Roasted Veggie Bowl + Coconut Peanut Sauce

Description

Roasted Veggie Bowl + Coconut Peanut Sauce // via Nosh and Nourish #recipe #vegan

1 cup Chickpeas (rinsed and drained)

1⁄3 cup coconut milk

1⁄2 cup Peanut Butter

1 tablespoon Soy Sauce (or sub bragg's liquid aminos)

1 tablespoon Key Lime Juice

2 tablespoons Maple Syrup

1 teaspoon Minced Garlic

2 cups cooked red quiona

2 bell peppers

2 large carrots

1 Large Sweet Potato (peeled & cubed)

6 radishes

Combine the chickpeas and the coconut milk in a large measuring cup. Use an immersion stick blender (or a food processor will also work) to puree the chickpeas.
Stir in peanut butter, soy sauce, key lime juice, maple syrup, and minced garlic. Combine until blended and smooth. Then, set aside.
Preheat oven to 425 degrees.
Chop veggies into bite-size pieces: carrots, sweet potatoes, radishes, and bell peppers. Arrange them in a single layer on a sprayed / lined cookie sheet.
Bake for 30 minutes, until everything is softened and slightly browned.
Serve in a bowl with 1/2 cup of quinoa and a large dollop of the coconut peanut sauce.

Yields 6 Servings

Nosh and Nourish