Thai Peanut Sweet Potato Buddha Bowl
Serves: 2
Total Cook Time: 40
Prep Time: 20
Cook Time: 20
Ingredients
- 4 cups sweet potato, peeled & small dice
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tsp fresh rosemary, chopped
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup quinoa, before cooking
- 1/2 cup carrots, shredded
- 1/4 cup fresh cilantro
- 1/4 cup peanuts, chopped
- 1/2 cup Thai Peanut Sauce, recipe below
Thai Peanut Sauce
- 1/2 cups non dairy milk
- 1/3 cup creamy peanut butter
- 1 tbsp Thai red curry paste
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp soy sauce, Tamari for gluten free
- 1 tbsp brown sugar
- splash fresh lime juice
Instructions
- Preheat the oven to 425°F.
- Prepare quinoa.
- Toss the sweet potatoes and garlic with the olive oil, rosemary, cinnamon, salt and pepper.
- Spread into an even layer on a baking sheet.
- Place in the oven and bake for 15-20 minutes.
- While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.
- Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls.
- Drizzle the peanut sauce over the bowls.
