Sweet Potato Peanut Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
1 cup quinoa, uncooked
02 -
4 cups leafy greens (spinach, kale, or another mix you like)
03 -
15 oz can of chickpeas, rinsed and drained
04 -
2 medium-sized sweet potatoes, chopped into cubes (around 4 cups)
→ Fresh Vegetables
05 -
1 cucumber, sliced into rounds
06 -
1 red bell pepper, cut into strips
07 -
2 cups purple cabbage, shredded
→ Toppings
08 -
½ cup chopped peanuts
09 -
½ cup fresh cilantro, finely chopped
→ Thai Peanut Sauce
10 -
½ cup peanut butter (smooth)
11 -
2 tablespoons maple syrup or honey
12 -
¼ cup tamari or soy sauce
13 -
Fresh lime juice from 2 limes (around ¼ cup)
14 -
½ teaspoon crushed red pepper flakes (optional, for some kick)
15 -
2 garlic cloves, finely minced
16 -
2 teaspoons fresh ginger, grated
17 -
2-4 tablespoons water to thin it out
# Instructions:
01 -
Preheat to 400°F (200°C).
02 -
Coat the potato cubes with olive oil, salt, and pepper. Layer on a baking pan and roast for 25-30 minutes, tossing midway so they cook evenly.
03 -
Cook quinoa following directions on the box while the potatoes bake.
04 -
Combine all the sauce ingredients in a bowl. Add a little water at a time until you like the thickness.
05 -
On the stovetop, heat chickpeas briefly with a touch of salt and your fave spices.
06 -
Put the greens at the bottom, then add the quinoa, sweet potatoes, and warmed chickpeas in separate spots on top.
07 -
Arrange cucumber slices, shredded cabbage, and bell pepper strips for extra crunch and color.
08 -
Pour the peanut sauce over everything, then finish with cilantro and peanuts for texture and flavor.
# Notes:
01 -
This dish brings together roasted sweet potatoes, crunchy veggies, and a zesty peanut sauce to create a dish that balances flavors and textures perfectly.
02 -
Make it your own by swapping veggies based on what’s in your fridge and adjusting the sauce to fit your taste (thicker or spicier).