Description
This vibrant Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes and chickpeas with steamed broccoli and edamame over a bed of quinoa or your favorite grain. Topped with creamy peanut sauce, avocado, and fresh cilantro, it’s a nutritious, flavorful, and hearty vegetarian meal perfect for a wholesome lunch or dinner.
Ingredients
Roasted Sweet Potato and Chickpeas
- 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
- 1 can chickpeas (drained and rinsed)
- 2 tablespoons avocado oil (or oil of choice)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoons sriracha (adjust to spice preference)
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
Grain Base
- 1 cup uncooked grain of choice (quinoa, rice, or millet suggested)
Vegetables
- 1 head broccoli, chopped
- 1 1/2 cups shelled edamame
- 1 avocado, sliced
Toppings and Sauce
- 1/2 batch peanut sauce (recipe linked separately)
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
- Toss Sweet Potatoes and Chickpeas: In a large bowl, combine the peeled and cubed sweet potatoes with the drained chickpeas. Add avocado oil, soy sauce or tamari, maple syrup, sriracha, minced garlic, and red pepper flakes. Toss everything well until all pieces are evenly coated with the seasoning.
- Roast Sweet Potatoes and Chickpeas: Spread the seasoned sweet potatoes and chickpeas evenly on a parchment-lined baking sheet. Roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender and easily pierced with a fork, stirring halfway if desired for even cooking.
- Cook the Grain: Meanwhile, cook your chosen grain (quinoa, rice, millet) according to package instructions. For added flavor, cook the grain in vegetable broth instead of water.
- Steam Broccoli and Edamame: Place chopped broccoli and shelled edamame in a pot with about one inch of water. Cover and steam for 5-7 minutes until the broccoli is just tender. Drain any excess water after steaming.
- Assemble the Bowls: Begin with a base of your cooked grain in each bowl. Layer on the steamed broccoli and edamame, then add the roasted sweet potatoes and chickpeas. Arrange sliced avocado on top, then drizzle generously with peanut sauce. Finish by sprinkling chopped peanuts and cilantro over each bowl. Optionally, add extra red pepper flakes if you like more spice.
Notes
- You can substitute avocado oil with olive oil or any other neutral oil for roasting.
- Adjust the amount of sriracha according to your preferred spice level.
- Use tamari instead of soy sauce for a gluten-free option.
- Cooking the grain in vegetable broth enhances its flavor but can be done with water as well.
- The peanut sauce can be prepared ahead of time and stored in the refrigerator for up to 5 days.
- This recipe is vegetarian and can be made vegan by ensuring the peanut sauce ingredients are vegan-friendly.
- Leftovers store well in the fridge for up to 3 days and can be enjoyed cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
