Description
Indulge in a delicious Thai Peanut Sweet Potato Buddha Bowl. Discover a satisfying and nourishing recipe for your next meal.
Ingredients
Scale
- 2 medium sweet potatoes (cubed (about 4 cups))
- 1 cup quinoa (uncooked)
- 1 can (15 oz chickpeas, drained and rinsed)
- 4 cups mixed greens (spinach, kale, or your favorite blend)
- 1 large red bell pepper (sliced)
- 2 cups shredded purple cabbage
- 1 large cucumber (sliced)
- 1/2 cup chopped cilantro
- 1/2 cup chopped peanuts
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free option)
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons maple syrup or honey
- 2 cloves garlic (minced)
- 2 teaspoons grated fresh ginger
- 2–4 tablespoons water (to thin as needed)
- Optional: 1/2 teaspoon red chili flakes for heat
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Step 3: While sweet potatoes roast, cook quinoa according to package instructions.
- Step 4: Prepare the Thai peanut sauce: Whisk together all sauce ingredients in a bowl, adding water as needed to reach desired consistency.
- Step 5: Warm chickpeas in a small pan with a pinch of salt and desired spices.
- Step 6: Assemble bowls: Start with a base of mixed greens, then add roasted sweet potatoes, quinoa, and warm chickpeas.
- Step 7: Top with sliced bell pepper, shredded cabbage, and cucumber.
- Step 8: Drizzle with Thai peanut sauce.
- Step 9: Garnish with chopped cilantro and peanuts.
- Step 10: Add any additional toppings as desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg