Thai Peanut Sweet Potato Buddha Bowl
Ingredients
- 4 cups peeled and cubed sweet potato
about 2 medium potatoes
- 1 can chickpeas
drained and rinsed
- 2 tablespoons oil
I used avocado
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoon sriracha
depending on spice preference
- 2 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1 cup uncooked grain of choice
I suggest quinoa, rice or millet!
- 1 head broccoli
chopped
- 1 1/2 cup shelled edamame
- 1 avocado
- 1/2 batch peanut sauce*
click for recipe
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit.
- 2
Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.
- 3
Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.
- 4
Cook your grain according to package instructions. Follow these steps for quinoa, and check your rice package for instructions because they vary depending on the type of rice. Cook the grain in veggie broth for a little extra flavor!
- 5
Meanwhile, add the edamame and broccoli to a pot with 1 inch of water and steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water.
- 6
When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce, chopped cilantro and crushed peanuts. I like some red pepper flakes for extra spice too!
Thai Peanut Sweet Potato Buddha Bowl
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About this Recipe
Craving a vibrant, flavorful meal that nourishes both body and soul? This Thai Peanut Sweet Potato Buddha Bowl is your answer – a truly satisfying dish that’s both vegan and gluten-free, perfect for any day of the week.
The beauty of this bowl lies in its harmonious blend of textures and tastes: sweet, spicy roasted sweet potatoes meet crunchy chickpeas, all brought together by a rich Thai peanut sauce. It’s a complete, wholesome meal that’s also incredibly convenient, designed perfectly for meal prep throughout your busy week.
Prepare for a symphony of flavors in every bite. You’ll experience the warming spice of roasted sweet potatoes and sriracha-infused chickpeas, balanced by the creamy richness of avocado and a luscious peanut sauce. The textures are just as varied and exciting, from the satisfying crunch of peanuts and crispy chickpeas to the tender bite of roasted vegetables and fluffy quinoa. This naturally vegan and gluten-free dish feels hearty and complete, perfect for a nourishing weeknight dinner or a fulfilling lunch.
Feel free to get creative with your grains – quinoa, rice, or millet all make excellent bases for this bowl. For a different protein, you could easily add baked tofu or tempeh alongside the chickpeas. Adjust the sriracha to your personal spice preference, and remember tamari is a perfect gluten-free alternative to soy sauce.
This Buddha bowl is ideal for a satisfying weeknight dinner, but truly shines as a meal prep hero, keeping you fueled with delicious, healthy lunches all week long. Serve it artfully arranged in individual bowls, showcasing the vibrant colors of the vegetables and toppings.