Veggie Belly Bowl! *all organic ingredients if possible
-2 carrots (chopped chunky) -1 zuccini (chopped chunky)
-1 head of broccoli (stem included, chopped chunky) -1 red pepper (chopped chunky)
-handful of spinach (raw or blanched) -2 tbsp of water
-2 tbsp of coconut oil (1 tbsp for frying veg, and 1 tbsp for sweet potato)
-1 medium sweet potato
-2 cloves of garlic (minced fine) -1 can of coconut milk
-2 tbsp of peanut or almond butter -1 tsp soy sauce
-1 tsp of honey or brown sugar or molasses (if you have molasses it is better)
-1/2 lime squeeze
Sauce: Combine all sauce ingredients, except lime juice, into small sauce pot and whisk together over low heat. Nut butter should soften and combine into sauce, should be smooth and velvety (around 3 mins). Take off heat and set aside.
Sweet potato: Set oven to 220 degrees Celcius. While the oven is pre-heating, chop the sweet potato into small, bite sized cubes (about 1 inch thick). In a bowl, add coconut oil, and salt and pepper, add in sweet potato, mix together so all potato is all covered. Spread evenly over baking sheet (preferably non-stick) and bake for 20-30 mins (time varies with different ovens).
NEXT STEP after potatoes are almost done: (last 5 mins or so)
Sauté garlic in tbsp of coconut oil over medium heat. When garlic becomes fragrant (about 1 min) add all veggies, except sweet potato, into pan and sauté until veg is slightly soft. Add water and cover with glass lid so veggies steam (2-3 mins), turn off heat. Add raw or blanched spinach into bottom of individual serving bowl, add hot veggies and cooked sweet potato on top (raw spinach will slightly cook from heat given off from veggies). Spoon on sauce, and squeeze lime on top. This is a tasty, Asian inspired, no grain, no gluten, no dairy, no meat recipe. Add fried tofu for protein. Any veggies can be subsituted, so get creative! Hope you enjoy this recipe, and beware and eat with care 🙂