Thai Sweet Potato Edamame Grain Bowls Recipe

Thai cuisine · 341 calories

Thai Sweet Potato Edamame Grain Bowls recipe

About this recipe

This Thai Sweet Potato & Edamame Grain Bowl combines bold, authentic Thai flavors with nutrient-packed ingredients. Sweet potatoes, edamame, and nutty quinoa are elevated with a zesty peanut dressing for a wholesome, energizing lunch perfect for fitness enthusiasts.

Ingredients

  • - Sweet Potatoes
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Forest Whole Foods Organic White Quinoa
  • - Whole Earth Smooth Peanut Butter
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • 1 Jar Rowse Clear Honey
  • 125 Ml Kikkoman Toasted Sesame Oil, 125Ml
  • - Ginger - 100g
  • 100 G Jumbo Garlic 100g
  • - Fresh Asian Coriander Bunch
  • 1 Bunch Spring Onions 1 Bunch
  • - Holland & Barrett Jumbo Blanched Peanuts 200g
  • - Jalpur Crushed Red Chilli Pepper Flakes
  • - Tata Salt
  • 400 g Trs Turmeric Powder 400G
  • - Light Soy Sauce

Instructions

  1. 1. Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
  2. 2. Peel and cube the sweet potatoes into 2 cm chunks. Toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of ground turmeric. Spread evenly on the prepared tray and roast for 25 minutes, turning halfway through until golden brown and tender.
  3. 3. Rinse the quinoa under cold water to remove bitterness. Combine 150 g of quinoa with 300 ml of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and the water is absorbed. Set aside to cool slightly.
  4. 4. In another saucepan, bring water to a boil and blanch the edamame beans for 3 minutes. Drain and rinse with cold water to stop cooking.
  5. 5. To make the dressing, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, grated ginger, and garlic in a small bowl until smooth. If needed, add 1-2 tablespoons of warm water to thin the dressing to your desired consistency.
  6. 6. Assemble the grain bowls by dividing the cooked quinoa, roasted sweet potatoes, and edamame beans evenly among four bowls.
  7. 7. Drizzle the peanut dressing generously over each bowl and garnish with chopped coriander, sliced spring onions, crushed peanuts, and a sprinkle of chili flakes for heat.
  8. 8. Serve immediately or store in the fridge for up to 2 days for a quick, healthy meal option.