Buddha bowl with quinoa, sweet potato & edamame
Buddha bowl with quinoa, sweet potato & edamame
997kcal Per person
37g Protein
118g Carbs
42g Fat
26g Fiber
Ingredients
- ¼ pound sweet potato (114 g)
- 3 ounces chickpeas (84 g)
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- ½ tablespoon soy sauce (8 ml)
- 2 teaspoons honey (13 g)
- 3 ounces edamame (84 g)
- 3 ounces broccoli florets (frozen) (84 g)
- 3 ounces quinoa (84 g)
- 1 tablespoon peanut butter (20 g)
- 1 fluid ounce coconut milk (30 ml)
- 1 tablespoon teriyaki sauce (15 ml)
- 1 squeeze lime juice (5 ml)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Peel the sweet potato and cut it into cubes. Rinse the chickpeas in a colander with cold water and pat dry with kitchen paper. Crush the garlic clove.
- In a bowl, mix the oil, Sriracha, soy sauce, ½ of the honey and the garlic into a marinade.
- Line a baking sheet with parchment paper and spread the sweet potato and chickpeas on top. Pour the marinade over them and toss well to coat. Sprinkle with some pepper and salt. Place the baking sheet in the oven and roast for 20 minutes.
- Put the edamame and broccoli together in a pan with plenty of water. Bring to a boil and cook for about 5 minutes until al dente, then drain.
- Cook the quinoa according to the instructions on the package.
- Make the peanut dressing; in a bowl, mix the peanut butter, coconut milk, the remaining honey, soy sauce, lime juice and a pinch of salt.
- Serve the roasted sweet potato and chickpeas, quinoa and vegetables in a deep bowl. Serve the peanut sauce on the side or drizzle it over the Buddha bowl.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
Delicious with fresh cilantro.
