Description
A vibrant and healthy Buddha bowl featuring roasted sweet potatoes, colorful vegetables, and creamy Thai peanut sauce.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 cup diced bell peppers
- 1 cup shredded carrots
- 1 cup chopped broccoli
- 1 avocado, sliced
- 1/4 cup chopped peanuts
- Cilantro, for garnish
- For the Thai peanut sauce:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- Water, to thin
Instructions
- Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and golden.
- In a bowl, combine all the ingredients for the Thai peanut sauce and mix well. Add water to reach your desired consistency.
- In serving bowls, layer the cooked quinoa, roasted sweet potatoes, diced bell peppers, shredded carrots, chopped broccoli, and sliced avocado.
- Drizzle with the Thai peanut sauce and sprinkle with chopped peanuts and cilantro.
- Enjoy your vibrant and healthy Buddha bowl!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat or enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg