Go Back
+ servings

Roasted Veggie & Quinoa Bowls with Coconut-Almond Sauce

Reprinted from Superfood Weeknight Meals, with permission from publisher.
Servings 4
Author Kiersten


For the sauce:

  • 1 cup canned chickpeas rinsed and drained
  • 1/3 cup coconut milk
  • 1/2 cup almond butter
  • 2 tablespoons dark amber maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh key lime juice or regular lime juice
  • 1 teaspoon minced garlic

For veggie bowl:

  • Cooking spray
  • 2 red bell peppers cut into bite-sized pieces
  • 2 large carrots cut into bite-sized pieces
  • 1 large sweet potato peeled and cut into bite-sized pieces
  • 6 radishes or 1 beet cut into bite-sized pieces
  • 2 cups cooked quinoa divided


To make the Coconut-Almond Sauce:

  1. In a large glass measuring cup, combine the chickpeas and coconut milk. Using an immersion blender, or in a food processor, purée them.
  2. Stir in the almond butter, maple syrup, soy sauce, key lime juice, and garlic until blended and smooth. Set aside.

To make the Veggie Bowls:

  1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
  2. Arrange the red bell peppers, carrots, sweet potato, and radishes in a single layer on the prepared sheet. Bake for 30 minutes or until everything is softened and lightly browned.

To assemble each bowl:

  1. Place 1/2 cup of quinoa into each of 4 bowls. Top each with a generous portion of roasted veggies and a large dollop of Coconut-Almond Sauce.