Are you ready to elevate your meal game with a vibrant and nutritious dish that’s as pleasing to the eyes as it is to the palate? Introducing the Buddha Bowl with Peanut Sauce—a colorful medley of wholesome ingredients that not only nourishes your body but also delights your taste buds! This vegetarian masterpiece combines fluffy quinoa, roasted sweet potatoes, and crisp broccoli, all drizzled with a creamy, irresistible peanut sauce. Perfect for meal prep or a quick weeknight dinner, this recipe is sure to become a favorite in your kitchen. Dive into this culinary adventure and discover how easy it is to create a bowl of goodness that’s packed with flavor and health benefits!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes
- 1 cup steamed broccoli
- 1 cup shredded carrots
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- Water to thin
Instructions
- Begin by preparing the quinoa. Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Cook the quinoa according to package instructions, typically using a 2:1 water to quinoa ratio. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
- While the quinoa is cooking, preheat the oven to 425°F (220°C) for roasting sweet potatoes.
- Peel and dice the sweet potatoes into 1/2-inch cubes. Toss with a small amount of olive oil, salt, and pepper on a baking sheet.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden and tender.
- Steam the broccoli by placing florets in a steamer basket over boiling water. Steam for 4-5 minutes until bright green and tender-crisp.
- Prepare the peanut sauce by whisking together peanut butter, soy sauce, and maple syrup in a bowl. Gradually add water to thin the sauce to your desired consistency.
- Shred the carrots using a box grater or food processor with a shredding attachment.
- Assemble the Buddha bowls by dividing the cooked quinoa among four serving bowls.
- Arrange roasted sweet potatoes, steamed broccoli, and shredded carrots on top of the quinoa in separate sections.
- Drizzle the peanut sauce generously over the bowl or serve on the side for individual preference.
- Optional: Garnish with chopped cilantro, sesame seeds, or sliced green onions for additional flavor and presentation.
- Serve immediately while ingredients are warm and enjoy your nutritious Buddha bowl.
Tips
- Quinoa Rinse: Don’t skip rinsing your quinoa! This step removes the natural coating called saponin, which can give a bitter taste to your dish.
- Sweet Potato Prep: For perfectly roasted sweet potatoes, cut them into uniform cubes to ensure even cooking. Toss them with olive oil, salt, and pepper for extra flavor.
- Steaming Broccoli: To retain the vibrant green color and nutrients, steam the broccoli just until tender-crisp. Overcooking can lead to a mushy texture.
- Peanut Sauce Consistency: Adjust the thickness of your peanut sauce by adding water gradually. A thicker sauce works great as a drizzle, while a thinner version can be used for dipping.
- Presentation: For a stunning presentation, arrange your ingredients in sections within the bowl. This not only looks beautiful but also allows for a variety of flavors in every bite.
- Garnish for Extra Flavor: Don’t forget to sprinkle on some chopped cilantro, sesame seeds, or sliced green onions for that extra pop of flavor and a touch of elegance.
- Meal Prep Friendly: This Buddha bowl is perfect for meal prep! Store each component separately and assemble when ready to eat for maximum freshness.
- Customize Your Bowl: Feel free to swap in your favorite veggies or proteins. Chickpeas, avocado, or even grilled chicken can be delicious additions!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
