Description
Roasted sweet potatoes crisped at the edges, fluffy quinoa, and crunchy cabbage drizzled with a silky peanut sauce tugs your senses toward savory depth, bright citrus, and a whisper of ginger in this easy, nourishing bowl.
Ingredients
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup natural peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1 red bell pepper sliced
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 green onions sliced
- 2 tablespoons chopped peanuts
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into 1-inch pieces, then toss with olive oil, salt and pepper on the prepared baking sheet and roast until tender, about 25 minutes.
- Meanwhile, whisk peanut butter, soy sauce, lime juice, sesame oil, garlic, ginger, maple syrup and water in a bowl until smooth and creamy.
- Divide quinoa among serving bowls and top with roasted sweet potatoes, bell pepper, cabbage and carrots.
- Drizzle the peanut sauce over each bowl.
- Garnish with cilantro, green onions and chopped peanuts before serving.
Notes
- For extra heat, sprinkle red pepper flakes or drizzle with your favorite hot sauce.
- Almond butter can replace peanut butter for a nut-free alternative.
- Store components separately in airtight containers for up to 3 days for easy meal prep.
- Swap quinoa for brown rice, rice noodles or cauliflower rice to change up the base.