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