Peanut Sweet Potato Bowl (Print Version)

# Ingredients:

→ Base Layer

01 - 4 cups of mixed greens (like kale, spinach, or your go-to choice)
02 - 2 medium-sized sweet potatoes, cut into cubes (about 4 cups)
03 - A can of chickpeas (15 oz), rinsed well and drained
04 - 1 cup of uncooked quinoa

→ Crunchy Veggies

05 - Shredded purple cabbage, about 2 cups
06 - A big cucumber, sliced up
07 - 1 large red bell pepper, thinly sliced
08 - Fresh cilantro, around 1/2 cup, roughly chopped

→ Creamy Peanut Sauce

09 - 1/4 cup of soy sauce or tamari
10 - 1/4 cup lime juice (2 small limes should do it)
11 - 2 teaspoons of fresh ginger, finely grated
12 - 2 tablespoons of maple syrup or honey, depending on your preference
13 - 1/2 teaspoon red chili flakes (optional for a kick)
14 - 2 to 4 tablespoons of water to thin it out as needed
15 - 1/2 cup of creamy peanut butter
16 - 2 garlic cloves, minced finely

→ Garnishes

17 - 1/2 cup of crushed peanuts

# Instructions:

01 - Get your oven going at 400°F (200°C). Coat the sweet potato cubes with olive oil, salt, and a little pepper. Spread them on a baking tray and roast for 25-30 minutes. Flip them midway through so they cook evenly.
02 - As your potatoes roast, follow the quinoa package directions to cook it to fluffy perfection.
03 - In a mixing bowl, combine all the sauce ingredients. Add a little water at a time until it’s as thick or thin as you like.
04 - Toss chickpeas into a small pan over medium heat with a pinch of salt and a dash of any spices you like.
05 - Grab a bowl. Start with your greens, then pile on the warm sweet potatoes, quinoa, and chickpeas. Add the bell pepper, cucumber, and cabbage. Drizzle with that peanut sauce, and sprinkle with cilantro and peanuts to finish.

# Notes:

01 - This vibrant Buddha bowl is packed with roasted sweet potatoes, quinoa, chickpeas, fresh veggies, and a velvety peanut dressing. Great for a healthy meal!