Roasted Veggie Quinoa Bowl
I stole this recipe from Tom Brady. I don't feel that bad about it because he stole the 2017 Super Bowl away from my Atlanta Falcons (yep, still not over it).
But, Tom does know a thing or two about health and staying young. His diet plays a key role in his conditioning.
The key to Tom’s recipe is the cashew curry sauce. It really makes this a flavorful veggie meal.
I did, however, take the liberty of making a few changes to Tom’s recipe. Most notably, Tom doesn't eat Brussels Sprouts. But, I do... love roasted Brussels Sprouts and think they are great with this recipe.
I am not a vegetarian, but this is one meatless meal that I like to slip in every so often. It is so filling and the Cashew Curry Dressing has the fat and protein from nuts along with the protein packed quinoa that make it a perfectly satisfying vegan dish.
The Curry Dressing really makes the veggies come alive. Curry powder is packed with nutritious benefits… turmeric being the key ingredient. It has both anti-inflammatory and anti-bacterial properties and can aid in digestion, as well.
30 minutes prep time. Serves 4.
Ingredients
2 cups Brussels Sprouts
2 large Carrots (peeled and halved)
2 Sweet Potatoes (peeled and cut in wedges)
2 cups Broccoli Florets
3 tablespoons Olive Oil
1 Haas Avocado (slightly firm)
2 cups cooked Quinoa
1 —
Quinoa
Prepare according to package directions.
2 —
Roasted vegetables
in a large mixing bowl, toss in olive oil the Brussels Sprouts, Carrots, Sweet Potato and Broccoli until well coated
Transfer to baking sheet and bake at 425 degrees for 20-25 minutes until browned
3 —
Cashew curry dressing
In a blender or food processor, blend:
1/2 cup Cashews (raw and unsalted)
1/2 tablespoon fresh Lime Juice
1 teaspoon Rice Wine Vinegar
1 tablespoon Curry Powder
3/4 cup Water
Salt to taste
Note:
Very important: be careful slicing the raw sweet potatoes, folks. It takes a sharp knife. Take your time.
Feel free to use an assortment of vegetables. There are no hard fast rules here, but I personally think that the sweetness of the carrots and the sweet potatoes are very well complemented by the curry dressing.
Roasted beets are a good option too. But, they take longer to roast than the other vegetables so they throw the timing off a bit.
This recipe is my adaptation of a recipe from Tom Brady’s book, The TB12 Method: How to do what you love better and for longer