Description
A delicious and healthy quinoa bowl loaded with roasted sweet potatoes and fresh vegetables.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 medium red bell pepper, sliced
- 1 cup shredded carrots
- 2 cups spinach
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- Juice of 1 lime
- to taste salt and pepper
- to taste chopped cilantro
- to taste peanuts, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized.
- Cook quinoa according to package instructions (about 15 minutes).
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, garlic, lime juice, and a bit of water until smooth.
- In serving bowls, layer quinoa, roasted sweet potatoes, chickpeas, bell pepper, shredded carrots, and spinach.
- Drizzle with peanut sauce and garnish with cilantro and chopped peanuts.
- Serve warm and enjoy!
Notes
- Pair with additional vegetables or proteins as desired for variety.
- Leftover peanut sauce can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg