Description
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutritious, and flavorful vegetarian dish that combines roasted sweet potatoes and chickpeas with steamed broccoli and edamame, served over a hearty grain like quinoa or rice and topped with a creamy peanut sauce. Perfect for a wholesome, plant-based meal packed with texture, spice, and protein.
Ingredients
Roasted Vegetables & 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 (depending on spice preference)
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
Grain Base
- 1 cup uncooked grain of choice (quinoa, rice, or millet recommended)
- Vegetable broth (to cook the grain with, amount as per grain cooking instructions)
Steamed Vegetables
- 1 head broccoli, chopped
- 1 1/2 cups shelled edamame
Toppings & Garnishes
- 1 avocado, sliced
- 1/2 batch peanut sauce (refer to recipe for peanut sauce)
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
- Optional: extra red pepper flakes for garnish
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) 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 rinsed chickpeas. Add avocado oil, soy sauce (or tamari), maple syrup, sriracha, minced garlic, and red pepper flakes. Toss everything together thoroughly until all pieces are evenly coated with the seasonings.
- Bake sweet potatoes and chickpeas: Spread the seasoned sweet potatoes and chickpeas in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 30 to 35 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork, stirring halfway through for even roasting.
- Cook the grain: While the vegetables roast, cook your choice of grain according to the package instructions. For enhanced flavor, cook the grain in vegetable broth instead of water. Fluff the grain once cooked and set aside.
- Steam broccoli and edamame: Place the chopped broccoli and shelled edamame in a pot with about 1 inch of water. Steam for 5 to 7 minutes until the broccoli is just barely tender but still crisp. Drain any excess water and keep the vegetables warm.
- Assemble the Buddha bowls: Divide the cooked grain among four bowls as the base. Top each bowl with roasted sweet potatoes and chickpeas, steamed broccoli and edamame, and sliced avocado. Drizzle generously with peanut sauce, sprinkle with chopped peanuts, and garnish with chopped cilantro. Add extra red pepper flakes for additional spice if desired.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust sriracha amount to your preferred spice level.
- Cook grains like quinoa or millet in vegetable broth for added depth of flavor.
- Peanut sauce recipe should be prepared ahead of time or store-bought can be used.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other veggies or swap edamame with chickpeas for protein variation.