cup purple cabbage, finely chopped
- 1 cup edamame
- 1 small red pepper, diced
- 1/4 teaspoon dried orange peel
- 1 lime, juiced
Toppings :
- fresh cilantro
- peanuts
- peanut butter
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.
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