Description
A nourishing and flavorful Buddha bowl featuring roasted sweet potatoes, fresh veggies, quinoa, and a creamy Thai peanut sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup quinoa
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- Water, as needed for sauce consistency
- Fresh vegetables (bell peppers, carrots, spinach)
- Chopped cilantro, for garnish
- Sesame seeds or crushed peanuts, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss sweet potatoes with olive oil, salt, and pepper. Spread onto a baking sheet.
- Roast sweet potatoes for 25-30 minutes, until tender.
- While sweet potatoes are roasting, cook quinoa according to package instructions.
- In a blender, mix peanut butter, soy sauce, lime juice, honey, and water until smooth for peanut sauce.
- Assemble bowls with quinoa as the base, add roasted sweet potatoes, top with fresh vegetables.
- Drizzle peanut sauce over the bowl and garnish with cilantro.
Notes
For a nut-free version, substitute peanut butter with sunflower seed butter. Feel free to customize the veggies based on your preferences.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Roasting and mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg