Laurin® Liquid Coconut Cooking Oil Nourish Bowl with Miso Mushrooms, Roasted Veggies & Quinoa
60 mins
prep time
10 mins
cook time
2
serving
Ingredients
For roasted veggies:
-
3 cups broccoli florets
-
6 medium tomatoes, quartered
-
2 tablespoons Laurin® Liquid Coconut Cooking Oil
-
1 teaspoon dried thyme
-
1 teaspoon dried rosemary
-
Salt & pepper to taste
For miso mushrooms :
-
3 cups spinach
-
1 tablespoon Laurin® Liquid Coconut Cooking Oil, divided
-
2 tablespoons minced garlic (about 6 cloves)
-
3 cups sliced mushrooms (about 100g whole)
-
1 tablespoon miso paste
-
2 tablespoons ghee (or grass-fed butter)
-
Juice from 1/2 lemon
-
Salt & pepper to taste
For the serving:
-
1 cup cooked quinoa
-
Handful of chopped spring onions for garnish (optional)
Instructions
1.
Preheat oven to 425°F.
2.
Add the broccoli florets, tomatoes, 2 tablespoons Laurin® Liquid Coconut Cooking Oil, dried thyme, dried rosemary, salt, and pepper to a large bowl and toss to combine. Spread the vegetables out in a single layer on a baking sheet and roast for about 20 minutes, until tender and slightly brown around the edges.
3.
While waiting, warm 1/2 tablespoon Laurin® Liquid Coconut Cooking Oil on a large pan over medium heat. Add the spinach and cook for about 2 minutes, until it starts to wilt. Transfer to a plate.
4.
On the same pan, warm another 1/2 tablespoon Laurin® Liquid Coconut Cooking Oil. Add the garlic and cook for about 2 minutes, until fragrant. Add the mushrooms and cook for about 10 minutes, until all the moisture has evaporated.
5.
While the mushrooms are cooking, whisk together the miso paste and ghee in a small bowl. When the mushrooms are done, stir in the miso ghee and cook for about 2 minutes more. Finish with a sprinkle of lemon juice, salt, and pepper.
6.
To serve, divide the broccoli florets, tomatoes, spinach, mushrooms, and quinoa between 2 bowls. Garnish with chopped spring onions if desired. Enjoy!
SHARE
Laurin® Liquid Coconut Cooking Oil Nourish Bowl with Miso Mushrooms, Roasted Veggies & Quinoa
60 mins
prep time
10 mins
cooktime
2
serving
Ingredients
For the roasted veggies:
- 3 cups broccoli florets
- 6 medium tomatoes, quartered
- 2 tablespoons Laurin® Liquid Coconut Cooking Oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt & pepper to taste
For the miso mushrooms:
- 3 cups spinach
- 1 tablespoon Laurin® Liquid Coconut Cooking Oil, divided
- 2 tablespoons minced garlic (about 6 cloves)
- 3 cups sliced mushrooms (about 100g whole)
- 1 tablespoon miso paste
- 2 tablespoons ghee (or grass-fed butter)
- Juice from 1/2 lemon
- Salt & pepper to taste
For the serving:
- 1 cup cooked quinoa
- 1 tablespoon Laurin® Liquid Coconut Cooking Oil, divided
Instructions
1.
Preheat oven to 425°F.
2.
Add the broccoli florets, tomatoes, 2 tablespoons Laurin® Liquid Coconut Cooking Oil, dried thyme, dried rosemary, salt, and pepper to a large bowl and toss to combine. Spread the vegetables out in a single layer on a baking sheet and roast for about 20 minutes, until tender and slightly brown around the edges.
3.
While waiting, warm 1/2 tablespoon Laurin® Liquid Coconut Cooking Oil on a large pan over medium heat. Add the spinach and cook for about 2 minutes, until it starts to wilt. Transfer to a plate.
4.
On the same pan, warm another 1/2 tablespoon Laurin® Liquid Coconut Cooking Oil. Add the garlic and cook for about 2 minutes, until fragrant. Add the mushrooms and cook for about 10 minutes, until all the moisture has evaporated.
5.
While the mushrooms are cooking, whisk together the miso paste and ghee in a small bowl. When the mushrooms are done, stir in the miso ghee and cook for about 2 minutes more. Finish with a sprinkle of lemon juice, salt, and pepper.
6.
To serve, divide the broccoli florets, tomatoes, spinach, mushrooms, and quinoa between 2 bowls. Garnish with chopped spring onions if desired. Enjoy!
Recipes for Laurin®Liquid Coconut Cooking Oil
No-Bake Peanut Butter Cookies with Chocolate Glaze
Prep time: 30 minutes | Yield: about 18
Recipes for Laurin® Liquid Coconut Cooking Oil
