Description
A vibrant and nutritious bowl featuring roasted sweet potatoes, quinoa, fresh vegetables, and a creamy peanut sauce.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, shredded
- 1 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- Water to thin the sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender.
- Cook quinoa in a medium pot according to package instructions.
- Mix the peanut butter, soy sauce, maple syrup, lime juice, and grated ginger in a bowl. Add water to achieve the desired sauce consistency.
- Layer serving bowls with quinoa, roasted sweet potatoes, chickpeas, fresh vegetables, and sliced avocado. Drizzle with the Thai peanut sauce.
- Serve and enjoy!
Notes
For a gluten-free option, ensure to use gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg