Thai Sweet Potato Buddha Bowl
Ingredients: 4 cups sweet potato (peeled & small dice) 1/8 cup coconut oil 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp black pepper 1 cup cooked rice/quinoa/grain of choice ¼ cup peanuts (chopped)
2 cups broccoli florets
2 cups cauliflower florets
Peanut Sauce: 1 ½ cups coconut milk
1 cup creamy peanut butter
¼ cup Thai red curry paste 2 tbsp apple cider vinegar 2 tbsp soy sauce ¼ cup brown sugar 1 tbsp fresh lime juice
1. Preheat oven to 425°F. Toss the sweet potatoes and with coconut oil oil, cinnamon, salt and pepper. 2. Spread into an even layer on a baking sheet. Place in the oven and bake for 15-20 minutes.
3. Place the broccoli and cauliflower florets into the bowl of a steamer and steam until tender, yet al dente (a little crunch left).
4. While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.
5. Once the potatoes come out of the oven, distribute the roasted sweet potatoes, rice/quinoa, steamed vegetables and peanuts between two bowls. Drizzle the peanut sauce over the bowls.