Description
Indulge in the mouthwatering flavors of this Thai Peanut Sweet Potato Buddha Bowl, a quick and nutritious meal that’s perfect for busy weeknights. Roasted sweet potatoes, fresh greens, and a creamy peanut sauce come together to create a satisfying and delicious dish.
Ingredients
– 2 large sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4 cups mixed greens (such as spinach, kale, and romaine)
– 1 cup cooked quinoa
– 1/2 cup diced red onion
– 1/2 cup shredded carrots
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped roasted peanuts
For the Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup low-sodium soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon freshly grated ginger
– 1 clove garlic, minced
– 1/4 cup warm water
Instructions
1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. In a small bowl, whisk together all the ingredients for the peanut sauce until well combined and smooth.
3. In a large bowl, combine the mixed greens, cooked quinoa, diced red onion, shredded carrots, and chopped cilantro.
4. Top the salad with the roasted sweet potatoes and drizzle the peanut sauce over the top. Sprinkle with chopped roasted peanuts.
5. Serve immediately and enjoy the delicious and nutritious Thai Peanut Sweet Potato Buddha Bowl!
Notes
For a vegan option, use maple syrup or agave instead of honey in the peanut sauce. You can also add grilled tofu or chickpeas for extra protein.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Thai