Colorful Sweet Potato Thai Bowl with Tangy Peanut Sauce
Enjoy a vibrant dish filled with roasted sweet potatoes, quinoa, chickpeas, and fresh veggies, topped with a flavorful Thai peanut sauce.
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Skillet
- Spatula
- Whisk
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Fork
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 can chickpeas (400g), rinsed and drained
- 4 cups mixed greens (kale, spinach, or other)
- 1 cup uncooked quinoa
- 2 medium sweet potatoes, diced (about 4 cups)
- 2 cups purple cabbage, shredded
- 1 cucumber, sliced into rounds
- 1 red bell pepper, cut into thin strips
- ½ cup chopped unsalted peanuts
- ½ cup fresh cilantro leaves, roughly chopped
- ½ cup natural creamy peanut butter
- 2 tablespoons honey or maple syrup
- ¼ cup lime juice (juice of about 2 limes)
- ¼ cup tamari or soy sauce
- 2 cloves garlic, finely minced
- 2 teaspoons grated fresh ginger
- 2-4 tablespoons water (adjust for consistency)
- ½ teaspoon chili flakes (optional, adds heat)
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