Thai Peanut Sweet Potato Buddha Bowls

This picture does not even do the star of this recipe justice–the peanut sauce!!! I added even more after I took this picture, and I should have taken another picture because it was GOLD. The majority of the sauce is coconut milk, peanut butter, and Thai red curry paste, which combines to make a sweet, spicy, and perfectly creamy sauce. I seriously enjoying spoonfuls of this sauce as I was making it, and it was addicting.
The sweet potatoes definitely were a close second place. They’re roasted with cinnamon, garlic powder, and fresh rosemary–YUM!
Please make this recipe. You will love it.
Ingredients
- 4 cups sweet potato, peeled & small dice (about two medium potatoes)
- 4 cloves garlic, minced
- ¼ cup olive oil
- 2 tsp fresh rosemary, chopped
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup cooked quinoa
- ½ cup shredded carrots
- ¼ cup fresh cilantro
- ¼ cup peanuts, chopped
For the Peanut Sauce:
- 1½ cups coconut milk
- 1 cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 Tbsp apple cider vinegar
- 2 Tbsp soy sauce
- ¼ cup brown sugar
- 1 Tbsp fresh lime juice
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