Mason Jar Thai Peanut Salad

INGREDIENTS:

1 Sweet Potato (medium, cubed)

2 tsps Avocado Oil

Sea Salt & Black Pepper (to taste)

1/4 cup Quinoa (dry, rinsed)

1/4 cup All Natural Peanut Butter

3 tbsps Water

2 tbsps Lime Juice

2 tbsps Tamari

1 cupMPurple Cabbage (thinly sliced)

1/4 Cucumber (medium, diced)

1/3 cup Frozen Edamame (thawed)

1/2 cup Chickpeas (cooked)

1 Carrot (medium, peeled, grated)

DIRECTIONS:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Add the sweet potato to the baking sheet, drizzle with oil, and season with salt and pepper. Cook for 20 to 25 minutes or until fork tender.

3. Meanwhile, cook the quinoa according to the package directions.

4. Add the peanut butter, water, lime juice, and tamari to a small bowl or jar. Whisk or shake the jar until well combined.

5. Layer the ingredients in a mason jar in the following order: peanut dressing, cabbage, quinoa, sweet potato, cucumber, edamame, chickpeas, and carrot. When ready to eat, shake well and dump into a bowl. Enjoy!

   
   

 NOTES:

Leftovers

Store in the fridge for up to three days.

Serving Size

16 fl oz (473 mL) mason jars were used for this recipe. One serving is one mason jar.

More Flavor

Add toasted sesame oil and/or chili flakes to the peanut dressing.

Additional Toppings

Chopped peanuts.