Description
A vibrant bowl featuring caramelized sweet potatoes, fresh vegetables, and a creamy peanut sauce, offering a symphony of flavors and textures.
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 and 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 grated ginger
- Chopped peanuts and green onions for garnish
Instructions
- Preheat your 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 out on a baking sheet in a single layer.
- Roast for 25-30 minutes until tender and slightly crispy.
- Combine the cooked rice or quinoa with the roasted sweet potatoes, bell pepper, broccoli, carrots, and snap peas in another bowl.
- Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, garlic powder, and grated ginger in a separate bowl.
- Drizzle the peanut sauce over the mixed ingredients and toss until fully coated.
- Serve warm, garnished with chopped peanuts and green onions.
Notes
Ideal for prep-ahead meals; sweet potatoes can be roasted in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Thai, Sweet Potato, Vegan, Bowl, Peanut Sauce, Healthy