So what exactly is a Buddha Bowl? It’s a wholesome bowl packed with an entire grain, which include brown rice or quinoa, raw and cooked greens, which includes sweet potatoes, broccoli or cauliflower and topped with a healthful sauce or dip, together with hummus, peanut sauce or pesto.
This recipe makes extra peanut sauce than you need for this recipe, but you could placed the remainder in mason jars and keep it within the fridge for up to two weeks.
you can use the extra sauce to pinnacle other buddha bowls, or use it in this recipe for Thai Peanut Pineapple Veggie Rice Bowls, Thai Peanut hen Naan Pizzas or those slow Cooker Thai Peanut Turkey Meatballs.
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- 2 tsp fresh rosemary chopped
- 1 tsp kosher salt
- 4 cups sweet potato peeled & small dice
- ¼ cup olive oil
- 1 tsp ground cinnamon
- 4 cloves garlic minced
- ¼ cup fresh cilantro
- ½ cup carrots shredded
- 1 tsp black pepper
- 1 cup quinoa cooked
- ¼ cup peanuts chopped
Peanut Sauce :
- ¼ cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lime juice
- 1 cup creamy peanut butter
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 1 ½ cups coconut milk
INSTRUCTIONS
- Preheat the oven to 425°F.
- Toss the candy potatoes and garlic with the olive oil, rosemary, cinnamon, salt and pepper.
- unfold into an even layer on a baking sheet.
- location in the oven and bake for 15-20 mins.
- while the potatoes are roasting, put together the peanut sauce by using combining all the ingredients in a large blender or meals processor.
- Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls. Drizzle the peanut sauce over the bowls.
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