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Thai Coconut Quinoa Bowls

Thai_Coconut_Quinoa_Bowls

INGREDIENTS:

Coconut Quinoa

  • 1 cup uncooked quinoa 
  • 1 15-oz can full fat coconut milk
  • 1/2 cup water 
  • 1 tablespoon maple syrup

Roasted Sweet Potatoes

  • 2 large sweet potatoes, cut into bite sized cubes
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt 
  • 1/8 teaspoon ground pepper
  • 1 teaspoon black sesame seeds

Purple Cabbage Slaw

  • 1 cup purple cabbage, sliced
  • 1 cup shelled edamame 
  • 1 large red pepper, sliced
  • 1 large carrot, cut into thin sticks
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar 
  • 1 tablespoon fresh lime juice
  • 1 teaspoon coco aminos
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon salt

Cashew Sauce

  • 2.5 tablespoons all-natural cashew butter
  • 2.5 teaspoons water 
  • 1 teaspoon coco aminos
  • 1 teaspoon maple syrup

Toppings

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup chopped cashews
  • squeeze of lime juice
  • black sesame seeds, to toast

*Optional: Add baked or poached wild salmon. 

Instructions

For the Coconut Quinoa 

  • Prepare the quinoa by placing coconut milk, water, maple syrup, and quinoa in a sauce pan and bring it to a boil over high heat.

Next, turn the heat to low, cover the saucepan and let the quinoa cook for about 20 minutes or until the quinoa is cooked!

For the Roasted Sweet Potatoes

  1. Preheat Oven to 400 Degrees F. Bake Sweet potatoes on a large baking sheet drizzled with olive oil and season with minced garlic, salt, pepper and black sesame seeds for 25-30 minutes. 

For the Purple Cabbage Slaw

  1. Place purple cabbage, edamame, carrot and red pepper in a bowl. Set aside. 
  2. Make dressing by whisking together olive oil, apple cider vinegar, lime juice, coco aminos, grated ginger and salt. 
  3. Then toss veggies in dressing. Set aside.

Cashew Sauce

  1. To make cashew sauce place all ingredients into a medium bowl or jar and mix together to combine.

Assembly

  1. Evenly distribute the coconut quinoa, sweet potatoes and coleslaw into 4 bowls or meal prep containers.
  2. Drizzle with cashew sauce if eating immediately and top with cilantro, chopped cashews, a lime wedge and more black sesame seeds.