Loaded Veggie Bowls with a Chipotle Cashew Sauce
Ingredients
- 1 cup quinoa
- 1/2 tbsp olive oil + garlic
- salt
- and pepper
- 1 Head broccoli (cut into florets)
- 1 Head cauliflower (cut into florets)
- 1 lb brussel sprouts (cut in halves)
- 3-4 sweet potatoes (sliced into rounds)
- Cashew Chipotle sauce
- 1/2 cup soaked cashews
- 1/2 cup water
- 1/2 tsp Chipotle powder
- 1/4 tsp deal salt
- 1/2 tsp maple syrup
Preparation
Bowl ingredients (makes 3-4 bowls)
Cook 1 cup quinoa on the stovetop
Preheat oven to 425F
I added 1/2 tbsp olive oil + garlic, salt, and pepper to each of these after I cut them up
Head broccoli (cut into florets)
Head cauliflower (cut into florets)
Lb brussel sprouts (cut in halves)
Sweet potatoes (sliced into rounds)
Add them all to greased baking sheets and bake for 35-40 minutes
Cashew Chipotle sauce
Cup soaked cashews in warm water. Soak right before you start roasting the veggies so they have time to soak (about 45 mins- 1 hour)
Cup water
Tsp Chipotle powder
Tsp deal salt
Tsp maple syrup
Mix it all together in a food processor on purée for about 30 seconds
Store in the fridge in a jar
I store the veggies in different containers and then combine them into meals
Served here with some sautéed kale
