Thai Peanut Sweet Potato Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
2 medium sweet potatoes, cubed (about 4 cups)
02 -
1 cup uncooked quinoa
03 -
1 can (15 oz) chickpeas, drained and rinsed
04 -
4 cups mixed greens (spinach, kale, or your favorite blend)
→ Fresh Vegetables
05 -
1 large red bell pepper, sliced
06 -
2 cups shredded purple cabbage
07 -
1 large cucumber, sliced
→ Toppings
08 -
½ cup fresh cilantro, chopped
09 -
½ cup peanuts, chopped
→ Thai Peanut Sauce
10 -
½ cup creamy peanut butter
11 -
¼ cup soy sauce or tamari
12 -
¼ cup fresh lime juice (about 2 limes)
13 -
2 tablespoons maple syrup or honey
14 -
2 cloves garlic, minced
15 -
2 teaspoons fresh ginger, grated
16 -
2-4 tablespoons water, as needed
17 -
½ teaspoon red chili flakes (optional, for heat)
# Instructions:
01 -
Set your oven to 400°F (200°C).
02 -
Toss the cubed sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, giving them a flip halfway through for even cooking.
03 -
While the sweet potatoes are roasting, prepare your quinoa following the package instructions.
04 -
Whisk together all sauce ingredients in a bowl, adding water gradually until you reach your preferred consistency.
05 -
Heat the chickpeas in a small pan with a pinch of salt and your choice of spices.
06 -
Start with a generous bed of mixed greens, then arrange the roasted sweet potatoes, quinoa, and warm chickpeas in sections.
07 -
Add the sliced bell pepper, purple cabbage, and cucumber to complete your rainbow of vegetables.
08 -
Drizzle with your homemade Thai peanut sauce, then sprinkle with fresh cilantro and chopped peanuts for the perfect crunch.
# Notes:
01 -
This colorful Buddha bowl combines warm roasted vegetables with fresh, crisp ingredients and a creamy Thai-inspired peanut sauce for a perfectly balanced meal.
02 -
Feel free to adjust the sauce's consistency and spiciness to your preference, and customize the vegetables based on what's in season.