Spicy Peanut Veggie Bowl
Ingredients:
Thai Peanut Sauce:
½ cup creamy peanut butter
¼ cup tamari or soy sauce
3 T apple cider vinegar
2 T honey or maple syrup
1 t grated fresh ginger
2 cloves garlic, pressed
¼ t Momofuku chili crunch
Roasted Vegetables:
1 sweet potato
2 cups frozen veggie mix
2 T coconut oil
¼ t cumin powder
Salt, to taste
1 cup quinoa
Instructions:
Preheat the oven to 425 degrees and rinse the quinoa.
Roast the vegetables, On a large, rimmed baking sheet, toss the sweet potato with a generous tablespoon of oil, ¼ teaspoon of cumin, and a sprinkle of salt. Arrange them in a single layer and roast on the middle rack for about 35 minutes. Halfway through cooking time, toss potatoes and add frozen vegetable mix.
In the meantime, cook the quinoa. Combine the rinsed quinoa and 2 cups of water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to a simmer. Cook for about 10-20 minutes or until the quinoa has absorbed all of the water. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes.
Make the sauce: In a bowl, whisk together the sauce ingredients. Whisk in water in small increments to thin sauce to desired consistency.
In bowls, divide the quinoa and roasted vegetables. Drizzle each bowl with sauce.
Tenderfoot Tip:
Top with green onions, cilantro, and/or peanuts.
