Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl

from eatwithclarity.com
40 min
4 servings

With spicy roasted sweet potato, crispy chickpeas, fluffy quinoa and drizzled in my Thai Peanut Sauce, this is one of my favorite buddha bowls to date! It's vegan, gluten free and perfect for meal prep.

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. 1

    Preheat the oven to 400 degrees Fahrenheit.

  2. 2

    Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.

  3. 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. 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. 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. 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!