Description
A flavorful and nutritious bowl featuring sweet potatoes and a creamy Thai peanut sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 1 can coconut milk (13.5 oz)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil and salt. Spread on a baking sheet.
- Bake sweet potatoes for 25-30 minutes until tender.
- Cook quinoa according to package instructions.
- In a bowl, mix peanut butter, coconut milk, soy sauce, lime juice, garlic powder, and ginger powder until smooth.
- Combine cooked quinoa and sweet potatoes in a large bowl.
- Drizzle with the peanut sauce and mix well.
- Garnish with chopped cilantro before serving.
Notes
- You can add vegetables like broccoli or bell peppers for more nutrition.
- This dish is great for meal prep and can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Thai Peanut Sweet Potato Bowl