Description
A nutritious and colorful Buddha bowl featuring roasted sweet potatoes, fresh vegetables, and a creamy peanut sauce.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa or rice (for serving)
- 1/2 cup peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanut butter (for the sauce)
- 2 tablespoons soy sauce (for the sauce)
- 1 tablespoon maple syrup (for the sauce)
- 1 tablespoon lime juice (for the sauce)
- Water to thin the sauce as needed
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for about 25-30 minutes, or until they are fork-tender and slightly caramelized.
- Meanwhile, prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, lime juice, and enough water to achieve your desired consistency.
- In a large bowl, combine the roasted sweet potatoes, broccoli, red bell pepper, and carrot.
- Add cooked quinoa or rice to the bowl and drizzle with peanut sauce to taste.
- Top with chopped peanuts and fresh cilantro before serving.
Notes
Ensure sweet potatoes are cubed uniformly for even cooking. Consider microwaving them briefly before roasting to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg