Minutes Prep time: 15
Minutes Total time: 20
Servings: 2
Difficulty: easy
1/3 cup Earth Balance® Creamy Coconut & Peanut Spread
1 tablespoon soy sauce
1 tablespoon pure maple syrup
1 tablespoon lime juice
1/2 teaspoon crushed red pepper flakes
2 tablespoons water
1 cup fresh green beans, trimmed
1/2 cup cooked quinoa
2 medium carrots, peeled and sliced
1 small red bell pepper, sliced
1/2 cup shredded red or green cabbage
1/2 cup bean sprouts
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 92 mg | 9% |
| Carbohydrate | 59 g | 20% |
| Cholesterol | 0 | |
| Total Fat | 24 g | 37% |
| Iron | 4 mg | 22% |
| Calories | 508 kcal | 25% |
| Sodium | 645 mg | 27% |
| Protein | 19 g | 38% |
| Saturated Fat | 5 g | 25% |
| Sugars | 18 g | 2% |
| Vitamin C | 95 mg | 158% |
Make peanut sauce by whisking together all ingredients except water. Add water a little at a time to thin.
Steam green beans until just tender, then transfer to a bowl of ice water to shock them and stop the cooking process. Set aside.
Divide quinoa between 2 bowls and top with veggies and sprouts, then drizzle with spicy peanut sauce. Top with cilantro, additional lime or red pepper flakes and enjoy!
Protein-Packed Vegetable Quinoa Bowl with Spicy Peanut Sauce
