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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl
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Indulge in the vibrant flavors of the Thai Peanut Sweet Potato Buddha Bowl, a nourishing and colorful dish that combines spicy roasted sweet potatoes, crispy chickpeas, and fluffy quinoa, all drizzled with a creamy peanut sauce. This meal is perfect for lunch or dinner and is a fantastic option for meal prep. With its vegan and gluten-free qualities, this bowl caters to a variety of dietary preferences while ensuring a satisfying dining experience full of flavor.

Ingredients

Scale
  • 4 cups peeled and cubed sweet potato
  • 1 can chickpeas
  • 2 tablespoons oil (avocado recommended)
  • 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
  • 1 cup uncooked quinoa or grain of choice
  • 1 head broccoli (chopped)
  • 1 1/2 cup shelled edamame
  • 1 avocado
  • 1/2 batch peanut sauce
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped cilantro

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine cubed sweet potatoes, rinsed chickpeas, oil, soy sauce, maple syrup, sriracha, minced garlic, and red pepper flakes. Toss to coat.
  3. Spread the mixture on a lined baking sheet and roast for 30–35 minutes until tender.
  4. Cook your chosen grain according to package instructions (using vegetable broth for more flavor is optional).
  5. Steam broccoli and edamame in a pot with an inch of water for about 5–7 minutes.
  6. Assemble your bowl with grains as the base topped with roasted sweet potatoes/chickpeas mixture, steamed veggies, sliced avocado, peanut sauce, chopped peanuts, cilantro.

Nutrition

Find it online: https://lowfatflavor.com/thai-peanut-sweet-potato-buddha-bowl/