LAURIN COCOMCT®

Nourish Bowl with Miso Mushrooms, Roasted Vegetables, & Quinoa

Prep time: 60 minutes | Cook time: 10 minutes | Serves: 2

Ingredients

For the roasted veggies:

  • 3 cups broccoli florets
  • 6 medium tomatoes, quartered
  • 2 tablespoons Laurin 100% CocoMCT oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt & pepper to taste

For the miso murshrooms:

  • 3 cups spinach
  • 1 tablespoon Laurin 100% CocoMCT 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 100% CocoMCT 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 100% CocoMCT 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 100% CocoMCT 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!