Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup quinoa, uncooked
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/4 cup natural creamy peanut butter
- 2 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon fresh lime juice
- 1/4 cup chopped roasted peanuts
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. While the sweet potatoes are roasting, cook the quinoa according to package directions.
- Step 2: Prepare the Thai Peanut Sauce by whisking together the peanut butter, soy sauce, lime juice, and 2-3 tablespoons of warm water until the sauce is smooth and creamy. Add more water if needed to reach a drizzleable consistency.
- Step 3: Lightly warm the rinsed chickpeas either on the stovetop or in the microwave. If using fresh greens (like kale or spinach), sauté them quickly in a pan with a small amount of oil until slightly wilted (optional).
- Step 4: Assemble the Buddha bowls by dividing the cooked quinoa among four bowls. Layer the roasted sweet potatoes, warmed chickpeas, and wilted greens (if used) on top of the quinoa base.
- Step 5: Drizzle a generous amount of the prepared Thai Peanut Sauce over all the ingredients in each bowl. Garnish immediately with the chopped roasted peanuts and a sprinkle of fresh cilantro (if desired) before serving.
Notes
- Store the Thai Peanut Sauce in a separate airtight container for up to 5 days, only drizzling it over the bowl components right before serving to keep the quinoa and roasted vegetables fresh and not soggy.
- When enjoying leftovers, gently reheat the quinoa and sweet potatoes together in a microwave or oven, but always add the peanut sauce cold after warming to preserve its smooth texture and bright lime flavor.
- For added brightness and crunch, try adding thinly sliced red bell pepper, shredded purple cabbage, or a sprinkle of toasted sesame seeds just before the final sauce drizzle.
- If your natural peanut butter is stiff, slightly heating the water used in the sauce and whisking vigorously will help the mixture emulsify quickly into that perfect drizzleable consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American