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Coconut Bowls

Lee Hersh is the founder of Fit Foodie Finds and has delicious recipes, promoting a healthy and balanced lifestyle through delicious and beautiful recipes, challenging workouts, travel, style, and body positivity. We at Gaab love her blog and philosophy on a healthy balanced lifestyle.

Check out one of her delicious recipes below, or click here directly to go to her website.



Roasted Veggies, 2 large sweet potatoes, cut into 1/2 inch cubes1 tablespoon minced garlic 2 tablespoons salt and pepper, Purple Cabbage Slaw, 1 cup purple cabbage, sliced1 cup shelled edamame 1 large red pepper, sliced1 large carrot, cut into sticks1 tablespoon olive oil1 tablespoon apple cider vinegar1 tablespoon fresh lime juice1 teaspoon soy sauce1 teaspoon ginger paste1/8 teaspoon salt, peanut butter drizzle, 2 1/2 tablespoons peanut butter2 1/2 tablespoons water1 teaspoon soy sauce1 teaspoon maple syrup,


Prepare the coconut quinoa by following these directions!

Place sweet potatoes on a baking sheet and drizzle. Then, add in minced garlic and season with salt and pepper. Toss. Roast at 400ºF for 25-30 minutes or until you can pierce the veggies with a fork.

Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside. Make your dressing by whisking together, lime juice, apple cider vinegar, soy sauce, maple syrup, and ginger. Then, toss veggies in dressing. Set aside.


Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers. Drizzle with peanut butter drizzle if eating immediately.

Otherwise keep the drizzle in a separate container until right before serving. Serve with fresh cilantro and enjoy!

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