Description
This Healthy Thai Coconut Quinoa Bowl combines creamy coconut-infused quinoa with roasted sweet potatoes, tangy colorful veggies, and a flavorful peanut sauce, creating a nourishing and vibrant meal perfect for lunch or dinner.
Ingredients
Quinoa
- 1 cup white quinoa
- 15 oz. full-fat coconut milk
- 1/2 cup water
- 1 tablespoon maple syrup
Roasted Sweet Potatoes
- 2 large sweet potatoes, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon black sesame seeds
Veggie Slaw
- 1 cup purple cabbage, sliced
- 1 cup shelled frozen edamame, thawed
- 1 large red pepper, sliced
- 1 large carrot, cut into thin sticks
Slaw Dressing
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/8 teaspoon sea salt
Peanut Sauce
- 2.5 tablespoons all-natural peanut butter
- 2.5 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
Garnishes
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts, roasted and salted
- Squeeze of lime juice
- Black sesame seeds for topping
Instructions
- Prepare the coconut quinoa: In a medium-sized pot, combine the quinoa, full-fat coconut milk, water, and maple syrup.
- Cook quinoa: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until the liquid is absorbed and the quinoa is tender.
- Preheat oven and prepare sweet potatoes: Preheat the oven to 400ºF (204ºC). Place the cubed sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to coat evenly.
- Season sweet potatoes: Sprinkle the minced garlic, sea salt, ground black pepper, and black sesame seeds over the sweet potatoes. Toss again to combine all ingredients.
- Roast sweet potatoes: Roast the sweet potatoes in the preheated oven for 25 to 30 minutes, or until tender and slightly crispy.
- Prepare veggie slaw: In a mixing bowl, combine purple cabbage, thawed edamame, sliced red pepper, and carrot sticks. Set aside.
- Make dressing: Whisk together olive oil, apple cider vinegar, fresh lime juice, soy sauce, freshly grated ginger, and sea salt until well combined.
- Toss veggies in dressing: Pour the dressing over the veggie mixture and toss to coat evenly. Set aside to marinate.
- Make peanut sauce: In a medium bowl or jar, mix all-natural peanut butter, water, soy sauce, and maple syrup until smooth and well blended.
- Assemble bowls: Distribute the coconut quinoa, roasted sweet potatoes, and dressed vegetable slaw evenly into four bowls or meal prep containers.
- Add toppings and serve: Drizzle each bowl with the peanut sauce if serving immediately. Garnish with chopped cilantro, roasted salted peanuts, a squeeze of lime juice, and sprinkle with black sesame seeds.
Notes
- For a vegan version, ensure the soy sauce is vegan-certified or use tamari.
- You can substitute sweet potatoes with butternut squash or pumpkin if preferred.
- Adjust soy sauce in the peanut sauce and dressing according to your salt preference.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- This recipe is great for meal prep and can be served warm or cold.
