Thai Peanut Sweet Potato Bowl
A delightful combination of creamy peanut sauce, sweet roasted sweet potatoes, and fluffy quinoa, resulting in a nutritious and delicious meal.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, rinsed Make sure to rinse well to remove bitterness.
- 1 cup coconut milk
- ¼ cup peanut butter Can substitute with almond butter for a nut-free option.
- 2 tablespoons soy sauce Use tamari for a gluten-free version.
- 1 tablespoon lime juice
- 1 teaspoon ginger, grated
- ½ teaspoon garlic, minced
- ¼ cup cilantro, chopped For garnish.
- ¼ cup peanuts, crushed For garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25 minutes.
Cooking Quinoa
- In a pot, combine quinoa and coconut milk. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Once quinoa is cooked, fluff with a fork.
Making the Sauce
- In a bowl, mix peanut butter, soy sauce, lime juice, ginger, and garlic.
Combining
- Combine quinoa, roasted sweet potatoes, and peanut sauce.
- Garnish with cilantro and crushed peanuts.
- Serve warm.
Notes
For extra crunch, add chopped bell peppers or carrots. For a spicy kick, consider adding chili paste or red pepper flakes to the peanut sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving again.