Description
A comforting bowl of roasted sweet potatoes, vibrant veggies, and creamy Thai peanut sauce, perfect for cozy nights or quick lunches.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked rice or quinoa
- 1 cup mixed veggies (like bell peppers, broccoli, and carrots)
- 1/2 cup Thai peanut sauce
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper in a mixing bowl.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer.
- Roast for 25-30 minutes, turning halfway through.
- Prepare your rice or quinoa according to package instructions.
- Sauté the mixed vegetables in a non-stick skillet over medium heat for 5-7 minutes.
- Create layers in serving bowls with rice or quinoa, followed by roasted sweet potatoes and sautéed veggies.
- Drizzle with Thai peanut sauce and garnish with cilantro and lime wedges.
Notes
Make ahead and store sweet potatoes and veggies for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg