We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180C.
Peel and cube the sweet potato. Place on a parchment-lined tray and season with paprika, salt, pepper, and olive oil. Bake for 20 minutes until tender and slightly golden.
Cut each mushroom into quarters or halves depending on size. Add to the sweet potatoes with 1 tablespoon of oil and continue baking for 20 minutes until mushrooms are browned.
Cook the quinoa by adding it to a pot with one and a half times as much cold water. Bring to a boil, then simmer until water is absorbed and quinoa is fluffy.
Mix the peanut sauce ingredients. If too thick, warm for 20 seconds and stir until smooth.
Assemble the bowl by placing the greens first, followed by quinoa, baked vegetables, and avocado slices. Drizzle with peanut sauce and garnish with seeds.
Want to keep this recipe for later? We can email it to you!
If the peanut sauce is too thick, gently warm it to make mixing easier.
Feel free to substitute your favorite vegetables or grains in this bowl.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with rice, couscous, or any grain of your choice.
How can I make this dish spicier?
Add a pinch of chili flakes or a dash of hot sauce to the peanut sauce for extra heat.
Is there a substitute for peanut butter?
You can use almond butter or sunflower seed butter as a substitute for peanut butter.
Can I prepare the ingredients in advance?
Yes, you can roast the vegetables and cook the quinoa ahead of time. Assemble the bowl just before serving.
What other toppings can I add?
Try adding sliced radishes, shredded carrots, or chopped nuts for extra texture and flavor.
