Description
A delightful and nourishing bowl featuring tender roasted sweet potatoes and a creamy peanut sauce, topped with colorful vegetables.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup cooked rice or quinoa
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, shredded
- 1 cup snap peas
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Chopped peanuts for garnish
- Green onions for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper in a large bowl.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Combine cooked rice or quinoa with the roasted sweet potatoes and vegetables.
- Prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, rice vinegar, garlic powder, and ginger until smooth.
- Drizzle the peanut sauce over the bowl and toss to coat.
- Serve warm, garnished with chopped peanuts and green onions.
Notes
Great for meal prep; cook ingredients in advance and combine before serving. Substitute peanut butter with almond or sunflower butter if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Thai, Sweet Potato, Vegan, Peanut Butter, Healthy, Bowl, Meal Prep