Mason Jar Thai Peanut Salad
This nutrient-dense, plant-based mason jar Thai peanut salad can stabilize blood sugar, increase satiety, and make healthy eating effortless.
Servings: 2 servings
Ingredients
- 1 medium sweet potato, cubed
- 1/4 cup quinoa, dry
- 1/4 cup peanut butter
- 3 tbsp water
- 2 tbsp lime juice
- 2 tbsp lower sodium soy sauce
- 1 cup purple cabbage, thinly sliced
- 1/4 medium cucumber, diced
- 1/3 cup frozen edamame, thawed
- 1/2 cup cooked chickpeas
- 1 medium carrot, peeled & grated
- salt & pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Add the sweet potato to the baking sheet, lightly spray with olive oil cooking spray, and season with salt and pepper. Cook for 20 to 25 minutes or until fork tender.
- Add the peanut butter, water, lime juice, and soy sauce to a small bowl or jar. Whisk or shake the jar until well combined.
- 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 chili flakes to the peanut dressing.
Additional Toppings: chopped peanuts.