Vegan Veggie Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 6 Brussels sprouts
  • 1 Butternut squash, small
  • 1 cup Cannellini beans
  • 2 tbsp Cilantro, fresh
  • 1 cup Edamame
  • 1 head Kale
  • 2 Lemons
  • 1/2 Red onion

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 1/4 cup Coconut cream

• Condiments

  • 1 Dressing
  • 1/2 cup Tahini

• Pasta & Grains

  • 1 cup Quinoa, red

• Baking & Spices

  • 1/2 tsp Chili powder
  • 2 Red peppers
  • 1 tsp Salt
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on theblondechef.com

Description

Ingredients

• 2 red peppers
• 6-8 Brussels Sprouts
• 1 head of kale
• ½ red onion
• 1 avocado
• 1 small butternut squash
• 1 tsp. salt
• 1 tsp. sea salt
• ½ tsp. chili powder
• 1 tbs. olive oil
• 1 cup uncooked red quinoa
• 1 cup cannellini beans
• 1 cup edamame (I used organic frozen)
• Dressing
• ½ cup tahini
• ¼ cup coconut cream (I used canned organic)
• ½ cup almond milk
• 2 tbs. fresh cilantro
• 2 lemons (juiced)

Directions

• Preheat the oven to 375
• Peel and dice the butternut squash then add to a small bowl along with the olive oil, salt, and chili powder. Toss to coat.
• Spread on a parchment-lined baking sheet along with the red pepper (quartered and de-seeded).
• Bake for 25-30 minutes or until the squash is tender.
• In a medium-sized pot add the water, 1 tsp. of salt and quinoa and bring to a boil. Once boiling, reduce to a simmer, cover and cook for about 20 minutes or until the liquid is absorbed.
• In a food processor (with the shredding attachment) add the Brussels Sprouts. Remove and set aside.
• Roughly chop the kale into bite sized pieces and set aside.
• Rinse and drain the edamame and cannellini beans and set aside.
• In a food processor or blender, add all of the ingredients for the dressing and blend until smooth.
• Once the squash and quinoa are cooked, serve immediately!