Ingredients

  • 4 cups sweet potato (peeled & small dice)
  • 4 cloves garlic (minced)
  • 1/4 cup olive oil
  • 2 tsp fresh rosemary (chopped)
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup cooked quinoa
  • 1/2 cup carrots (shredded)
  • 1/4 cup fresh cilantro
  • 1/4 cup peanuts (chopped)

Peanut Sauce

  • 1.5 cups coconut milk
  • 1 cup creamy peanut butter
  • 1/4 cup Thai red curry paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp fresh lime juice

Instructions

  1. Preheat oven to 425°F.
  2. Toss the sweet potatoes and garlic with the olive oil, rosemary, cinnamon, salt and pepper. Spread into an even layer on a baking sheet. Bake 20 minutes.
  3. Cook quinoa.
  4. Combine peanut sauce ingredients in blender.
  5. Plate sweet potatoes, quinoa, carrots, cilantro and peanuts between two bowls. Drizzle the peanut sauce over the bowls.

Credit https://whitneybond.com/thai-peanut-sweet-potato-buddha-bowl-recipe/