Description
A vibrant and nutritious bowl featuring roasted sweet potatoes, colorful vegetables, and a creamy peanut sauce, perfect for a cozy dinner.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup cooked rice or quinoa
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, shredded
- 1 cup snap peas
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- Chopped peanuts and green onions for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss sweet potatoes in a large bowl with olive oil, salt, and pepper until fully coated.
- Roast the sweet potatoes on a baking sheet for 25-30 minutes, stirring halfway through, until tender and slightly crispy.
- Combine cooked rice or quinoa with roasted sweet potatoes, bell pepper, broccoli, carrots, and snap peas in a large mixing bowl.
- Make the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, rice vinegar, garlic powder, and grated ginger until smooth.
- Dress the bowl with peanut sauce, tossing gently to coat, and garnish with chopped peanuts and green onions.
Notes
Feel free to customize with different vegetables or proteins. You can also prepare sweet potatoes in advance for quicker meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg