Description
Hearty Thai peanut sweet potato buddha bowl delivers a flavor-packed meal combining roasted vegetables, protein-rich quinoa, and creamy peanut sauce. Balanced nutrition meets delightful textures, inviting you to savor each delectable bite of this nourishing culinary creation.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, cubed (about 4 cups)
- 1 cup uncooked quinoa
- 1 can (15 ounces/425 grams) chickpeas, drained and rinsed
- 4 cups mixed greens (spinach, kale, or preferred blend)
Fresh Vegetables:
- 1 large red bell pepper, sliced
- 2 cups shredded purple cabbage
- 1 large cucumber, sliced
- 1/2 cup chopped cilantro
Sauce and Toppings:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce or tamari
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons maple syrup or honey
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2–4 tablespoons water to thin
- 1/2 teaspoon red chili flakes (optional)
- 1/2 cup chopped peanuts
Instructions
- Preheat the oven to 400F (200C) and prepare a baking sheet with parchment paper for even roasting of sweet potato cubes.
- Toss sweet potato cubes with olive oil, salt, and pepper until evenly coated, ensuring maximum flavor absorption.
- Spread sweet potato cubes on the prepared baking sheet in a single layer, allowing space between pieces for crisp edges, and roast for 25-30 minutes.
- Midway through roasting, carefully flip the sweet potato cubes to ensure uniform caramelization and golden-brown exterior.
- Simultaneously, cook quinoa according to package instructions, using a rice cooker or stovetop method for perfect fluffy texture.
- In a separate mixing bowl, whisk together Thai peanut sauce ingredients, gradually adding water to achieve a smooth, drizzle-friendly consistency.
- Warm chickpeas in a small skillet over medium heat, seasoning with salt and optional spices for enhanced flavor profile.
- Create the Buddha bowl by layering a foundation of mixed greens as a fresh, crisp base.
- Arrange roasted sweet potatoes, fluffy quinoa, and warm seasoned chickpeas strategically across the greens.
- Garnish with thinly sliced bell pepper, shredded cabbage, and crisp cucumber for added texture and color.
- Generously drizzle the prepared Thai peanut sauce over the bowl, ensuring even distribution.
- Finish by sprinkling chopped cilantro and crushed peanuts on top for a final burst of freshness and crunch.
Notes
- Customize Roasting for Crispy Texture Ensure sweet potato cubes are evenly sized and not overcrowded on the baking sheet to achieve maximum caramelization and crispy edges.
- Enhance Quinoa Flavor Toast quinoa in a dry pan before cooking to develop a nutty, deeper taste that complements the Thai peanut sauce.
- Adapt for Dietary Needs Swap quinoa with cauliflower rice for a low-carb version, or use tofu instead of chickpeas for a different protein source that absorbs the sauce beautifully.
- Sauce Consistency Control Add liquid slowly when whisking the peanut sauce to prevent it from becoming too thin, aiming for a creamy, drizzle-friendly texture that clings to ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 14 g
- Protein: 22 g
- Cholesterol: 0 mg