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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl

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Buddha bowls are truly blessed with the goodness of health and nutrition. Starch, carbohydrates, proteins, vitamins come together to form an excellent palate-pleasing dish, err, bowl! Thai sauce has a unique sharp taste which mellows down with the use of peanut and potatoes. Let’s go to the recipe to and start preparing for this bowl.

Thai Peanut Sweet Potato Buddha Bowl

Yields2 Servings
Prep Time14 minsCook Time15 minsTotal Time29 mins

 4 cups sweet potato peeled & small dice
 4 cloves garlic minced
 ¼ cup olive oil
 2 tsp fresh rosemary chopped
 1 tsp ground cinnamon
 1 tsp kosher salt
 1 tsp black pepper
 1 cup quinoa cooked
 ½ cup carrots shredded
 ¼ cup fresh cilantro
 ¼ cup peanuts chopped
For the Peanut Sauce:
 13 cups coconut milk
 1 cup creamy peanut butter
 ¼ cup Thai red curry paste
 2 tbsp apple cider vinegar
 2 tbsp soy sauce
 ¼ cup brown sugar
 1 tbsp 1 tbsp fresh lime juice

1

Preheat the oven to 220°C

2

Toss the sweet potatoes and garlic with the olive oil, rosemary,
cinnamon, salt and pepper.

3

Spread into an even layer on a baking sheet.

4

Place in the oven and bake for 15-20 minutes.

5

While the potatoes are roasting, prepare the peanut sauce by
combining all of the ingredients in a large blender or food processor.

6

Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls.

7

Drizzle the peanut sauce over the bowls

Nutrition Facts

Serving Size 1

Servings 2


Amount Per Serving
Calories 1051
% Daily Value *
Total Fat 44g68%
Saturated Fat 9g45%
Sodium 250mg11%
Total Carbohydrate 17g6%
Dietary Fiber 6g24%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 cups sweet potato peeled & small dice
 4 cloves garlic minced
 ¼ cup olive oil
 2 tsp fresh rosemary chopped
 1 tsp ground cinnamon
 1 tsp kosher salt
 1 tsp black pepper
 1 cup quinoa cooked
 ½ cup carrots shredded
 ¼ cup fresh cilantro
 ¼ cup peanuts chopped
For the Peanut Sauce:
 13 cups coconut milk
 1 cup creamy peanut butter
 ¼ cup Thai red curry paste
 2 tbsp apple cider vinegar
 2 tbsp soy sauce
 ¼ cup brown sugar
 1 tbsp 1 tbsp fresh lime juice

Directions

1

Preheat the oven to 220°C

2

Toss the sweet potatoes and garlic with the olive oil, rosemary,
cinnamon, salt and pepper.

3

Spread into an even layer on a baking sheet.

4

Place in the oven and bake for 15-20 minutes.

5

While the potatoes are roasting, prepare the peanut sauce by
combining all of the ingredients in a large blender or food processor.

6

Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls.

7

Drizzle the peanut sauce over the bowls

Thai Peanut Sweet Potato Buddha Bowl

“Even in the worm that
crawls in the earth there
glows a divine spark.
When you slaughter a
creature, you slaughter
God.”

Isaac Bashevis Singer
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