Peanut Butter & Co Smooth Operator® Creamy Peanut Butter -- 16 oz

Peanut Butter & Co Smooth Operator® Creamy Peanut Butter Description

No Stir Natural

Natural Peanut Butter

No Trans Fats • No Cholesterol

Fun to Eat!

Now Easier to Spread

Great for Baking

Perfect on a PB&J

Peanut Butter & Co. is a cozy little sandwich shop in New York City. Try our peanut butter on sandwiches, fruit, or straight from the jar. However you like it best, we know you'll be back for more.

-Lee Zalben, The Peanut Butter Guy

Directions

Free Of

Hydrogenated oil, high fructose corn syrup, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts

Serving Size: 2 Tbsp. (32 g)

Servings per Container: About 14

	Amount Per Serving	% Daily Value

Calories	180

Calories from Fat	130

Total Fat	15 g	23%

Saturated Fat	2.5 g	13%

Trans Fat	0 g	0%

Cholesterol	0 mg	0%

Sodium	100 mg	4%

Total Carbohydrate	8 g	3%

Dietary Fiber	2 g	8%

Sugars	3 g

Protein	7 g

Vitamin A		0%

Vitamin C		0%

Calcium		0%

Iron		4%

Other Ingredients: Peanuts, evaporated cane juice, palm fruit oil, salt.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.

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Sweet Potato and Chickpea Quinoa Buddha Bowls

[vc_row][vc_column][vc_column_text]Buddha bowls are a versatile, nutritious way to enjoy food that’s super easy to customize. Just start with a base of grains like brown rice or quinoa, add a starchy vegetable, incorporate a green veg or two, and lastly, toss in a legume. A great sauce is a must to bring it all together with a punch of flavor. This recipe starts with wholesome, nutty quinoa and adds beautifully roasted sweet potatoes and broccoli along with sautéed spiced chickpeas. And the sauce that pulls this bowl into the fabulous zone? It's a creamy, spicy, umami peanut sauce that’s a lip-smacking revelation.

Sweet Potato & Chickpea Quinoa Buddha Bowl With Broccoli in White Bowl. A Waiting Bowl of Creamy Peanut Sauce Sits Nearby.

Sweet Potato & Chickpea Quinoa Buddha Bowls

Sweet potatoes

1 large sweet potato (peeled and diced)
2 Tbsp. vegetable oil
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. smoked paprika

Broccoli

1 small head broccoli (chopped)
1 Tbsp. vegetable oil
Salt (to taste)
Pepper (to taste)

Quinoa

1 cup quinoa (rinsed with cold water)
1-1/4 cups water
1/2 tsp. salt

Chickpeas

2 cans (30 oz.) chickpeas (drained and rinsed)
1 Tbsp. vegetable oil
3/4 tsp. salt
1/2 tsp. ground turmeric (optional)
1/2 tsp. chili powder
1/2 tsp. cumin powder

Peanut sauce dressing

1/3 cup creamy peanut butter
2 Tbsp. rice vinegar
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. honey
3 Tbsp. water
2 tsp. sriracha sauce (adjust to taste)
1 tsp. lime juice

Garnish

1/4 cup roasted and salted pumpkin seeds

Preheat oven to 375 degrees F.
In mixing bowl, toss diced sweet potato with vegetable oil, salt, pepper, garlic powder and smoked paprika. On sheet pan, spread in even layer.
In mixing bowl, toss chopped broccoli with vegetable oil, salt and pepper. On another sheet pan, arrange broccoli and set aside.
On rack in middle of oven, roast sweet potatoes 15 minutes. After 15 minutes, rotate pan for even cooking and place pan with broccoli on rack below sweet potato pan.
Roast both 15-20 minutes, or until sweet potatoes are tender and caramelized and broccoli is browned.
For quinoa, in instant pot, combine quinoa, water and salt. Secure lid and set valve to Sealing. Select Pressure Cook or Manual and cook on high pressure for 1 minute.
Once cooking cycle completes, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure by moving valve to Venting.
Fluff quinoa with fork and set aside.
While quinoa is cooking, heat vegetable oil in large wok or skillet over medium heat.
To wok, add drained and rinsed chickpeas. Season with salt, turmeric powder (if using), chili powder and cumin powder. Sauté 5-6 minutes, until chickpeas are well coated in spices.
For peanut sauce dressing, in medium-sized mixing bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, water, sriracha sauce and lime juice until smooth. Adjust the consistency with more water if needed, and taste to adjust seasoning.
To assemble, in large bowl, layer quinoa, roasted sweet potatoes, roasted broccoli and sautéed chickpeas.
Drizzle peanut sauce dressing over top. Garnish with roasted and salted pumpkin seeds.

Shop Vitacost for all your healthier ingredients.

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