Thai Peanut Sweet Potato Buddha Bowl

Step 1

Preheat oven to 400°F (200°C).

Step 2

Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.

Step 3

While sweet potatoes roast, cook quinoa according to package instructions.

Step 4

Prepare the Thai peanut sauce: Whisk together all sauce ingredients in a bowl, adding water as needed to reach desired consistency.

Step 5

Warm chickpeas in a small pan with a pinch of salt and desired spices.

Step 6

Assemble bowls: Start with a base of mixed greens, then add roasted sweet potatoes, quinoa, and warm chickpeas.

Step 7

Top with sliced bell pepper, shredded cabbage, and cucumber.

Step 8

Drizzle with Thai peanut sauce.

Step 9

Garnish with chopped cilantro and peanuts.

Step 10

Add any additional toppings as desired.