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 preferred blend)
→ Fresh Vegetables
05 -
1 large red bell pepper, sliced
06 -
2 cups shredded purple cabbage
07 -
1 large cucumber, sliced
08 -
1/2 cup chopped cilantro
→ Thai Peanut Sauce
09 -
1/2 cup creamy peanut butter
10 -
1/4 cup soy sauce or tamari
11 -
1/4 cup lime juice (about 2 limes)
12 -
2 tablespoons maple syrup or honey
13 -
2 cloves garlic, minced
14 -
2 teaspoons grated fresh ginger
15 -
2-4 tablespoons water to thin
16 -
1/2 teaspoon red chili flakes (optional)
→ Toppings
17 -
1/2 cup chopped peanuts
# Instructions:
01 -
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 25-30 minutes, flipping halfway.
02 -
While potatoes roast, prepare quinoa according to package directions.
03 -
Whisk together all Thai peanut sauce ingredients in a bowl, adding water gradually to achieve desired consistency.
04 -
Heat chickpeas in a small pan with salt and desired seasonings.
05 -
Layer mixed greens, roasted sweet potatoes, quinoa, and warm chickpeas. Top with bell pepper, cabbage, and cucumber. Drizzle with peanut sauce and garnish with cilantro and peanuts.
# Notes:
01 -
A colorful and nutritious Buddha bowl combining roasted sweet potatoes, protein-rich quinoa and chickpeas, fresh vegetables, and a creamy Thai peanut sauce. Perfect for a healthy lunch or dinner.