Description
A delicious and nutritious Buddha bowl featuring roasted sweet potatoes, fresh vegetables, and a creamy Thai peanut sauce.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, shredded
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 cup Thai peanut sauce
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions.
- Steam the broccoli florets until bright green and tender, about 5 minutes.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, broccoli, red bell pepper, carrot, green onions, and cilantro.
- Drizzle with Thai peanut sauce and toss to combine.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables like spinach or avocado.
- For a spicier kick, add some chili flakes to the peanut sauce.
- This bowl can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg