Thai Peanut Sweet Potato Buddha Bowl Recipe
This vibrant Thai Peanut Sweet Potato Buddha Bowl features spicy roasted sweet potatoes and crispy chickpeas atop fluffy quinoa, steamed broccoli, and edamame, all drizzled with a creamy Thai peanut sauce. It's a nourishing, vegan, gluten-free, and flavorful bowl that's perfect for easy meal prep and packed with wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Vegan
Ingredients
Sweet Potatoes & Chickpeas
- 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons avocado oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoons sriracha (adjust for spice preference)
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
Bowl
- 1 cup uncooked grain of choice (quinoa, rice, or millet recommended)
- 1 head broccoli, chopped
- 1 ½ cups shelled edamame
- 1 avocado
- ½ batch Thai peanut sauce (see peanut sauce recipe)
- ½ cup chopped peanuts
- ½ cup chopped cilantro
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
- Season Sweet Potatoes and Chickpeas: In a large bowl, toss the cubed sweet potatoes and drained chickpeas with avocado oil, soy sauce or tamari, maple syrup, sriracha, minced garlic, and red pepper flakes until fully coated.
- Roast Sweet Potatoes and Chickpeas: Spread the seasoned sweet potatoes and chickpeas evenly on a parchment-lined baking sheet. Bake for 30-35 minutes, or until the sweet potatoes are tender and easily pierced with a fork, stirring halfway through.
- Cook the Grain: While roasting, cook the grain of your choice according to package instructions, preferably in vegetable broth for enhanced flavor. For quinoa, rinse well and simmer covered until fluffy; for rice and millet, adjust cook times accordingly.
- Steam Vegetables: Place chopped broccoli and shelled edamame in a pot with about 1 inch of water. Cover and steam for 5-7 minutes, or until broccoli is just fork tender. Drain any excess water.
- Assemble the Bowl: Layer a base of cooked grain into serving bowls. Add steamed broccoli and edamame, then top with roasted sweet potatoes and chickpeas. Add sliced or diced avocado on top.
- Finish and Serve: Drizzle each bowl generously with Thai peanut sauce. Garnish with chopped peanuts, fresh cilantro, and an additional sprinkle of red pepper flakes for extra heat if desired. Serve warm or at room temperature.
Notes
- Use gluten-free tamari to keep the recipe gluten-free.
- Adjust sriracha quantity to control the spice level.
- Substitute avocado oil with any neutral oil like olive or canola oil if needed.
- Cook grains in vegetable broth for added flavor.
- The peanut sauce recipe is essential; stores well in fridge for up to 5 days.
- Great for meal prep as it stores well in the refrigerator for up to 4 days.
