Shine On Beautiful

Family. Food. Beautiful Spaces. Healing. Travel. Living Free.

Ginger Peanut & Cashew Thai Veggie Bowl

I’ve been so busy lately! My blog, unfortunately, has been pushed aside. With Project HEAL, spring cleaning (which yes, I actually do!), Colorado trip planning, coffee dates, nannying, therapy, and being a full-time house wife with a very needy wonderfully amazing husband, I just haven’t had the time to post on my blog.

So right now, it is 11:23pm (I am planning on posting this in the morning) and we just had a very productive and exciting Project HEAL meeting. So productive and exciting that apparently my adrenaline is through the roof because I can’t sleep! Oh well, this was to be expected. When I get really excited about something my mind goes into super hyperactive over drive mode, which apparently isn’t much different then my usual mind (according to Colin). I am just overjoyed with what is to come with this chapter of Project HEAL.

I do just want to mention real quick how amazing my life has become since I recovered from my eating disorder. I am so full of life and so happy, even when I’m sad or mad. I am just ecstatic to be alive! The fact that I can do all of these things is so amazing to me; with Anamia this would have never possible.

Today I am going to post a recipe that I just LOVE!…like all of my recipes. But this one is extra good! It’s been adapted slightly from Produce On Parade. I had spaghetti squash for the first time a few months ago and I just can’t get enough of it! My nanny family made it one night and I didn’t realize how EASY it is. I also didn’t believe that noodles could come from squash…weird, right!? This peanut sauce goes super well with this dish, but feel free to use the left over sauce on salads and on any other dishes! Maybe a stir fry or rice bowl? Get creative! You could also add some other veggies to this dish, like bell peppers or cauliflower (I love steamed cauliflower!). Now let’s get cooking!


Ginger Peanut & Cashew Thai Veggie Bowl

Adapted from Produce On Parade
Serves 4-5

{for the bowl}
1 large spaghetti squash
1/2 cup water (used for baking)
1 medium sweet potato
2 heads of broccoli florets, chopped
2 BIG handfuls of kale, chopped
1/3 cup chopped cashews, toasted until golden brown

{for the sauce}
3/4 cup water
1/2 heaping cup natural peanut butter
1 Tbs maple syrup
1 Tbs rice wine vinegar
2 Tbs braggs liquid aminos (or tamari)
1 tsp ground ginger
1/2-1 tsp ground chili paste
Juice of 1 lime
2 large or 3 small garlic cloves, peeled

1. Preheat your oven to 350 F. Prepare a baking sheet with aluminum foil then pour 1/2 cup of water on to the baking sheet.

2. Cut your squash “hot dog” style. Using a spoon remove all of the seeds, then place face down on the baking sheet. Bake for 1 hour. Allow the squash to cool for 10 minutes then use a fork to scrape out the “noodles.” Set aside.

3. When your spaghetti squash has about 15 minutes left to cook, bring a pot of water to boil and place your sweet potato chunks in. Simmer for 15 minutes or until tender. Drain and set aside.

4. Next steam your broccoli and kale until tender. Set aside.

5. Using your blender, blend together all your sauce ingredients. Set in the fridge until you are ready to assemble.

6. To assemble the deliciousness, place a mound of spaghetti squash in a bowl. Top with the sweet potato and steamed broccoli and kale. Drizzle on some sauce then add the cashews to top. Then serve and gobble up!

3 comments on “Ginger Peanut & Cashew Thai Veggie Bowl

  1. essbee14
    April 25, 2014

    Holy yum, this looks super good! Love all the greens in there. Best of luck with all your awesome upcoming trips and projects!

  2. Katie @ Produce on Parade
    April 26, 2014

    Greens and ginger and cashews…so delicious together! 🙂

  3. lizard100
    May 11, 2014

    What a gorgeous looking dish!

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