This Bowl is a make you feel good bowl. There are so many good for you ingredients in it. It is bright and colorful and tastes amazing.
- 2 sweet potatoes, peeled, cubed
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
Roast potatoes until they are fork tender. about 20 minutes.
- 1 large onion, diced
- 8 oz. baby bella mushrooms, sliced
- 1 crown of broccoli, cut into florets
- 1 bell pepper, diced
- 2 carrots, thinly sliced rounds
- 1 c corn kernels, frozen
In a large dutch oven sauté onions over medium-high heat. Sauté until the onions are soft and translucent.
Add the mushrooms, broccoli, bell pepper, carrots and corn. Stir the vegetables and cover the dutch oven with a lid. Cook the vegetables until the broccoli is bright green, about 4-5 minutes. Add vegetable broth as needed to sauté the vegetables.
Note: I used a yellow bell pepper, but any color will do.
Thai Curry Sauce:
- 1 can coconut milk
- 1/4 c vegetable broth + plus more for sautéing
- 1 tbsp maple syrup
- 1 tbsp red curry paste
Combine all of the ingredients into a sauce pan and stir. Cook sauce until warm.
Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). You can add 1/2 tsp of coconut extract so you still have the same flavor profile.
Add the sweet potatoes and the Thai Curry Sauce to the vegetables in the dutch oven. Stir the vegetable until they are well combined. Cover dutch oven and turn off the heat. Let the vegetables sit in the dutch oven for about 3-4 minutes to infuse the vegetables with some of the Thai Curry Sauce flavor.
Ladle into bowls.
Serve. Eat. Enjoy.