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Thai Peanut Sweet Potato Buddha Bowl for Meal Prep

buddha bowl - Tasty
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Prepare this flavorful Thai Peanut Sweet Potato Buddha Bowl. It is a balanced, plant-based meal perfect for satisfying lunches or quick weeknight dinners and works well for easy meal prep.

Ingredients

Scale
  • 1 cup quinoa, uncooked
  • 2 cups water or vegetable broth
  • 2 medium sweet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • For the Thai Peanut Sauce:
  • 1/2 cup smooth peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari (for gluten free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced

Instructions

  1. Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  2. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, and salt. Spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes, turning halfway, until tender and slightly caramelized.
  3. Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, warm water, soy sauce or tamari, rice vinegar, maple syrup, ginger, and minced garlic until smooth and creamy. Add more water, one teaspoon at a time, if you need a thinner consistency.
  4. Prepare the vegetables: While the potatoes roast, prepare the raw components: rinse and drain the chickpeas, shred the cabbage, and shred the carrots.
  5. Assemble the bowls: Divide the cooked quinoa among four bowls. Arrange the roasted sweet potatoes, chickpeas, shredded cabbage, and shredded carrots neatly over the quinoa base.
  6. Finish the bowls: Drizzle a generous amount of the Thai peanut sauce over all the components in each bowl. Garnish with fresh cilantro.

Notes

  • For a gluten free bowl recipe, make sure you use tamari instead of standard soy sauce for the peanut dressing.
  • This recipe is excellent for easy meal prep; store the sauce separately and add it just before eating to keep the vegetables crisp.
  • If you want a higher protein bowl recipe, add baked tofu or edamame to the assembly.

Nutrition

Find it online: https://pureplatepath.com/thai-peanut-sweet-potato-buddha-bowl/