Meatless Monday Macro Bowl with roasted SP and THE BEST spicy peanut sauce

You ever heard of Meatless Mondays? It’s pretty self explanatory and over here, we’re stepping it up a notch – Meatless Weekdays! Why on Earth would you want to chop out meat from Monday to Friday? Well, why not? I’m not advocating for any NetFlix bound foodmentary, and it’s not about vegucation, but there are countless reasons for this choice. Once of my personal favourites, stepping outside of the box, enjoying new combinations of taste, new ways of cooking, new things to put together. If you’re going to make this choice, do it for the freedom you will gain. So, what did Monday bring to Green Spoons?

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What You Need
Quinoa Macro Bowl

1 1/2 c quinoa (I used a blend of white and black)
2 stalks celery, sliced
1 medium orange pepper, sliced
1 cup broccoli (cut into bite sized pieces)
2 carrots, shredded

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       In 2 1/2 cups of boiling water, simmer quinoa until there is a translucent ring, somewhat like a halo. Remove from heat and cover, letting it sit to absorb the water and finish cooking. You’ll know it’s done when the morsels are tender. When your grains are complete, base your bowl of choice with as much quinoa as you want. Over medium heat, sautee your broccoli in coconut oil, salt and pepper until the pieces are intensely green. When they are tender, place them on one side, about a third of your bowl, saving room for other veggies to join the party. In the same pan, gently sautee peppers and celery in coconut oil, salt and pepper until tender and place in the second third of your bowl. Finally, give your shredded carrot a quick sautee in the same combination and fill your last third. Tada! You’ve got yourself a Macro Bowl!

What You Need
Roasted Sweet Potato Wedges

2 medium sweet potatoes, peeled and quartered
2 tbsp coconut oil
salt and pepper to taste

Preheat your oven to 400 F. In a saucepan, over medium high heat, cook sweet potato quarters until one side has caramelized with a golden brown colour. Spread the pieces onto a pan, reseason with salt and pepper and bake for about 20 minutes. This is without a doubt my favourite way to enjoy sweet potato, the caramelized skin is so sweet and offers a crunch that can’t be beat.

Sure, this dish has some really amazing vegetarian favourites but in all honesty, this dish really revolved around the sauce. I made a peanut sauce not too long ago (you’ll get that dinner soon) with a fresh OJ base and thought it was a little too sweet. My future endeavours had to be a little spicier. And I think tonight, it was bang on!

I like to browse a handful of recipes before I commit to one method. I also prefer to put each piece of the puzzle together and then playing by taste – sweeter, spicier, what’s it missing? I think we might just put this sauce on everything. Ready?

 What You Need
Spicy Peanut Sauce

1/4 cup almond milk
1/4 cup hot water
1/4 smooth peanut butter
3 tsp soy sauce
1 1/2 tbsp honey
1 tbsp fresh squeezed lime juice
1 tbsp minced garlic, about 1 clove
1 tbsp cayenne pepper
1 tbsp dried chili flakes

In a bowl, mix all ingredients together until smooth. I played most with the cayenne and lime flavours until the balance was perfect. Taste the sauce as you go and don’t give up until it’s perfect. This sauce is the perfect dip for your sweet potato wedges and the ultimate finish to the macro bowl, blended. I can’t wait to try this sauce on more dishes, but have completely fallen in love with the SP+PB combo!

Have you ever tried a Macro Bowl? What was in it?

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