Thai Peanut Sweet Potato (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 can (15 oz) chickpeas, rinsed and drained
02 -
4 cups fresh mixed greens (spinach, kale, etc.)
03 -
2 medium-sized sweet potatoes, cut into cubes (around 4 cups)
04 -
1 cup dry quinoa
→ Crisp Veggies
05 -
1/2 cup finely chopped cilantro
06 -
1 large cucumber, thinly sliced
07 -
2 cups shredded red cabbage
08 -
1 large red bell pepper, cut into strips
→ Peanut Dressing
09 -
1/2 cup smooth peanut butter
10 -
2 cloves garlic, finely chopped
11 -
1/4 cup soy sauce or tamari
12 -
2 to 4 tablespoons water to thin out as needed
13 -
2 tablespoons honey or maple syrup
14 -
1/2 teaspoon chili flakes (optional)
15 -
2 teaspoons freshly grated ginger
16 -
Juice from 2 limes (about 1/4 cup)
→ Extras
17 -
1/2 cup sliced peanuts
# Instructions:
01 -
As the oven heats up, follow the package instructions to cook the quinoa.
02 -
Set your oven to 400°F (200°C). Toss sweet potato cubes with a little olive oil, sprinkle with salt and pepper, then bake on a tray for 25-30 minutes. Flip the pieces halfway through.
03 -
Mix all the peanut dressing ingredients in a bowl, slowly adding water until it reaches the thickness you prefer.
04 -
In a small pan, heat the chickpeas, seasoning them with some salt and spices if you like.
05 -
Start with the greens as the base, then add the quinoa, baked sweet potatoes, and warm chickpeas. Top it off with cucumber, cabbage, and bell pepper slices. Pour on the peanut dressing and sprinkle chopped cilantro and peanuts over everything.
# Notes:
01 -
This vibrant bowl is packed with roasted sweet potatoes, quinoa, chickpeas, fresh veggies, and a dreamy peanut dressing. Ideal for any meal when you want something healthy and delicious.