Spicy Coconut Curry Breakfast Bowls

Ingredients

• 1 cup quinoa, rinsed
• 1 can coconut milk, full-fat
• 2 tablespoons red curry paste
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 teaspoon turmeric
• 2 medium sweet potato, cubed
• 2 cups cauliflower, florets
• 1 medium bell pepper, diced
• 4 cups spinach, chopped
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 2 tablespoons toasted coconut
• 2 tablespoons crushed peanuts

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potato and cauliflower with 1 tbsp oil, salt, and pepper. Roast for 20-25 minutes until tender.

2. 2

   In a saucepan, combine the coconut milk, curry paste, ginger, garlic, and turmeric. Simmer for 5 minutes.