Vegan Quinoa Protein Bowl with a little Thai flavor

 

 

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Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

I love peanut butter. I can eat it by the spoonfuls, but the best part about eating peanut butter for me is, the high plant based protein and antioxidants it has in it. Yay me. Good for my body and my skin. I actually came across an amazing peanut butter a few weeks ago, when I was being interviewed by Mara Davis, television and radio personality, also GURU of all that is too know about food and where to get it.  She is the host of Atlanta Eats radio and television show. I absolutely love this woman, she knows food and she makes me laugh until my ribs crack.

Well as we were having our interview at Krog Street Market, here in Atlanta, she took me to Nature’s Garden Express and turned me on to this amazing peanut butter, Georgia Grinders. The owner Michael at Nature’s Garden Express was generous enough to give me a jar to take home and try. I  have been hooked ever since. This recipe came about when I was just craving a spoonful of their peanut butter.  A quick note here: if you are allergic to peanut butter you can substitute another nut butter of your liking.  This recipe is super simple, loaded with vitamins, vegan based protein and lots of flavor.  You get protein everywhere in this dish, the chick peas, the quinoa , the peanut and a little here in the brussels sprouts.

Thai Peanut Sauce

INGREDIENTS

1 thumb piece of ginger, peeled

1 1/2 cup Georgia Grinders peanut butter

3 tablespoons reduced-sodium soy sauce

2 tablespoon fresh lime juice

2 teaspoon (packed) light brown sugar

1/2 teaspoons srirachi sauce

1 tablespoon coconut oil, melted

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Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

 

DIRECTIONS:

Preheat 400

Add ginger into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, srirachi sauce, coconut oil, and blend. ADD  A LITTLE WARM WATER IF IT IS TOO THICK, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

Set a side some of the sauce for garnish. Add the remaining sauce over chick peas that have been drained and rinsed. Toss the chickpeas in the sauce until they are covered completely.  Place the chickpeas on a cookie sheet lined with parchment paper, spread them out, so each one can roast properly. Roast for about 30 minutes or until golden brown.

Once they are roasted remove from the oven and allow to cool. Once cooled use a fork to separate them from one another. Set a side.

Cook 1 cup of quinoa, brown rice or your favorite gluten free grain. Add the grain to the base of the bowl and top with your chickpeas and favorite vegetable toppings. Here I sautéed some brussels sprouts with garlic, lemon juice and a little sea salt in a non stick pan. I added tomatoes, carrots, red bell peppers and the sautéed brussels sprouts. I garnished with a little parsley, but cilantro would be the best option, but I am without a car since it is in the shop, so parsley made it on this dish today. Lol 😂.

The point here is being creative and eating as much as the rainbow as possible.

You can add other raw vegetables here for example, cauliflower, yellow squash, avocado would have been a good options as well. Eating healthy is about creativity and exploration.

So enjoy being a food artist in your kitchen.

Do not forget to Set the Table with Love!! 💕💕💕

Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce

I do enjoy this time of the year because of all the wonderful squashes that are available to us. I love to make soups, sautés and pastas from these squashes. My most recent recipe was from last nights dinner. This wonderfully sweet and spicy Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce is divine. Okay, love the adjectives, but this will make you want to slap some body, so eat it alone, LOL. You have been warned.

Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce
Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce

Here’s the recipe. Enjoy and Remember to Set the Table with Love.

* Read this recipe through first in it’s entirety and prepare the dish as follows:

The Noodles:

1 medium Spaghetti Squash ( cut in half and deseeded)

1 1/4 tbsp olive oil (1/4 tbsp to cover the cookie sheet with)

pinch of salt

parchment paper to cover the cookie sheet

Instructions:

Place a little oil on the cookie sheet and line it with the parchment paper. Take the squash halves add the remaining olive oil over top of  the squash with a little sea salt. Lay them cut side face down on the cookie sheet and allow to bake for about 40 minutes until you can easily pierce the squash with a fork. Let cool for about 15 minutes, or until squash is cool enough to handle. With a fork, scrape out the spaghetti-like strands and place on your serving platter or plate if you want to eat it all yourself. 🙂  I like to drizzle a little olive oil over the squash and gently toss to loosen them up.

The Fixings

1 tbsp coconut oil ( to sauté veggies)

1 cup snap peas ( washed and patted dry)

1 cup carrots ( peeled and cut in small circles)

1 cup portobello mushrooms ( cleaned and diced)

1 cup red bell peppers ( diced)

1/4 cup cilantro ( chopped, as garnished)

lime zest as garnished

Instructions:

Add oil to a sauté pan over medium high heat. Sauté snap peas and carrots for 2-3 minutes, you want them to still have a crunch. You will cut up the portobello mushrooms and peppers and keep them raw for the dish. The cilantro will be your garnish with a little lime zest (optional). Add the Fixings on top of the squash noodles.

The Cilantro Lime Peanut Sauce

1/2 inch fresh ginger, peeled + rough chopped
1/2 cup chopped cilantro
2 cloves of garlic, peeled and roughly chopped
2 tsp sriracha
2 tbsp peanut butter (or any nut butter)
1 lime, peeled + chopped
1 tbsp apple cider vinegar
2 tsp honey
1 1/2 tbsp gluten-free soy sauce
1 tbsp coconut oil
1/2 cup grapeseed
Dash of salt to taste
Put all ingredients in a blender and blend until smooth. Once blended add the sauce over top the veggies and noodles.  Add cilantro garnish and a little lime zest and Enjoy!