This Spicy Peanut Quinoa Bowl with Sweet Potatoes and Kale is healthy, filling, and perfect for meal prep! It is inspired by the Dear Quinoa Bowl at Honest Mary’s which I’m a big fan of. In fact the first time I had it, I went back the next day for lunch to get it again!
It starts with a base of quinoa that is cooked to light and fluffy perfection. The sweet potatoes are simply roasted with olive oil, salt, and pepper until they are golden brown. The kale is massaged with olive oil, lemon juice, and garlic to make it tender and flavorful. By the way, I’m still not over that massaging a food is a thing but it really is an effective method. Anyway… the best part? This spicy peanut sauce. Wow it was hard to keep myself from drowning my bowl in it. Also, it’s important that you don’t skip the fresh mint on top. It really brightens up the whole dish and takes it to another level.
All the components of this dish are sturdy enough to last in the fridge for a couple days. If you’re prepping these Spicy Peanut Quinoa Bowls more than two days ahead, I recommend waiting to dress the bowl with sauce and massage the kale so it doesn’t get soggy. This bowl can be eaten warm, cold, or room temperature which makes it great for lunch on the go!
Spicy Peanut Quinoa Bowl with Sweet Potatoes and Kale
Course: MainDifficulty: Easy4
servings15
minutes30
minutesIngredients
- Spicy Peanut Sauce
¾ cup smooth natural peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sriracha
1 tablespoon brown sugar
1 garlic clove, grated
½ teaspoon of ginger powder
- Roasted Sweet Potatoes
2 small-medium sweet potatoes, cut into 1/2 inch cubes
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
- Kale
1 bunch of kale, roughly chopped or torn
Juice of 1 lemon
1 garlic clove, grated
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
- Quinoa and Serving
1 1/2 cups of dry quinoa, prepared according to package instructions
1/2 cup of mint, roughly chopped or torn
Directions
- Quinoa
- Prepare quinoa according to package instructions and set aside.
- Sweet Potatoes
- Preheat the oven to 425.
- Toss sweet potatoes in olive oil, salt, and pepper and spread on a baking sheet.
- Roast for 30 minutes, tossing halfway through.
- Remove and set aside.
- Kale
- Combine kale, lemon juice, garlic, and olive oil in a bowl.
- Using your hands, massage the kale for 1-2 minutes until beginning to turn darker green and soften.
- Add the salt and pepper and toss to combine.
- Spicy Peanut Sauce
- Add all ingredients to a mason jar and shake until combined or whisk together all ingredients in a bowl until well combined.
- Serving
- Place quinoa in a bowl, top with kale and sweet potatoes, drizzle with peanut sauce, and sprinkle with mint. Dig in!
Notes
- If using a thicker, less runny peanut butter, you may need to add a couple tablespoons of water to reach a sauce consistency.
- If you don’t have quinoa on hand, you can sub for another grain such as brown rice.
Delicious, easy, healthy and filling! The peanut sauce has delicious flavor- I did need to thin it with a little water as suggested. I will definitely make this one again! Next time will add some chopped peanuts on top for a little crunch.