Description
A flavorful and nourishing Thai-inspired Buddha bowl made with roasted sweet potatoes, fresh vegetables, quinoa, and a creamy peanut sauce.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup cooked quinoa
- 1 cup shredded red cabbage
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- 1/4 cup sliced green onions
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin sauce)
Instructions
- Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil and salt, then spread on a baking sheet. Roast for 25–30 minutes, or until tender and slightly crispy.
- Meanwhile, cook quinoa according to package instructions and prepare the vegetables.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and warm water until smooth and creamy.
- Assemble the bowls by dividing quinoa, roasted sweet potatoes, cabbage, spinach, carrots, cilantro, and green onions among serving bowls.
- Drizzle peanut sauce over the top and sprinkle with chopped peanuts.
- Serve immediately or refrigerate for up to 3 days.
Notes
- Customize with other veggies like cucumber, bell pepper, or edamame.
- Add tofu or chickpeas for extra protein.
- Peanut sauce can be made ahead and stored in the fridge for up to a week.