Thai Peanut Sweet Potato Buddha Bowl: Easy Comfort Food Delight
A delightful and easy-to-make Buddha bowl featuring the rich flavors of Thai peanut sauce and roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting, Mixing
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 1 can coconut milk
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube sweet potatoes, toss with olive oil, salt, and pepper, and spread on a baking sheet.
- Roast sweet potatoes for 25-30 minutes until tender.
- While potatoes are roasting, rinse quinoa and cook according to package instructions.
- In a bowl, whisk together coconut milk, peanut butter, soy sauce, lime juice, garlic, and ginger until smooth.
- Once quinoa is cooked, mix it with the peanut sauce.
- In serving bowls, layer quinoa, roasted sweet potatoes, scallions, and cilantro.
Notes
- Adjust the spice level by adding chili flakes to the peanut sauce.
- For a vegan option, ensure the peanut butter doesn’t contain any animal products.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg