Thai Peanut Sweet Potato Buddha Bowls

Roasted sweet potatoes and quinoa are topped with delicious Thai peanut sauce in this healthy, gluten free & vegan buddha bowl recipe!

4 cups sweet potato (peeled & small dice)
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 carrots (shredded)
¼ cup fresh cilantro
¼ cup peanuts (chopped)

Thai Peanut Sauce:
1 ½ 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

View the full recipe at Whitney Bond →