Description
This vibrant Buddha bowl features tender, caramelized roasted sweet potatoes alongside crisp broccoli florets, refreshing cucumber, and creamy avocado, all nestled on a bed of fresh greens and fluffy quinoa. A rich, savory Thai-inspired peanut sauce brings a harmonious blend of sweet, salty, and tangy notes, complemented by a squeeze of fresh lime and aromatic cilantro. This dish offers a satisfying combination of textures and flavors, making for a wholesome and balanced meal.
Ingredients
- **For the Roasted Sweet Potatoes:**
- * 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- * 1 tablespoon olive oil
- * 1/2 teaspoon smoked paprika
- * 1/4 teaspoon garlic powder
- * Salt and black pepper to taste
- **For the Quinoa:**
- * 1 cup quinoa, rinsed
- * 2 cups vegetable broth or water
- **For the Bowl Assembly:**
- * 4 cups mixed greens (such as kale or spinach)
- * 1 head broccoli, cut into florets
- * 1/2 English cucumber, diced
- * 1 ripe avocado, sliced
- * Fresh cilantro, chopped, for garnish
- * 1 lime, cut into wedges, for serving
- **For the Thai Peanut Sauce:**
- * 1/2 cup creamy peanut butter
- * 2 tablespoons soy sauce (or tamari for gluten-free)
- * 2 tablespoons lime juice
- * 1 tablespoon maple syrup
- * 1 teaspoon grated fresh ginger
- * 1 clove garlic, minced
- * 1/4 cup warm water (or more, to reach desired consistency)
- * Pinch of red pepper flakes (optional)
Instructions
- **Roast Sweet Potatoes:** Preheat oven to 400°F (200°C). On a baking sheet, toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
- **Cook Quinoa:** While sweet potatoes roast, combine rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- **Prepare Broccoli:** Steam or blanch broccoli florets until tender-crisp, about 3-5 minutes. You can do this in a steamer basket over boiling water or by boiling them briefly.
- **Make Peanut Sauce:** In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, grated ginger, minced garlic, and red pepper flakes (if using). Gradually add warm water, whisking until the sauce is smooth and reaches your desired drizzling consistency.
- **Assemble Bowls:** Divide mixed greens among four serving bowls. Top with cooked quinoa, roasted sweet potatoes, steamed broccoli, diced cucumber, and sliced avocado.
- **Serve:** Drizzle generously with the Thai peanut sauce. Garnish with fresh cilantro and a lime wedge. Serve immediately.
Notes
* For a quicker meal, prepare the peanut sauce and cook the quinoa ahead of time.
* Sweet potatoes can be air-fried at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, for an even crispier texture.
* Feel free to customize with other vegetables like bell peppers, shredded carrots, or edamame.
* Adjust the amount of maple syrup or lime juice in the sauce to suit your preference for sweetness or tanginess.
* Store leftover components separately in airtight containers for up to 3-4 days. Assemble just before eating for best freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550
- Fat: 25g
- Carbohydrates: 65g
- Protein: 20g