Thai sweet potato bowl (Print Version)
# Ingredients:
→ For the Bowl
01 -
1 cup of uncooked quinoa
02 -
1 red bell pepper, thinly sliced
03 -
1 cucumber, thinly sliced
04 -
425g chickpeas, drained and rinsed
05 -
2 cups of mixed greens (spinach, kale)
06 -
2 medium sweet potatoes, diced into cubes
07 -
1 cup of shredded purple cabbage
08 -
1/4 cup of chopped peanuts
09 -
1/4 cup of cilantro, finely chopped
→ For the Thai Dressing
10 -
1/4 cup of creamy peanut butter
11 -
2 tablespoons of lime juice
12 -
2 tablespoons of soy sauce
13 -
1 tablespoon of maple syrup or honey
14 -
1 teaspoon of freshly grated ginger
15 -
1 clove of garlic, minced
16 -
1-2 tablespoons of water to adjust consistency
17 -
1/4 teaspoon of red pepper flakes (optional)
# Instructions:
01 -
Turn the oven on to 200°C. Toss the sweet potato cubes in olive oil, salt, and pepper, then roast them for 25-30 minutes, flipping halfway through cooking.
02 -
Prepare the quinoa following the package directions.
03 -
Whisk together the peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger. Add water a little at a time to get your preferred consistency.
04 -
In a skillet, heat the chickpeas with salt and any spices you want.
05 -
Start with a base of the mixed greens in a bowl, then layer the roasted sweet potatoes, cooked quinoa, and seasoned chickpeas. Add the other fresh veggies on top.
06 -
Drizzle the peanut sauce over everything. Sprinkle with chopped peanuts and cilantro to finish.
# Notes:
01 -
You can customize it with seasonal veggies.
02 -
The dressing can be made ahead of time.
03 -
Extra protein like tofu or tempeh can be added.