Description
Indulge in the delightful flavors of this Thai Peanut Sweet Potato Buddha Bowl! A nutritious and satisfying meal that’s perfect for a wholesome lunch or dinner. Loaded with fresh veggies, creamy peanut sauce, and roasted sweet potatoes.
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cooked quinoa
– 2 cups chopped kale
– 1/2 cup shredded carrots
– 1/4 cup roasted peanuts
– Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1 garlic clove, minced
– 1 tablespoon lime juice
– 1/4 teaspoon red pepper flakes (optional)
Instructions
1. – Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. – In a medium bowl, whisk together all the peanut sauce ingredients until well combined.
3. – In a large bowl, combine the cooked quinoa, kale, carrots, and roasted sweet potatoes.
4. – Drizzle the peanut sauce over the bowl and toss to coat the ingredients evenly.
5. – Top the Thai Peanut Sweet Potato Buddha Bowl with roasted peanuts.
6. – Serve immediately and enjoy!
Notes
– For a creamier sauce, add an extra tablespoon of coconut milk.
– Swap out the kale for spinach or mixed greens if desired.
– Garnish with chopped cilantro or green onions for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Thai, Asian