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

Directions:

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.

6. Enjoy! 

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