Thai Coconut Quinoa Bowls (G/F & Vegan)

fitfoodiefinds.com

Rachelle Roa

subheading: Coconut Quinoa:

1 cup uncooked quinoa

15 oz. canned full-fat coconut milk

½ cup water

1 tablespoon maple syrup

subheading: Roasted Sweet Potatoes:

2 large sweet potatoes cut into bite-sized cubes

2 tablespoons olive oil

1 tablespoon minced garlic

⅛ teaspoon salt

⅛ teaspoon ground pepper

1 teaspoon black sesame seeds

subheading: 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 soy sauce

1 teaspoon freshly grated ginger

⅛ teaspoon salt

subheading: Peanut Sauce:

2.5 tablespoons all-natural peanut butter

2.5 tablespoons water

1 teaspoon soy sauce

1 teaspoon maple syrup

subheading: Toppings:

¼ cup fresh cilantro chopped

¼ cup chopped peanuts

squeeze of lime juice

Black sesame seeds to toaste

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