Confetti Vegetables with Spicy Almond Sauce – You know you need to eat your veggies, but sometimes it can be hard to get excited by them. One taste of this spicy almond sauce will have you looking forward to filling your plate!
I’ve mentioned before on Cooking Quinoa that I REALLY stink at deprivation. I can be eating fairly healthy, but the minute I try to do something extreme my mind starts working overtime on all the things that I’m missing out on. I do OK for a few days…and then I’m off the bandwagon and eating worse than I was to start with.
I’ve come to the conclusion that I’m not good with strict plans or labels.
I am, however, serious about being healthy and am really focused on improving my health this year. Instead of spending the next 11+ months of the year focusing on what I CAN’T have, I am placing my focus on getting more healthy foods into my diet. First up: veggies.
Let’s face it, most of us could stand to eat more vegetables. I have a supremely bad habit of buying tons and then eating only half before they go bad.
WASTE GUILT + EATING BAD GUILT = NO FUN
So I’ve decided that for the next few months, I am going to place my focus on making sure that at least half of my plate is filled with vegetables at lunch and dinner and that I drink at least five green smoothies a week. That should make sure there is no waste in my produce drawer!
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These Confetti Vegetables are an absolutely delicious way to eat your veggies. I mean almond sauce. What’s not to love?
Confetti Vegetables with Spicy Almond Sauce
- 1/2 tablespoon coconut oil
- 8 ounces broccoli cut into florets
- 2 teaspoons fresh ginger grated
- 6 cloves garlic minced
- 3 carrots peeled and julienned
- 2 zucchini peeled and julienned
- 1/4 pound sugar snap peas cut into strips
- 2 scallions sliced
- 2 tablespoons cilantro chopped
- For the Sauce
- 1/4 cup almond butter
- 1/2 tablespoon fresh ginger minced
- 1 tablespoon organic chickpea miso
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 3/4 cup unsweetened almond milk
- Make the sauce by combining almond butter, ginger, miso, garlic, chili powder, coriander, cayenne pepper and almond milk in a blender. Process until smooth.
- Heat the oil in a large skillet. Add broccoli and cook for 3 to 4 minutes. Add ginger and garlic and cook for about 30 seconds. Add carrots, zucchini, sugar snap peas and half of the sauce. Cook until tender, about 5 minutes. Top with scallions and cilantro and additional sauce if desired.
What are your favorite ways to eat your veggies?