Description
A nourishing and flavorful Buddha bowl featuring roasted sweet potatoes, protein-rich chickpeas, quinoa, and a creamy peanut sauce.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 2 cups mixed vegetables (bell peppers, carrots, broccoli, etc.)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- Salt and pepper, to taste
- Fresh cilantro and chopped peanuts for garnish
Instructions
- Preheat your oven to 425°F (220°C). On a baking sheet, spread the diced sweet potatoes. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 25-30 minutes until they’re tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the quinoa according to the package instructions.
- In a bowl, mix peanut butter, soy sauce, lime juice, honey or maple syrup, ginger, and a splash of water until smooth to create the sauce.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, and mixed vegetables. Drizzle with the homemade Thai peanut sauce and toss everything well to combine.
- Serve the Buddha bowl topped with fresh cilantro and chopped peanuts.
Notes
For a vegan option, replace honey with maple syrup. Customize by using different grains or vegetables as per your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg