Fall Harvest Thai Peanut Buddha Bowl
Servings: 2 people
Calories: 1160kcal
Ingredients
- 2 medium sweet potatoes , peels and cubed
- 15 ounces can chickpeas, rinsed and drained
- 1 cup Brussel sprouts , cut in half
- ½ red onion , sliced into wedges
- 2 tablespoons oil
- ¼ cup plus 3 tablespoons San-J Gluten Free Thai Peanut Sauce , divided
- 3 cups baby greens such as spinach , kale, etc.
- 2 cups cooked quinoa , rice, or cauliflower rice
- 8 ounces pre-cooked beets , cut into wedges
- ¼ cup chopped roasted peanuts
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place sweet potatoes, chickpeas, Brussel sprouts, and onion in a large mixing bowl. Add 2 tablespoons oil and 2 tablespoons San-J Gluten Free Thai Peanut Sauce. Toss gently to coat. Place on prepared baking sheet and roast for 25 – 30 minutes or until the vegetables are tender.
- Toss greens with 1 tablespoon peanut sauce. Heat the remaining peanut sauce until warm.
- Divide the quinoa or rice among two large bowls, top with roasted vegetables, greens, and beets. Drizzle with San-J Gluten Free Thai Peanut Sauce, garnish with peanuts and serve.
Nutrition
Calories: 1160kcal | Carbohydrates: 172g | Protein: 42g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 710mg | Potassium: 2665mg | Fiber: 36g | Sugar: 36g | Vitamin A: 36719IU | Vitamin C: 66mg | Calcium: 310mg | Iron: 14mg