Ingredients
- Sweet Potatoes: 2 medium, peeled and cubed
- Quinoa: 1 cup, uncooked
- Broccoli florets: 1.5 cups
- Red Bell Pepper: 1 medium, thinly sliced
- Spinach: 5 ounces, fresh
- Peanut Butter: 1/4 cup, smooth
- Soy Sauce: 2 tablespoons
- Lime Juice: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Step 2: While the sweet potatoes roast, cook the quinoa according to package directions. Usually, this involves rinsing the quinoa, then simmering it in 2 cups of water or broth for about 15 minutes.
- Step 3: Steam or sauté the broccoli florets until tender-crisp (about 5-7 minutes). You can also quickly blanch them in boiling water for 2 minutes then transfer them to an ice bath.
- Step 4: Prepare the peanut sauce by whisking together the peanut butter, soy sauce, lime juice, a tablespoon of water (or more, to desired consistency), and a pinch of red pepper flakes (optional).
- Step 5: Assemble the Buddha bowls. Divide the cooked quinoa, roasted sweet potatoes, steamed broccoli, sliced red bell pepper, and fresh spinach among bowls.
- Step 6: Drizzle generously with the peanut sauce and serve immediately. Garnish with chopped peanuts or sesame seeds, if desired.
Notes
- Store individual bowl components separately in airtight containers in the refrigerator for up to 3 days to prevent the spinach from wilting.
- For a quick warm lunch, gently reheat the sweet potatoes and broccoli in the microwave, then add the fresh spinach and peanut sauce just before serving.
- Add grilled chicken or tofu to the bowl for an extra boost of protein and to make it a heartier meal.
- To prevent clumpy peanut sauce, warm the peanut butter slightly before mixing it with the other sauce ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American