Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed (1-inch pieces)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 4 cups fresh spinach or mixed greens
- 1 cup shelled edamame, cooked (fresh or frozen)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 English cucumber, thinly sliced
- 1/4 cup chopped fresh cilantro, for garnish
- 2 tablespoons toasted sesame seeds, for garnish
- For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons tamari or soy sauce (use tamari for gluten-free)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon sriracha or red pepper flakes (adjust to taste)
- 2-4 tablespoons warm water, to thin
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
- While the sweet potatoes roast, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Prepare the Thai Peanut Sauce: In a small bowl, whisk together the peanut butter, tamari (or soy sauce), maple syrup, rice vinegar, lime juice, grated ginger, minced garlic, and sriracha. Gradually whisk in 2-4 tablespoons of warm water until the sauce reaches your desired creamy, drizzly consistency. Taste and adjust seasonings if needed.
- Assemble the Buddha bowls: Divide the fresh spinach or mixed greens among four serving bowls. Top each with a generous portion of cooked quinoa and roasted sweet potatoes. Arrange the cooked edamame, sliced red bell pepper, shredded carrots, and cucumber artfully around the bowl.
- Drizzle each bowl generously with the homemade Thai Peanut Sauce. Garnish with fresh cilantro and toasted sesame seeds before serving immediately. Enjoy your wholesome and delicious meal!
Notes
Meal Prep Tip: Cook the quinoa and roast the sweet potatoes ahead of time. Prepare the peanut sauce and store it separately. Assemble bowls just before eating for the freshest taste. Add-ins: Feel free to customize with other veggies like broccoli, cabbage, or avocado. For extra protein, baked tofu or tempeh would also be delicious additions. Spice Level: Adjust the sriracha in the peanut sauce to your preferred level of heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Assembling
- Cuisine: Thai-inspired, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 15g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 0mg