Ingredients:

Veggies

• 2 sweet potatoes, peeled chopped into 1-inch cubes

• 1 head broccoli, cut into large bite-size pieces

• 2 carrots, peeled and chopped into 2-inch long x 1/2-inch thick strips

• 6-8 large brussels sprouts, quartered (or 10 small, halved)

Seasoning for Veggies

• 1/4 cup olive oil

• 4 cloves garlic, minced

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/2 teaspoon black pepper

• 1/2 teaspoon sea salt

• 1/2 teaspoon paprika

• 1/2 teaspoon rosemary

• 1/2 teaspoon basil

• dash cayenne pepper

Thai Peanut Sauce

• 1/3 cup natural peanut butter (the kind you have to stir)

• 4-6 tablespoons water

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon lime juice

• 1/4 teaspoon basil

• 1/4 teaspoon red pepper flakes

Serve with:

• Quinoa, rice, or cauliflower rice

• Cilantro (optional)

• Dry roasted peanuts, chopped (optional)

  


  DIRECTIONS:

1. Preheat oven to 425 degrees and line a baking sheet with foil.

2. Add all chopped vegetables to a large bowl. Add olive oil and seasonings. Mix together

   to evenly coat veggies in oil/seasoning mixture. Spread evenly into a single layer on the

   baking sheet and bake for 15-20 minutes or until veggies are fork tender.

3. Meanwhile, whisk together Thai peanut sauce mixture in a medium bowl. It’s going to seem like you added too much water at first, but you didn’t— just keep whisking with a

   fork! Cook quinoa/rice according to package instructions.

4. When veggies are finished baking, assemble the bowls. Add quinoa/rice and veggies to each bowl and drizzle generously with Thai Peanut Sauce. Top with cilantro and chopped peanuts if desired.