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Summer Buddha Bowl with Quinoa, BBQ Sweet Potatoes and Peanut Dressing
2018-07-20
https://www.metro.ca/userfiles/image/recipes/bol-buddha-ete-quinoa-patates-douces-bbq-vinaigrette-arachides-10876.jpg
PT30M
PT25M
PT55M
Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.In a pot, bring broth to a boil with quinoa.Reduce the heat and let simmer for 15 minutes, or until all liquid has been absorbed. Reserve.Heat the vegetable oil in a pan over medium-high heat and fry the shallots for 2 minutes then remove.Heat a grill pan or BBQ over high heat.Wash and slice the sweet potato into thick wedges.Toss with 1/2 of the olive oil, salt and pepper.Grill the sweet potatoes and cook until each side is well grilled, 3-6 minutes.Peel and thinly slice or chop the carrot (use a spiralizer if available).Trim the snow peas.Halve the cherry tomatoes.Vinaigrette:In a bowl, combine the peanut butter, soy sauce, vinegar, remaining olive oil and honey.Add sriracha if desired.Divide quinoa into bowls and arrange vegetables and strained pickled shallots around distinctly.Top with cashews, peanut butter dressing, and lime wedges.Source: Missfresh.com
2
5
1
5
5
1 Tbsp. (15 mL) peanut butter
1 1/2 cup (375 mL) vegetable broth
1 carrots
2 Tbsp. (30 mL) olive oil
1 Tbsp. (15 mL) vegetable oil
1 lime
1 tsp. (5 mL) honey
2 Tbsp. (30 mL) cashew
1 sweet potato
100 g snow peas
3/4 cup (180 mL) red quinoa
1 Tbsp. (15 mL) soya sauce
100 g cherry tomatoes multicolour
1 Tbsp. (15 mL) cider vinegar
1 french shallot
Summer Buddha Bowl with Quinoa, BBQ Sweet Potatoes and Peanut Dressing
2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)peanut butter
-
1 1/2 cup
(375 mL)vegetable broth
-
1
carrots
-
2 Tbsp.
(30 mL)olive oil
-
1 Tbsp.
(15 mL)vegetable oil
-
1
lime
-
1 tsp.
(5 mL)honey
-
2 Tbsp.
(30 mL)cashew
-
1
sweet potato
-
100 g
snow peas
-
3/4 cup
(180 mL)red quinoa
-
1 Tbsp.
(15 mL)soya sauce
-
100 g
cherry tomatoes multicolour
-
1 Tbsp.
(15 mL)cider vinegar
-
1
french shallot
Preparation
Dissolve broth cube(s) in boiling water (2 cups per cube).
Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.
In a pot, bring broth to a boil with quinoa.
Reduce the heat and let simmer for 15 minutes, or until all liquid has been absorbed. Reserve.
Heat the vegetable oil in a pan over medium-high heat and fry the shallots for 2 minutes then remove.
Heat a grill pan or BBQ over high heat.
Wash and slice the sweet potato into thick wedges.
Toss with 1/2 of the olive oil, salt and pepper.
Grill the sweet potatoes and cook until each side is well grilled, 3-6 minutes.
Peel and thinly slice or chop the carrot (use a spiralizer if available).
Trim the snow peas.
Halve the cherry tomatoes.
Vinaigrette:
In a bowl, combine the peanut butter, soy sauce, vinegar, remaining olive oil and honey.
Add sriracha if desired.
Divide quinoa into bowls and arrange vegetables and strained pickled shallots around distinctly.
Top with cashews, peanut butter dressing, and lime wedges.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
