Description
A colorful and nutritious Peanut Sweet Potato Buddha Bowl packed with roasted sweet potatoes, quinoa, 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
- Preheat the oven to 400°F (200°C).
- 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.
- Cook quinoa in a medium pot according to package instructions.
- Mix in a bowl the peanut butter, soy sauce, maple syrup, lime juice, and grated ginger. Add water to achieve desired sauce consistency.
- Layer in serving bowls quinoa, roasted sweet potatoes, chickpeas, fresh vegetables, and sliced avocado. Drizzle with the Thai peanut sauce.
- Serve and enjoy!
Notes
For a nut-free version, substitute peanut butter with sunflower seed butter. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg