Roasted Veggie & Quinoa Bowls with Coconut-Almond Sauce

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  <meta itemprop="name" content="Roasted Veggie & Quinoa Bowls with Coconut-Almond Sauce">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Jason"><meta itemprop="url" content="https://www.jasontrevino.com/"></span><br>

                  

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   <meta itemprop="prepTime" content="PT15M">

   <meta itemprop="cookTime" content="PT30M">

   <meta itemprop="totalTime" content="PT45M">

   <meta itemprop="keywords" content="quinoabowl, nutrientdense, veganrecipes">

   <meta itemprop="ratingValue" content="5">

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  <br><div><span itemprop="description">These Roasted Veggie & Quinoa Bowls with Coconut-Almond Sauce are a wholesome and flavorful vegan meal packed with protein, fiber, and nutrients. Perfect for a satisfying lunch or dinner!<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 cup quinoa</span></li>

   <li><span itemprop="ingredients">2 cups water or vegetable broth</span></li>

   <li><span itemprop="ingredients">2 cups mixed vegetables such as bell peppers, zucchini, cauliflower, and carrots, chopped</span></li>

   <li><span itemprop="ingredients">2 tablespoons olive oil</span></li>

   <li><span itemprop="ingredients">Salt and pepper to taste</span></li>

   <li><span itemprop="ingredients">1/4 cup coconut milk</span></li>

   <li><span itemprop="ingredients">1/4 cup almond butter</span></li>

   <li><span itemprop="ingredients">2 tablespoons soy sauce or tamari</span></li>

   <li><span itemprop="ingredients">1 tablespoon maple syrup</span></li>

   <li><span itemprop="ingredients">1 clove garlic, minced</span></li>

   <li><span itemprop="ingredients">1 teaspoon grated ginger</span></li>

   <li><span itemprop="ingredients">Juice of 1 lime</span></li>

   <li><span itemprop="ingredients">2 tablespoons chopped cilantro optional</span></li>

   <li><span itemprop="ingredients">2 tablespoons sliced almonds, toasted optional</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Preheat oven to 400F 200C</span></p>

   <p><span itemprop="recipeInstructions">Rinse quinoa under cold water and drain</span></p>

   <p><span itemprop="recipeInstructions">In a medium saucepan, combine quinoa and water or vegetable broth</span></p>

   <p><span itemprop="recipeInstructions">Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed</span></p>

   <p><span itemprop="recipeInstructions">Remove from heat and fluff with a fork</span></p>

   <p><span itemprop="recipeInstructions">While quinoa is cooking, toss mixed vegetables with olive oil, salt, and pepper on a baking sheet</span></p>

   <p><span itemprop="recipeInstructions">Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized</span></p>

   <p><span itemprop="recipeInstructions">In a small saucepan, whisk together coconut milk, almond butter, soy sauce, maple syrup, garlic, ginger, and lime juice</span></p>

   <p><span itemprop="recipeInstructions">Heat over low heat until warmed through and well combined</span></p>

   <p><span itemprop="recipeInstructions">To assemble the bowls, divide cooked quinoa among serving bowls</span></p>

   <p><span itemprop="recipeInstructions">Top with roasted vegetables</span></p>

   <p><span itemprop="recipeInstructions">Drizzle with coconut-almond sauce</span></p>

   <p><span itemprop="recipeInstructions">Garnish with chopped cilantro and toasted sliced almonds, if desired</span></p>

   <p><span itemprop="recipeInstructions">Serve immediately and enjoy!</span></p>

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