Roasted Veggie and Quinoa Power Bowl with Peanut Sauce Recipe
The depth of flavours in this roasted veggie power bowl with quinoa is unbeatable. The mix of textures are brought together by the creaminess of a peanut sauce that which you’ll want to use in all your dishes.
Equipment
- Medium bowl
- Small pot
Ingredients
- ½ cup quinoa
- 300 g sweet potato (1 medium-large potato)
- 100 g red cabbage
- 40 g kale (3 leaves)
- ½ cup canned lentils
- ½ cup frozen edamame
- 3 tbsp olive oil (divided)
- ¼ tsp coarsely ground salt (divided)
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp dried oregano
- 2 tbsp sunflower seeds
Peanut Dressing:
- 6 tbsp cup creamy peanut butter
- 1 ½ tbsp soy sauce (Tamari for gluten-free)
- 1 tsp rice vinegar
- 1 tsp honey (maple syrup for vegan)
- ½ tsp sesame oil (optional)
Instructions
- Preheat the oven to 425°F
- Peel and dice the sweet potato into 1-inch cubes. Add it to a medium bowl and top with 1 tbsp olive oil, garlic powder, paprika and salt.300 g sweet potato, 3 tbsp olive oil, ¼ tsp garlic powder, ¼ tsp paprika, ¼ tsp salt
- Place on a lined cookie sheet and bake in the oven for 30 minutes, tossing half-way, at the 15 minutes mark.
- Next, add the quinoa and twice the water to a microwave-safe dish. I like to use a 2.5-quart CorningWare dish with a lid. Cook in the microwave for 20 minutes on 60% power.½ cup quinoa
- Next, wash the kale, remove the stems and roughly chop the leaves. Add to a medium bowl and toss with 1 tbsp of oil and half the coarsely ground salt. Line a cookie sheet with parchment paper and place the kale on one half.40 g kale, ¼ tsp coarsely ground salt, 3 tbsp olive oil
- Now roughly chop the red cabbage and add it to the same medium bowl that you used for the kale. Toss with 1 tbsp olive oil, remaining coarsely ground salt and oregano. Add it to the same cookie sheet as the kale. When the timer goes off for the potatoes, add the kale and cabbage to the oven and bake for 15 minutes.100 g red cabbage, 3 tbsp olive oil, ¼ tsp dried oregano, ¼ tsp coarsely ground salt
- While the veggies are roasting, add some water to a small pot. Once the water boils add the frozen edamame and cook for 5 minutes.½ cup frozen edamame
- Lastly, open the can of lentils and drain it. Rinse the lentils in a strainer until the water runs clear.½ cup canned lentils
- To make the sauce, combine all of the peanut sauce ingredients in a small bowl or glass measuring cup and whisk well until thoroughly combined.6 tbsp cup creamy peanut butter, 1 ½ tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, ½ tsp sesame oil
- Once the veggies and quinoa are done, it’s time to assemble the bowl.2 tbsp sunflower seeds
Nutrition
Nutrition Facts
Roasted Veggie and Quinoa Power Bowl with Peanut Sauce Recipe
Amount per Serving
Calories
971.6
% Daily Value*
Fat
56.2
g
86
%
Saturated Fat
8.7
g
54
%
Polyunsaturated Fat
12.5
g
Monounsaturated Fat
30.5
g
Sodium
1653.1
mg
72
%
Potassium
1664.9
mg
48
%
Carbohydrates
93.9
g
31
%
Fiber
18.3
g
76
%
Sugar
18.7
g
21
%
Protein
32
g
64
%
Vitamin A
23978.8
IU
480
%
Vitamin C
51.7
mg
63
%
Calcium
218
mg
22
%
Iron
8.2
mg
46
%
* Percent Daily Values are based on a 2000 calorie diet.
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