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Peanut Sweet Potato Buddha Bowl

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A vibrant and satisfying bowl filled with roasted sweet potatoes, quinoa, chickpeas, and a creamy peanut sauce.

Ingredients

Scale
  • 2 medium sweet potatoes, diced
  • 1 cup quinoa, rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, shredded
  • 1 avocado, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger
  • Water to thin the sauce

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender.
  3. Cook quinoa in a medium pot according to package instructions.
  4. Mix the peanut butter, soy sauce, maple syrup, lime juice, and grated ginger in a bowl. Add water to achieve the desired sauce consistency.
  5. Layer quinoa, roasted sweet potatoes, chickpeas, fresh vegetables, and sliced avocado in serving bowls. Drizzle with the Thai peanut sauce.
  6. Serve and enjoy!

Notes

Customize your veggies based on seasonal availability and feel free to double the sauce for extra flavor.

Nutrition

Find it online: https://www.glutenfreez.com/peanut-sweet-potato-buddha-bowl/