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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl
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Indulge in the vibrant and wholesome flavors of the Thai Peanut Sweet Potato Buddha Bowl. This nourishing dish combines spicy roasted sweet potatoes, crispy chickpeas, and fluffy quinoa, all drizzled with a creamy peanut sauce that adds a delightful kick. Perfect for meal prep, this vegan and gluten-free bowl is not just a treat for your taste buds but also a feast for your eyes. Packed with nutrients and customizable to suit any palate, it’s an ideal choice for busy weeknights or a satisfying lunch on the go. Experience the harmony of sweet, savory, and spicy in every bite!

Ingredients

Scale
  • 4 cups peeled and cubed sweet potato
  • 1 can chickpeas (drained and rinsed)
  • 2 tablespoons oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1–2 tablespoons sriracha
  • 2 teaspoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1 cup uncooked grain of choice
  • 1 head broccoli (chopped)
  • 1 1/2 cups shelled edamame
  • 1 avocado
  • 1/2 batch peanut sauce
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped cilantro

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine cubed sweet potatoes and drained chickpeas. Toss with oil, soy sauce, maple syrup, sriracha, garlic, and red pepper flakes until coated.
  3. Spread the mixture on a baking sheet lined with parchment paper. Bake for 30–35 minutes until tender.
  4. Cook quinoa or your chosen grain according to package instructions.
  5. Steam broccoli and edamame in a pot with an inch of water for 5–7 minutes until tender.
  6. Assemble your bowl by layering quinoa, veggies, roasted sweet potato/chickpea mix, sliced avocado, and generous drizzle of peanut sauce.

Nutrition

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