Description
A nourishing bowl that combines roasted sweet potatoes, quinoa, chickpeas, and a creamy Thai peanut sauce for a delightful balance of flavors.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, shredded
- 1 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- Water to thin the sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender.
- Cook quinoa in a medium pot according to package instructions.
- Mix the peanut butter, soy sauce, maple syrup, lime juice, and grated ginger in a bowl. Add water to achieve the desired sauce consistency.
- Layer quinoa in serving bowls, followed by roasted sweet potatoes, chickpeas, fresh vegetables, and sliced avocado. Drizzle with the Thai peanut sauce.
- Serve and enjoy!
Notes
Feel free to swap in seasonal veggies and adjust sauce ingredients to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg