Ingredients
- Sweet potatoes, cubed: 2 medium
- Quinoa, uncooked: 1 cup
- Broccoli florets: 1 head
- Red bell pepper, sliced: 1
- Shredded carrots: 1 cup
- Peanut butter: 1/4 cup
- Soy sauce: 2 tablespoons
- Honey: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- Step 2: While the sweet potatoes are roasting, cook the quinoa according to package directions.
- Step 3: Steam or lightly sauté the broccoli florets until tender-crisp, about 5 minutes.
- Step 4: Prepare the peanut sauce by whisking together peanut butter, soy sauce, honey, and 2 tablespoons of water in a small bowl. Add more water if needed to reach desired consistency.
- Step 5: Assemble the Buddha bowls by dividing the cooked quinoa, roasted sweet potatoes, broccoli, red bell pepper, and shredded carrots among bowls.
- Step 6: Drizzle each bowl with the peanut sauce and serve.
Notes
- Store individual components (sweet potatoes, quinoa, veggies, sauce) separately in airtight containers in the fridge for up to 3 days to prevent sogginess.
- Reheat sweet potatoes and quinoa in the microwave or oven; add a splash of water to the quinoa to prevent it from drying out.
- Garnish with chopped peanuts, cilantro, and a squeeze of lime for added flavor and visual appeal.
- For an extra creamy sauce, microwave the peanut butter for 15 seconds before whisking with other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American