Ingredients
- Sweet Potatoes, cubed: 2 medium
- Cooked Quinoa: 1 cup
- Broccoli florets: 1 cup
- Red Bell Pepper, sliced: 1 medium
- Shelled Edamame: 1/2 cup
- Thai Peanut Sauce: 1/2 cup
- Chopped Peanuts: 2 tablespoons
- Green Onions, sliced: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 2: While sweet potatoes are roasting, steam or stir-fry the broccoli florets until tender-crisp, about 5-7 minutes.
- Step 3: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, steamed broccoli, sliced red bell pepper, and edamame.
- Step 4: Pour the Thai peanut sauce over the bowl ingredients and toss gently to coat everything evenly.
- Step 5: Divide the mixture into bowls. Garnish each bowl with chopped peanuts and sliced green onions. Serve immediately.
Notes
- Store leftover Buddha bowls in airtight containers in the refrigerator for up to 3 days.
- For the best flavor, gently reheat the bowls in the microwave, adding a splash of water if needed to prevent them from drying out.
- Try adding grilled chicken or shrimp for extra protein and flavor.
- Roast the sweet potatoes on a higher rack in the oven for more even caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American