Peanut‑Sweet Potato & Green Bean Power Bowl with Ginger‑Soy Glaze
Looking for a protein‑rich meal that’s ready in 30 minutes? This Peanut‑Sweet Potato & Green Bean Power Bowl delivers a punch of flavor and wholesome nutrition. The creamy peanut sauce and zingy ginger‑soy glaze make short‑order cooking feel gourmet.
Ingredients
- 1 medium sweet potato, diced (≈½ lb)
- 1 cup green beans, trimmed
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- Salt & pepper, to taste
- ½ cup creamy peanut butter
- 2 tablespoons low‑sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 20 minutes, stirring halfway, until caramelized and tender. Add green beans in the last 8 minutes.
- While veggies roast, whisk together peanut butter, soy sauce, vinegar, honey, ginger, and garlic until smooth.
- In a small saucepan, heat the sauce over low heat for 3‑4 minutes, stirring to combine.
- Sauté cooked quinoa in a pan for 2 minutes to warm it up; season lightly with salt and pepper.
- Combine quinoa, roasted sweet potato, and green beans in a large bowl. Drizzle with the warmed peanut–ginger sauce and toss gently.
- Sprinkle toasted sesame seeds, chopped cilantro, and a squeeze of lime over the bowl.
- Serve immediately, with extra lime wedges on the side. Enjoy the bright, nutty, and savory bite!
Chef's Note
Pro tip: Use a silicone tray for a faster oven roast—makes cleanup a breeze!
Make-Ahead Tips
Store the assembled bowl in airtight containers in the fridge for up to 2 days. Reheat in a microwave or sauté briefly to warm the sauce.
Substitutions
Replace soy sauce with tamari for gluten‑free, or use maple syrup instead of honey for a vegan version.