I got this ability where I can read minds. Something you prolly thought before is: what the fxck is a Buddha Bowl?
It’s cool though. I got you fam. According to Zen priest Dan Zigmond, ” “Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was staying. Local people would place food in the bowl as a donation, and at the end he would eat whatever he had been given.”
Or if you want a simple answer…you grab a bunch of food and put it in a bowl and eat it.
Aight enough with the educational shxt. You’re here to look at food pics and decide if you wanna Eat that shxt! or not.
If you ate this before then you know the value of a quality sauce.
The sauce once again proves to be the real MVP of this dish. So make sure when you make this you’re generous in the amount of sauce you make too. And don’t be afraid to drip that shxt all over it won’t do anything but make everything taste better.
- 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)
- 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
- Preheat the oven to 425°F.
- Toss the sweet potatoes and garlic with the olive oil, rosemary, cinnamon, salt and pepper.
- Spread into an even layer on a baking sheet.
- Place in the oven and bake for 15-20 minutes.
- While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.
- Distribute the roasted sweet potatoes, quinoa, carrots, cilantro and peanuts between two bowls. Drizzle the peanut sauce over the bowls.