Sweet Potato Buddha Bowl (Print Version)
# Ingredients:
→ For the Bowl
01 -
1 cucumber, sliced
02 -
2 medium sweet potatoes, chopped into cubes
03 -
425g of canned chickpeas, drained and rinsed
04 -
A cup of shredded purple cabbage
05 -
A cup of uncooked quinoa
06 -
A quarter cup of freshly chopped cilantro
07 -
1 red bell pepper, thinly sliced
08 -
A quarter cup of peanuts, roughly chopped
09 -
2 cups of mixed greens (like kale, spinach)
→ For the Thai Dressing
10 -
1/4 teaspoon of chili flakes (optional)
11 -
About 1 to 2 tablespoons of water to thin it
12 -
2 tablespoons of soy sauce
13 -
1/4 cup of creamy peanut butter
14 -
1 clove of garlic, minced
15 -
A tablespoon of honey or maple syrup
16 -
1 teaspoon of freshly grated ginger
17 -
2 tablespoons of lime juice
# Instructions:
01 -
Heat your oven to 200°C. Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. Roast them for about 25-30 minutes, flipping halfway through.
02 -
Follow the cooking directions on the quinoa package to prepare it.
03 -
In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, garlic, and ginger. Add water a little at a time until you reach the right consistency.
04 -
Heat the chickpeas in a skillet with a pinch of salt and whatever spices you like.
05 -
Start with a base layer of mixed greens in your bowl. Then add the roasted sweet potatoes, cooked quinoa, and warmed chickpeas. Add the fresh veggies on top.
06 -
Drizzle the peanut dressing over everything and sprinkle with chopped cilantro and peanuts for garnish.
# Notes:
01 -
Feel free to swap in veggies that are in season.
02 -
You can make the dressing ahead of time for convenience.
03 -
Extra protein like tofu or tempeh can easily be added.