That moment when you write a great (long) post to share with your peoples and it all gets erased……….uh huh…….yeah.
I’m so sorry guys but I literally just lost my entire post, thank you crappy internet connection! I mean I could just not mention it but I was already in a #KeepinItReal mood today, so I’m thinking this post is going to be pretty short and sweet now. I hope you guys don’t mind. In what I had written I talked and explained some things about this trip I keep bringing up. Well, instead of trying to remember everything I said I’m just going to shorten it down and tell you that we’re going to be spending some time in the States and that will include a little visit to the famous land of the mouse. Yes, we are going to Disney World, and don’t even ask how that developed because I couldn’t even explain it in the first version of this post, but I do know it’s going to be a crazy and fun trip with my whole family so I’ll do my best to share parts of it.
So I guess I’ll cut straight to the food now and tell you about this really delicious recipe. Honestly though, this is hardly a recipe because it’s just so simple. The toppings I chose were based on what I had in my fridge and I’ll even confess that the Thai peanut sauce was leftover from another recipe. With us going out of town I’m trying to clear out the fridge now so it was the perfect thing to use.
The pumpkin may seem a bit out of season to some of you but you have to remember I’m in the Southern Hem so it’s going into fall here. This pumpkin was a very sweet gift from a friend of mine so I just had to use it. I must admit it just feels so wrong to be roasting a pumpkin in April but I’m pretty over that now. Also, I know a lot of people don’t think about eating pumpkin in any form other than pie but it’s honestly not very different from butternut squash or even sweet potato when you roast it like this. Yum!
One last note for anyone who either A; has a peanut allergy, B; doesn’t like Thai peanut sauce, or C; just doesn’t have the time to make a sauce, you can easily use a different kind. Actually, something I like that may sound a little strange to put on this is spaghetti sauce. It’s easy and delicious.
Okay guys, I hope you have a great weekend.
Thai Peanut Quinoa Macro Bowls (Vegan+GF)
These macro bowls are a quick and simple meal that make a great weeknight fix. The Thai peanut sauce is perfect to add flavor to the whole thing!
- 1/4 medium pumpkin cut into wedges
- 1 tablespoon oil
- sea salt and black pepper
Thai Peanut Sauce:
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 2 cups vegetable broth
- 2 tablespoons fresh cilantro roughly chopped
- 1 lime juiced
- 1/2 teaspoon chili garlic paste optional
- 1 1/2 tablespoons soy sauce or tamari if gluten free
- 3 tablespoons peanut butter
Preheat the oven to 400 degrees F (200C) and line a baking tray with foil. Pour the oil over the pumpkin wedges and toss gently then spread out on prepared tray. Season to taste with salt and pepper and bake for 25 to 35 minutes or until the edges are browned and the pumpkin is fork-tender.
Thai Peanut Sauce:
Heat 1 tablespoon of peanut oil in a medium skillet or saucepan over medium high heat and add the sesame oil, ginger, and garlic; cook for about 1 minute. Stir the cornstarch into the vegetable broth in a small glass until smooth and add it to the pan along with the remaining ingredients for the sauce and stir together until combined. Reduce heat to low and simmer for about 5 minutes until the sauce is thickened.
Lightly grease a medium skillet and place over medium high heat. Add the quinoa and stir until warmed, then season to taste with salt and pepper and pour into a separate dish. Do the same to warm the lentils, then it's time to assemble the bowls. Fill 4 to 6 bowls with spinach as desired and top with the warm quinoa, lentils, and pumpkin wedges. Add the other toppings, tomato slices, mushrooms, avocado, and walnuts and top with desired amount of Thai peanut sauce. Enjoy!