Thai Peanut Sweet Potato Buddha Bowl (Print version)
A colorful vegan bowl with roasted sweet potatoes, quinoa, crunchy vegetables, and a creamy Thai-inspired peanut lime sauce.
# Ingredients:
For the roasted sweet potatoes
01 -
2 large sweet potatoes, peeled and cut into 1-inch cubes, about 1 1/2 lb (680 g)
02 -
1 1/2 tablespoons olive oil
03 -
1/2 teaspoon smoked paprika
04 -
3/4 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
For the peanut sauce
06 -
1/2 cup (125 g) creamy natural peanut butter
07 -
1/3 cup (80 ml) canned coconut milk
08 -
2 tablespoons fresh lime juice
09 -
1 1/2 tablespoons tamari
10 -
1 tablespoon maple syrup
11 -
1 tablespoon rice vinegar
12 -
1 teaspoon grated fresh ginger
13 -
1 small garlic clove, finely grated
14 -
1-2 teaspoons sriracha or chili-garlic sauce
15 -
2-4 tablespoons warm water, as needed
For the bowls
16 -
1 cup (185 g) dry quinoa, rinsed
17 -
2 cups (480 ml) water
18 -
1 cup (155 g) shelled edamame, thawed or warmed
19 -
1 1/2 cups (105 g) finely shredded red cabbage
20 -
1 cup (110 g) grated carrots
21 -
1 small cucumber, sliced
22 -
1/3 cup chopped fresh cilantro
23 -
1/4 cup (35 g) chopped roasted peanuts
24 -
Lime wedges, for serving
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
02 -
Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them out on the pan and roast for 22-28 minutes, turning once, until tender with browned edges.
03 -
Combine the rinsed quinoa and water in a saucepan. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from the heat and rest covered for 5 minutes, then fluff with a fork.
04 -
Whisk the peanut butter, coconut milk, lime juice, tamari, maple syrup, rice vinegar, ginger, garlic, and sriracha until smooth. Add warm water 1 tablespoon at a time until the sauce is pourable.
05 -
Warm the edamame if needed. Shred the cabbage, grate the carrots, slice the cucumber, chop the cilantro, and chop the peanuts.
06 -
Divide the quinoa among 4 bowls. Top with roasted sweet potatoes, edamame, cabbage, carrots, and cucumber. Drizzle generously with peanut sauce and finish with cilantro, peanuts, and lime wedges.
# Good to know:
01 -
Best served warm or at room temperature.
02 -
Store components separately for up to 4 days.
03 -
Thin chilled peanut sauce with warm water before serving.