Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion (cut into 1” dice)
  • 2 cups cauliflower
  • 2 cups sweet potatoes (peeled and cut into 1-inch cubes)
  • 2 cups Brussels sprouts (halved)
  • 2 cups kale (shredded)
  • 3 cups cooked quinoa (warm)
  • ½ cup coconut milk
  • 2 tablespoons sriracha
  • 1 tbsp almond butter
  • 1 teaspoon tamari
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard

Instruction

  • Preheat oven to 425°Line a baking sheet with parchment paper. Toss onion and other veggies with the olive oil. Season well with salt and pepper. Arrange veggies in a single layer on the baking sheet. Roast for 20-25 minutes or until tender and golden.
  • Meanwhile, whisk coconut sriracha sauce ingredients together and refrigerate until ready to use.
  • To serve, place 3/4 cup warm quinoa each in four bowls. Top with 1/2 cup shredded kale and 1 ½ cups of roasted veggies. Drizzle the coconut sriracha sauce over the bowls and serve.