Description
Dive into Flavor Town with our Peanut Sweet Potato Buddha Bowls! This vibrant meal is a perfect mix of savory, sweet, and spicy—I promise, every bite will make your taste buds dance!
Ingredients
- For the Sweet Potatoes:
- 2 large sweet potatoes, cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional, for a kick!)
- Water, to thin
- For the Bowl:
- 2 cups cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 cup shredded red cabbage
- 1/2 cup carrot ribbons
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- Lime wedges for garnish
Instructions
Prep Your Taters
Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, plus salt and pepper, and spread them on a baking sheet. Roast them for 25-30 minutes until golden and crispy.
Whip Up the Sauce
Mix peanut butter, soy sauce, maple syrup, lime juice, and sriracha in a bowl. Gradually add water to reach your desired consistency.
Assemble the Goodness
Divide cooked quinoa among bowls. Top with roasted sweet potatoes, chickpeas, red cabbage, and carrot ribbons.
Drizzle & Dazzle
Pour that drool-worthy peanut sauce over each bowl, sprinkle with cilantro and peanuts, and add a squeeze of lime for that zesty pop!
Notes
Serving Suggestions
These Buddha bowls pair well with avocado or spicy roasted veggies for extra flavor and nutrients.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate to maintain freshness.
Customization Options
Feel free to swap out ingredients based on your preference, such as using brown rice instead of quinoa or adding different vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes