To serve, divide quinoa between 2 serving bowls (as original recipe is written // adjust if altering batch size) and top with green beans, red bell pepper, mung bean sprouts, and carrots. Serve with peanut sauce and any additional toppings (optional), such as cilantro, lime wedges, and red pepper flake.
*Adapted from the Sweet Potato Gado-Gado Bowl.
*Nutrition information is a rough estimate calculated with all of the dressing and without additional toppings (cilantro, lime, etc.).
*To reduce calories/fat, simply cut back the amount of sauce made (i.e. 3 Tbsp (48 g) peanut butter instead of 1/3 cup).