Thai Sunflower and Butternut Bowl

Thai Sunflower and Butternut Bowl

Serves 4 – 400 Calories Per Serving – 15g fat/59g carbs/12g protein

 

Ingredients

  • Olive Oil Spray
  • 1 Butternut Squash
  • 1 Head Cauliflower
  • 1 Tsp Cinnamon
  • 1 Tsp Cumin
  • 1 Tsp Pepper
  • 1 T Olive Oil
  • 1/4 Cup Plain Almond Yogurt
  • 1/4 Cup Unsweetened Sunflower Butter
  • 2 T Liquid Aminos
  • 2 Tsp Sriracha
  • 1 Tsp Ginger
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Red Pepper Flakes
  • 1/4 Cup Water
  • 1 Cup Quinoa
  • Sea Salt as Needed

 

Instructions

  • Pre-heat over to 400 and place parchment paper on baking sheet
  • Dice butternut squash and cauliflower and place on baking sheet, spray with olive oil, cumin, cinnamon, salt, and pepper, and bake for twenty five minutes
  • Cook quinoa according to package directions
  • Mix together yogurt, sunflower butter, liquid aminos, sriracha, ginger, garlic powder, red pepper flakes, and water
  • In a bowl, add in quinoa and veggies and top with sauce

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