Healthy Thai Coconut Quinoa Bowls

Get equipped for meal prep insanity. those Thai Coconut Quinoa Bowls are out of this international- a vegetarian meal filled with protein, greens, and flavor!

INGREDIENTS

For The Coconut Quinoa

Roasted Veggies :

• 1 tablespoon minced garlic
• salt and pepper, to taste
• 2 tablespoons EVOO
• 2 cups carrots, diced
• 1 large sweet potato, diced

Purple Cabbage Slaw :

• 1 tablespoon low-sodium tamari (or soy sauce)
• 2 tablespoons EVOO
• 1/4 teaspoon garlic powder
• 1 tablespoon maple syrup
• 1/4 teaspoon ginger powder
• 1 cup purple cabbage, finely chopped
• 1 cup edamame
• 1 small red pepper, diced
• 1/4 teaspoon dried orange peel
• 1 lime, juiced

Toppings :

• fresh cilantro
• peanuts
• peanut butter

INSTRUCTIONS

For The Coconut Quinoa

For The Roasted Veggies :

1. Place diced vegetables on a baking sheet and drizzle with EVOO. Then, add in minced garlic and season with salt and pepper. Toss. Roast at 400ºF for 25-30 minutes or until you can pierce the veggies with a fork.

For The Purple Cabbage Slaw :

1. Place purple cabbage, edamame, and red pepper in a bowl. Set aside. Make your dressing by whisking together EVOO, lime juice, soy sauce, maple syrup, ginger, garlic, and dried orange peel.