Thai Peanut Bowl (Print Version)
# Ingredients:
→ Base
01 -
1 can chickpeas (400g), rinsed and drained
02 -
4 cups mixed greens (kale, spinach, or other)
03 -
1 cup uncooked quinoa
04 -
2 medium sweet potatoes, diced (about 4 cups)
→ Fresh Veggies
05 -
2 cups purple cabbage, shredded
06 -
1 cucumber, sliced into rounds
07 -
1 red bell pepper, cut into thin strips
→ Toppings
08 -
½ cup chopped unsalted peanuts
09 -
½ cup fresh cilantro leaves, roughly chopped
→ Creamy Peanut Sauce
10 -
½ cup natural creamy peanut butter
11 -
2 tablespoons honey or maple syrup
12 -
¼ cup lime juice (juice of about 2 limes)
13 -
¼ cup tamari or soy sauce
14 -
2 cloves garlic, finely minced
15 -
2 teaspoons grated fresh ginger
16 -
2-4 tablespoons water (adjust for consistency)
17 -
½ teaspoon chili flakes (optional, adds heat)
# Instructions:
01 -
Turn your oven to 200°C. Mix the sweet potato cubes with olive oil, a pinch of salt, and pepper. Lay them out evenly on a baking sheet and roast for 25-30 minutes, flipping once partway through until they soften and get golden edges.
02 -
While the potatoes roast, follow the package directions to cook the quinoa. Normally, you'd use 2 parts water for 1 part quinoa. Cover and cook gently until it's fluffy and all the water is absorbed.
03 -
Grab a bowl and whisk together peanut butter, tamari, lime juice, maple syrup, minced garlic, and fresh ginger. Slowly add water until it's as thick or thin as you'd like. If you like it spicy, toss in some chili flakes.
04 -
Warm the chickpeas in a small pan with your favorite seasoning and a little salt. Stir them around for 3-5 minutes until they're heated through.
05 -
Start with a handful of greens at the bottom of the bowl. Arrange sections of roasted potatoes, warm chickpeas, and quinoa. Add the bell pepper slices, shredded cabbage, and cucumber.
06 -
Drizzle generously with the peanut dressing. Sprinkle chopped peanuts and fresh cilantro on top. Serve right away.
# Notes:
01 -
You can prepare all the parts ahead of time and put it together when you're ready to eat.
02 -
Store the dressing in a separate container if you're meal prepping.
03 -
Feel free to add extras like sliced avocado, edamame, or julienned carrots.