Description
A vibrant and nourishing dish packed with flavors, featuring a creamy peanut sauce that brings together colorful ingredients.
Ingredients
Scale
- 2 medium Sweet potatoes
- 1 cup Quinoa or brown rice
- 1 cup Cabbage, thinly sliced
- 2 medium Carrots, julienned
- 1 Cucumber, sliced
- 1 Bell pepper, sliced
- 1/2 cup Peanut butter
- 2 tablespoons Soy sauce or tamari
- 2 tablespoons Lime juice
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Chili flakes
- 2 tablespoons Sesame seeds
- 1/4 cup Fresh cilantro or green onions, chopped
Instructions
- Cook the quinoa or brown rice according to package instructions. This will serve as the wholesome base of your Buddha bowl.
- Roast sweet potatoes in the oven at 400°F (200°C) until tender, about 20-25 minutes.
- Prepare the vegetables by slicing the cabbage, carrots, cucumber, and bell peppers into thin strips.
- Mix peanut butter, soy sauce, lime juice, minced garlic, grated ginger, and chili flakes to create a creamy dressing.
- Layer the cooked quinoa or brown rice, roasted sweet potatoes, and fresh vegetables in serving bowls.
- Drizzle the peanut sauce over the top, ensuring each ingredient gets coated.
- Garnish with sesame seeds and fresh herbs like cilantro or green onions.
- Serve your Buddha bowl immediately and enjoy!
Notes
Great for meal prep, can be refrigerated for up to 3 days. Customize vegetables based on seasonality.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg