Description
A delicious and nutritious Thai Peanut Sweet Potato Buddha Bowl featuring roasted sweet potatoes, quinoa, and a creamy peanut sauce.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin the sauce)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Instructions
- Preheat the oven to 400°F.
- Toss the diced sweet potatoes with olive oil, salt, and black pepper.
- Spread the sweet potatoes out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While the sweet potatoes are roasting, prepare the peanut sauce by whisking together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
- Add water a tablespoon at a time until the sauce reaches your desired consistency.
- Once the sweet potatoes are done, assemble the bowls by dividing the cooked quinoa among four bowls.
- Top each bowl with roasted sweet potatoes, shredded cabbage, shredded carrots, green onions, and cilantro.
- Drizzle the peanut sauce over each bowl.
- Serve immediately, or chill in the refrigerator for up to 2 hours before serving.
Notes
- For added protein, consider topping the bowls with grilled chicken or tofu.
- For a spicier kick, add a sprinkle of red pepper flakes or a drizzle of sriracha to the peanut sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg