Sweet Potato Green Curry Quinoa Casserole

• Vegetarian

• Produce

  • 15 Basil, leaves of fresh
  • 1 tsp Basil, dried
  • 1 tsp Garlic powder
  • 1 Green pepper, medium
  • 1 cup Peas, frozen
  • 1/2 Red onion, sliced (1/2 cup
  • 1 Sweet potato, peeled and diced (2 cups, medium

• Canned Goods

  • 2 cans Coconut milk, full-fat
  • 5 tbsp Green curry paste
  • 1 cup Vegetable broth

• Condiments

  • 2 tsp Dragon sauce/sriracaha, green

• Pasta & Grains

  • 1 1/2 cup Truroots organic sprouted quinoa

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Red pepper, medium
  • 1/4 tsp Salt
  • 1 tsp Turmeric

Found on fitfoodiefinds.com

Ingredients

• 1.5 cup truRoots Organic Sprouted Quinoa
• 1 medium sweet potato, peeled and diced (2 cups)
• 1 medium red pepper, sliced
• 1 medium green pepper, sliced
• ½ red onion, sliced (1/2 cup)
• 1 cup frozen peas
• 15 leaves of fresh basil
• 2 cans full-fat coconut milk
• 1 cup vegetable broth
• 5 tablespoons green curry paste
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon dried basil
• 2-3 teaspoons green dragon sauce/sriracaha (depending on how spicy you like it)
• ¼ teaspoon salt

Directions

• Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
• Next, prep veggies by peeling and dicing the sweet potatoes and slicing the peppers and onions. Sprinkle all veggies (including frozen peas) in the casserole dish.
• Next, add basil and truRoots Whole Grain Sprouted Quinoa into the casserole dish. Set aside.
• Mix all ingredients for the sauce in a medium sized bowl. Mix well.
• Add sauce mixture to the casserole dish and use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
• Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but dont worry this is how its suppose to be! Place back in oven for 30 minutes, covered.
• Remove and let cool.
• Top with a squeeze of lime and enjoy

Nutrition