April 19th, 2024
Recipes
Peanut Sauce Quinoa Bowls
Valentina P
- Difficulty
•
- Time 40"
Tender roasted sweet potatoes, broccolini, and quinoa, with the best spicy peanut sauce drizzled all over. Great for meal prep.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Bowl
- 8 ounces broccolini
- 1 large sweet potato
- 1 cup cooked quinoa
- 1 cup diced cucumber (optional)
- 2 tablespoons cooking oil, divided
- sesame seeds, for topping For the Peanut Sauce
- 2 tablespoons smooth peanut butter
- 1 1/2 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon grapeseed or avocado oil
- 1 teaspoon sriracha
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Dice the sweet potatoes into bite-sized pieces and place in a mixing bowl. Toss with 1 tablespoon of the oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes.
- Step 3: Meanwhile, slice any thick broccolini stalks in half lengthwise until each stalk is about the width of a finger. Toss with 1 tablespoon of the oil and season with salt and pepper.
- Step 4: After the potatoes have cooked for 20 minutes, stir and push the potatoes over to one side (or use another baking sheet if you need more room) and add the broccolini in a single layer. Continue roasting everything for 10 more minutes.
- Step 5: Stir together the Peanut Sauce ingredients in a small bowl or jar until smooth.
- Serve: Divide each bowl with the quinoa, sweet potatoes, roasted broccolini, and optional cucumber. Top with optional sesame seeds and peanut sauce. Enjoy.
Recipe Notes
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recipe
Peanut Sauce Quinoa Bowls
PT40M 8 ounces broccolini 1 large sweet potato 1 cup cooked quinoa 1 cup diced cucumber (optional) 2 tablespoons cooking oil, divided sesame seeds, for topping 2 tablespoons smooth peanut butter 1 1/2 tablespoon rice vinegar 1 tablespoon honey or maple syrup 1 tablespoon grapeseed or avocado oil 1 teaspoon sriracha Gluten Free Vegan 2 Servings
Ingredients:
