Thai Peanut Buddha Bowl (Print)

Vibrant bowl featuring roasted sweet potatoes, quinoa, and fresh vegetables with creamy Thai peanut sauce.

# Ingredients:

→ Base

01 - 2 medium sweet potatoes, cubed (approximately 4 cups)
02 - 1 cup uncooked quinoa
03 - 1 can (400g) chickpeas, drained and rinsed
04 - 4 cups mixed greens (spinach, kale, or preferred blend)

→ Fresh Vegetables

05 - 1 large red bell pepper, thinly sliced
06 - 2 cups shredded purple cabbage
07 - 1 large cucumber, sliced

→ Garnish

08 - ½ cup fresh cilantro, chopped
09 - ½ cup unsalted peanuts, chopped

→ Thai Peanut Sauce

10 - ½ cup creamy natural peanut butter
11 - ¼ cup soy sauce or tamari
12 - ¼ cup fresh lime juice (approximately 2 limes)
13 - 2 tablespoons maple syrup or honey
14 - 2 cloves garlic, minced
15 - 2 teaspoons fresh ginger, grated
16 - 2-4 tablespoons water for thinning
17 - ½ teaspoon red chili flakes (optional, for heat)

# Directions:

01 - Preheat oven to 200°C. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until caramelized and tender.
02 - While sweet potatoes roast, cook quinoa according to package instructions, typically using a 1:2 ratio of quinoa to water. Simmer covered until water is absorbed and quinoa is fluffy.
03 - In a medium bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, minced garlic, and grated ginger. Add water gradually until reaching desired pourable consistency. Season with optional chili flakes for heat.
04 - Heat chickpeas in a small pan with a pinch of salt and desired spices until warmed through, about 3-5 minutes.
05 - Create individual bowls starting with a base of mixed greens. Arrange roasted sweet potatoes, cooked quinoa, and warmed chickpeas in sections. Add sliced bell pepper, shredded cabbage, and cucumber.
06 - Drizzle generously with Thai peanut sauce. Garnish with fresh chopped cilantro and chopped peanuts. Serve immediately.

# Notes:

01 - Components can be prepared ahead of time and assembled just before serving for a quick weekday meal.
02 - For meal prep, store sauce separately and add just before eating.
03 - Customize with additional vegetables like edamame, avocado, or carrots.