Loaded veggie bowls are my back-pocket “no-recipe-recipe.” It’s a meal I can put together with whatever is in the fridge or hanging out on the counter, and with a good sauce and a hearty base, veggie bowls can be delish and nourishing. No meat required!
Today’s sweet potato power bowls with peanut sauce were born from one of those clean-out-the-fridge moments. I always have cabbage in the fridge, a bag of edamame in the freezer, quinoa in my pantry, and more than a few sweet potatoes hanging out on the counter (that’s mostly because Brian loves buying them in excess).
With those basic ingredients, I built a protein-packed, plant-based bowl, drizzled with my favorite gingery peanut sauce. The newest recipe in my 30-20-10 series!
Today’s recipe has 24 grams of protein per serving while being 100% vegan. But you know the best part of bowls? You can add whatever you want to them! If you want, full permission to add grilled or rotisserie chicken, some roasted salmon, or grilled steak… truly anything goes!
Either way, just don’t skip the sauce. I love to play around with my sauces: usually there’s a creamy base (like natural peanut butter or tahini) and an umami—or savory—element (like coconut aminos, nutritional yeast, or miso). This one is pantry-staples-based and so quick to put together. If you can’t do nuts, use sunflower butter!
today’s recipe is part of the 30-20-10 series and the august breakfast and lunch prep plan!
sweet potato power bowls with peanut sauce
serves 4 | prep time: 10 minutes | cook time: 20 minutes
gluten-free, dairy-free, vegetarian, vegan
INGREDIENTS
For the Sweet Potatoes
2 medium sweet potatoes, peeled and diced
olive oil
kosher salt
ground black pepper
For the Bowls
1 cup dry white or tricolor quinoa
12 ounces shelled edamame (thawed if frozen)
9 ounces shredded red cabbage (or coleslaw mix)
1 English cucumber, thinly sliced
6 green onions, thinly sliced
1⁄4 cup finely chopped cilantro, additional for topping
2 tablespoons toasted sesame oil
juice of one lime (about 2 tablespoons)
kosher salt
1⁄4 cup chopped peanuts, for topping (optional, I use salted)
sesame seeds, for topping (optional)
For the Peanut Sauce
3 tablespoons creamy natural peanut butter (I use salted)
3 tablespoons coconut aminos
2 tablespoons rice vinegar
1 tablespoon sriracha or chili crunch (optional), additional for topping
1 teaspoon toasted sesame oil
2 teaspoons grated ginger root (or 1 teaspoon ground ginger)
INSTRUCTIONS
Preheat the oven to 425°F.
Add the cubed sweet potato to a large sheet pan with a drizzle of olive oil and a few generous pinches of salt and black pepper. Toss to evenly coat, then spread the sweet potatoes out in a single layer, evenly spaced apart. Bake until crisp and lightly browned, tossing halfway through, about 20 minutes.
Meanwhile, make the quinoa: Bring 2 cups of salted water to a boil in a saucepan, then stir in the quinoa, reduce heat to low, and cover. Cook until fluffy, about 15 minutes.
Prepare the bowls: Add the edamame, cabbage, cucumber, green onion, and cilantro to a large mixing bowl. Toss with the sesame oil, lime juice, and a generous pinch of kosher salt. Salt to taste. Set aside.
Prepare the peanut sauce: In a small bowl, whisk to combine the peanut butter, coconut aminos, rice vinegar, sriracha (if using), sesame oil, ginger, and 2 to 3 tablespoons of warm water. Add additional warm water, one tablespoon at a time, as needed to thin.
Assemble the bowls: Evenly divide the quinoa and vegetables between four bowls. Add the sweet potato cubes on top and drizzle each with peanut sauce. Top with cilantro, chopped peanuts, and sesame seeds, if desired.
STORE IT: Refrigerate the bowls assembled (without sauce), or separately in sealed containers for up to 4 days. Refrigerate the peanut sauce in a small sealed container or jar for up to 4 days. Bring the sauce to room temperature before drizzling, adding warm water as needed to return to a drizzling consistency.
REHEAT IT: If stored separately, microwave the sweet potatoes and quinoa, then assemble as instructed.
not only is today’s recipe part of the 30-20-10 series, it’s also straight from week one of the august breakfast and lunch prep plan. Try out the full plan with a paid subscription!
recipe notes
If your peanut butter is unsalted, add salt to taste in your sauce.
swaps and subs
Edamame: Swap for one 15-ounce can of chickpeas, drained and rinsed.
Red cabbage: Swap for shredded white cabbage, or finely chopped shredded kale.
Peanut butter: Swap for creamy natural almond butter or tahini.
Nut-free: Use tahini or creamy natural sun butter. Top each bowl with seeds, or leave off.
Cilantro: Omit, or swap for parsley.
love today’s recipe? forward it to a friend who loves to prep ahead!
prepping
Sesame-Ginger Pork Meatball Bowls: On a bowl roll this week!! Our subscriber only bonus recipe for August is coming on Friday. Get ready for the first pineapple salsa of the season!
Red Curry Noodles: It’s been over 6 months since DTAD officially hit the shelves, and surprise, surprise, I haven’t stopped making the Red Curry Noodles (pg. 163), I think I have the recipe memorized at this point.
loving
Chocolate protein shakes: I have to say I was influenced by ads I saw to try this one, but is kind of worth the hype and really conveinent on busy days. I don’t drink it plain though—I’ve been blending a scoop with milk and raspberries for breakfast when I don’t have something prepped and I can’t get enough!
Pine nut hummus: Been big into snack plates recently! I’m honestly not much of a snacker, but with weekend brunches and dinners this summer, this pine nut hummus has been my fave. I do have a recipe for homemade hummus in the book if you want to make it yourself! Send your GF pita chip recs my way… do those exist?
recommending
Laundry detergent booster: I’ve never been one to use a scent booster for my laundry, but this non-toxic one is changing my mind, it smells so good. One of those low-effort things that makes a mundane task (laundry) feel fun.
Dinner Parties: Sometimes I feel like we’ve lost the art of what makes for a good dinner party—and by art I mean not needed a five-course tasting menu and color-coordinated place settings for a dinner party to be a success—just some really good food! This summer Brian and I have been switching off with friends to host dinner on Thursday nights, and it’s been so nice and low key. I highly recommend!
Let me know if you make today’s recipe, or another one from the 30-20-10 series. And don’t forget to send pics in our chat to join the challenge.
Made this tonight. Yum!! Will be making again. Peanut sauce amazing!
Made this today and it was excellent! Substituted butternut squash for the sweet potato because that's what I had on hand. Great recipe!