Healthy Thai Coconut Quinoa Bowls

• Produce

  • 1 cup Cabbage, purple
  • 2 cups Carrots
  • 1 Cilantro, fresh
  • 1 cup Edamame
  • 1 tbsp Garlic
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ginger, powder
  • 1 Lime
  • 1/4 tsp Orange peel, dried
  • 1 Peanuts
  • 1 Sweet potato, large

• Condiments

  • 1 tbsp Maple syrup
  • 1 Peanut butter
  • 1 tbsp Tamari, low-sodium

• Baking & Spices

  • 1 Red pepper, small
  • 1 Salt and pepper

• Other

  • 2 Tablespoons evoo

Found on fitfoodiefinds.com

Ingredients

• 1 large sweet potato, diced
• 2 cups carrots, diced
• 1 tablespoon minced garlic
• 2 tablespoons EVOO
• salt and pepper, to taste
• 1 cup purple cabbage, finely chopped
• 1 cup edamame
• 1 small red pepper, diced
• 1 tablespoon low-sodium tamari (or soy sauce)
• 2 tablespoons EVOO
• 1 lime, juiced
• 1 tablespoon maple syrup
• ¼ teaspoon garlic powder
• ¼ teaspoon ginger powder
• ¼ teaspoon dried orange peel
• peanut butter
• peanuts
• fresh cilantro

Directions

• 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.
• 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. Then, toss veggies in dressing.

Nutrition