Description
This Thai-Inspired Quinoa & Sweet Potato Power Bowl is a vibrant, nutrient-packed meal filled with roasted sweet potatoes, protein-rich quinoa, chickpeas, crunchy fresh vegetables, and a creamy Thai peanut sauce. It’s perfect for meal prep, a quick healthy lunch, or a satisfying dinner. The combination of sweet, savory, tangy, and nutty flavors makes every bite incredibly delicious
Ingredients
For the Bowl:
- 2 medium sweet potatoes, cubed (about 4 cups)
- 1 cup quinoa, uncooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups mixed greens (spinach, kale, or your favorite blend)
- 1 large red bell pepper, sliced
- 2 cups shredded purple cabbage
- 1 large cucumber, sliced
- ½ cup chopped cilantro
- ½ cup chopped peanuts
For the Thai Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup soy sauce (or tamari for a gluten-free option)
- ¼ cup lime juice (about 2 limes)
- 2 tablespoons maple syrup or honey
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2–4 tablespoons water, to thin as needed
- Optional: ½ teaspoon red chili flakes for heat
Instructions
Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, flipping halfway through, until tender.
Cook the Quinoa: Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Make the Thai Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and red chili flakes (if using). Gradually add water until the sauce reaches a smooth, pourable consistency.
Assemble the Bowls: Divide the mixed greens among serving bowls. Top each with roasted sweet potatoes, cooked quinoa, chickpeas, sliced bell pepper, shredded cabbage, and cucumber slices.
Drizzle and Garnish: Pour the Thai peanut sauce over each bowl and garnish with chopped cilantro and peanuts.
Serve and Enjoy! This power bowl is best enjoyed fresh but also makes a great meal-prep option for the week.
Notes
- Store leftover Thai peanut sauce in an airtight container in the refrigerator for up to 1 week.
- If meal prepping, keep the sauce separate and add it just before serving to keep the ingredients fresh.
- For extra protein, add crispy tofu, tempeh, or grilled chicken (if not vegan).
- Swap quinoa for brown rice, farro, or cauliflower rice for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai-Inspired