Peanut Sweet Potato Bowl (Print Version)
# Ingredients:
→ Bowl Base
01 -
4 cups mixed greens (like kale, spinach, or your favorite mix)
02 -
1 can (15 oz) chickpeas, rinsed and drained
03 -
1 cup raw quinoa
04 -
2 medium sweet potatoes, diced into cubes (about 4 cups)
→ Fresh Vegetables
05 -
1/2 cup fresh cilantro, chopped
06 -
1 large cucumber, thinly sliced
07 -
2 cups purple cabbage, shredded
08 -
1 red bell pepper, sliced
→ Thai Peanut Sauce
09 -
2 tablespoons maple syrup or honey
10 -
1/4 cup soy sauce or tamari
11 -
2 cloves garlic, finely minced
12 -
1/2 teaspoon red chili flakes (optional)
13 -
1/2 cup smooth peanut butter
14 -
2 teaspoons fresh ginger, grated
15 -
1/4 cup lime juice (about 2 limes)
16 -
2-4 tablespoons water, added slowly to thin
→ Toppings
17 -
1/2 cup peanuts, chopped
# Instructions:
01 -
Turn your oven to 400°F (200°C). Coat the sweet potato cubes with a little oil, a pinch of salt, and some black pepper. Pop them in the oven for 25-30 minutes, flipping them once about halfway through.
02 -
While the potatoes are roasting, bring the quinoa to life by following the preparation instructions on its package.
03 -
In a bowl, mix all the peanut sauce ingredients. Slowly add a bit of water until the sauce reaches the thickness you want.
04 -
In a small pan, gently heat up the chickpeas with a sprinkle of salt and any seasonings you like.
05 -
Start layering your bowls with greens, quinoa, chickpeas, and roasted sweet potatoes. Add the bell peppers, cucumber slices, and cabbage. Finish with the peanut sauce, some cilantro, and a sprinkle of peanuts.
# Notes:
01 -
This vibrant dish brings together roasted sweet potatoes, fresh veggies, hearty quinoa, protein-packed chickpeas, and a creamy peanut dressing. It's perfect when you want something both tasty and wholesome for a meal.