Description
A delicious & easy Quinoa Bowl that is packed with flavor and good-for-you ingredients! Just don’t forget that amazing Peanut Sauce!
Ingredients
Scale
Quinoa Bowl:
- 1 can chickpeas, drained and rinsed
- 1 yellow sweet potato, cut into small cubes
- 1 yam (orange sweet potato), cut into small cubes
- 10 brussel sprouts, halved
- 1/2 red onion, sliced
- olive oil
- kosher salt and ground black pepper
Coconut Quinoa:
- 1 cup quinoa
- 1 3/4 cup full fat coconut milk
- pinch of kosher salt
Peanut Dressing:
- 1/3 cup drippy peanut butter
- 1–2 tablespoons real maple syrup
- 1 tablespoon soy sauce (sub coconut aminos for gluten-free)
- 1/4 teaspoon sesame oil
- 2–3 tablespoons water to thin (more as-needed)
Instructions
- Prep: Preheat oven to 400 degrees F.
- 1st Bake: Place chickpeas, sweet potatoes and yam cubes on a large baking sheet. Drizzle with olive and sprinkle with salt and pepper; toss to combine. Place in the oven, middle rack, and let cook 12-15 minutes.
- 2nd Bake: Remove from oven, add brussel sprouts and red onion. Drizzle those with more olive oil and sprinkle with salt and pepper. Return to the oven and bake for another 12-15 minutes or until everything is soft, but firm. Remove and let cool slightly.
- Coconut Quinoa: Meanwhile, rinse quinoa and bring a medium-sized saucepan to medium-high heat. Add 1 cup rinsed quinoa, 1 3/4 cup coconut milk and a pinch of salt. Stir, cover, and bring to a simmer. Let simmer 15-20 minutes. Remove from heat and let sit 5 minutes. Fluff with fork and serve.
- Make Peanut Sauce: While everything finishes cooking, add 1/3 cup peanut butter, 1-2 tablespoons maple syrup, 1 tablespoon soy sauce, 1/4 teaspoon sesame oil and 1 tablespoon water to a small bowl. Whisk to combine (it takes a few seconds of whisking to fully incorporate the water). Add an additional tablespoon of water and whisk to combine again. Taste and add any additional maple syrup, as-desired. Option to add additional water, 1 tablespoon at a time, to reach your desired consistency.
- Build Bowls: Divide quinoa and veggies/chickpeas between individual bowls and drizzle with Peanut Sauce.
- Serve: Enjoy right away!
Notes
- Chicken Add-In: if you want to either sub chicken or just add chicken to this bowl, then we recommend this Chicken Marinade and these Grilled Chicken Breasts!
- Coconut Quinoa: feel free to sub regular quinoa, if you prefer, but we love this Coconut Quinoa recipe included in the recipe card above!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 364
- Sugar: 4.4 g
- Sodium: 319.1 mg
- Fat: 20.5 g
- Carbohydrates: 38.6 g
- Fiber: 6.8 g
- Protein: 10.7 g
- Cholesterol: 0 mg