Rainbow Peanut Buddha Bowl

Quinoa, roasted sweet potato, purple cabbage, edamame, and carrots under a ginger-peanut drizzle.

💪 Where's the protein? Right here — 24g

Edamame (9g)
Quinoa (8g)
Peanut sauce (7g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Cooked quinoa, 3/4 cup
✓Sweet potato, 1, cubed
✓
✓Purple cabbage, 1 cup, shredded
✓Carrot, 1, ribboned
✓Peanut butter, 1.5 tbsp
✓Lime, 1
✓Ginger, 1 tsp
✓

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Roast sweet potato at 425°F for 25 minutes.
2Whisk peanut butter, lime, ginger, tamari, and warm water into a sauce.
3Arrange quinoa, vegetables, and edamame in a bowl by color.
4Drizzle generously; keeps 4 days packed separately.

🔪 Starting from raw? The basics (1)

Cooking quinoa

Rinse first (it rinses off the bitter coating). 1 cup dry + 1¾ cups water: boil, cover, simmer low 15 minutes, rest 5, fluff. Makes about 3 cups.

#bowl#meal-prep#gluten-free

📍 Buy the ingredients — Chicagoland

Every ingredient above is stocked organic at these local spots:

Whole Foods Market — Lakeview
Fresh Thyme Market — Bucktown
Pete's Fresh Market — Bridgeport
Mariano's — Throughout Chicagoland
Dill Pickle Food Co-op — Logan Square
Sugar Beet Food Co-op — Oak Park

More metro areas coming as Rootful grows. Or get it delivered — coming soon →

More Lunch Ideas

Lunch

21g protein

Rainbow Peanut Buddha Bowl

Ingredients (all organic)

How to Prep

📍 Buy the ingredients — Chicagoland

More Lunch Ideas

Crispy Chickpea Caesar Salad

Smoky Tempeh BLT

Herbed Lentil Avocado Wrap

Miso-Glazed Eggplant Rice Bowl