Fall Harvest Thai Peanut Buddha Bowls
2
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, VegetarianCourse
Main CourseMain Ingredient
Vegetables, Rice & GrainsOccasion
Quick & EasyIngredients
- 2 medium sweet potatoes, peeled and cubed
- 1 (15-oz can) chickpeas, rinsed and drained
- 1 cup Brussels sprouts, cut in half
- 1/2 red onion, sliced into wedges
- 2 tbsp oil
- 1/4 cup, plus 3 tbsp San-J Thai Peanut Sauce, divided
- 3 cups baby greens, such as spinach, kale, etc
- 2 cups cooked quinoa, rice, or cauliflower rice
- 8 oz pre-cooked beets, cut into wedges
- 1/4 cup chopped roasted peanuts
Directions
- 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 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 Thai Peanut Sauce, garnish with peanuts and serve.
