Thai Peanut Sweet Potato Buddha Bowl (Easy Vegan Dinner)

Name: Thai Peanut Sweet Potato Buddha Bowl (Easy Vegan Dinner)
Total time: 48 min
Ingredients: 2 large sweet potatoes, peeled and cut into 1-inch cubes, about 1 1/2 lb (680 g); 1 1/2 tablespoons olive oil; 1/2 teaspoon smoked paprika; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup (125 g) creamy natural peanut butter; 1/3 cup (80 ml) canned coconut milk; 2 tablespoons fresh lime juice; 1 1/2 tablespoons tamari; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 teaspoon grated fresh ginger; 1 small garlic clove, finely grated; 1-2 teaspoons sriracha or chili-garlic sauce; 2-4 tablespoons warm water, as needed; 1 cup (185 g) dry quinoa, rinsed; 2 cups (480 ml) water; 1 cup (155 g) shelled edamame, thawed or warmed; 1 1/2 cups (105 g) finely shredded red cabbage; 1 cup (110 g) grated carrots; 1 small cucumber, sliced; 1/3 cup chopped fresh cilantro; 1/4 cup (35 g) chopped roasted peanuts; Lime wedges, for serving

myhomemaderecipe.com

Roasted sweet potatoes, quinoa, crisp vegetables, and creamy peanut lime sauce make this Thai Peanut Sweet Potato Buddha Bowl filling, colorful, and…

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Ingredients

2 large sweet potatoes, peeled and cut into 1-inch cubes, about 1 1/2 lb (680 g)
1 1/2 tablespoons olive oil
1/2 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup (125 g) creamy natural peanut butter
1/3 cup (80 ml) canned coconut milk
2 tablespoons fresh lime juice
1 1/2 tablespoons tamari
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 small garlic clove, finely grated
1-2 teaspoons sriracha or chili-garlic sauce
2-4 tablespoons warm water, as needed
1 cup (185 g) dry quinoa, rinsed
2 cups (480 ml) water
1 cup (155 g) shelled edamame, thawed or warmed
1 1/2 cups (105 g) finely shredded red cabbage
1 cup (110 g) grated carrots
1 small cucumber, sliced
1/3 cup chopped fresh cilantro
1/4 cup (35 g) chopped roasted peanuts
Lime wedges, for serving