My friend is moving to Ohio so we had a going away party for her, and I was asked to bring a vegetable dish; my friend is a foodie, so I knew that I could bring something different and she would appreciate it. I picked up all ingredients at Trader Joe’s in a rush, I’m always doing everything last minute, and I appreciate how easy that store makes it to put together an easy meal. This hearty Fall dish perfect for dinner, or a week of lunches.
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Roasted Veggie Quinoa Bowl with Avocado Coconut Curry Sauce
Avocado is incorporated into this coconut curry sauce and features oven-roasted butternut squash, cauliflower and Brussels sprouts in this very large vegan quinoa bowl.
Tips: 1. Use a food processor to shave your Brussels sprouts to save money or buy a pre-shaved bag at Trader Joe’s. 2. Double the sauce to make it extra saucy
Credit: My Real Dish
Ingredients
Roasted Vegetables
- 12 oz (340g) butternut squash (chopped)
- 1 small cauliflower head
- 14 oz (397g) Brussels sprouts
- 10 oz (284g) shaved Brussels sprouts
- 1 onion, chopped
- 4 cloves garlic, minced
- ½ teaspoon Redmond Real Salt
- 30 grinds of pepper
- 7 tablespoons olive oil
- 3 tablespoons coconut aminos (or gluten-free soy sauce)
- 15 oz can of chickpeas (garbanzo beans)
Quinoa
- 1 cup quinoa
- 2 cups vegetable stock (gluten-free)
Avocado Coconut Curry Sauce
- 2 mini avocados or 1 large
- 1 lime, juiced
- 1 can of full fat coconut milk (I used Thai Kitchen)
- ½ teaspoon Redmond Real Salt
- 2 cloves garlic, minced
- 2 teaspoons coconut aminos (or gluten-free soy sauce)
- 4 basil leaves, minced (~¼ cup)
- 1 tablespoon yellow curry
- Pepper and salt to taste
Directions