Thai Peanut Sweet Potato Buddha Bowl
Indulge in the vibrant flavors of the Thai Peanut Sweet Potato Buddha Bowl, a delightful plant-based dish that brings together the perfect harmony of spicy roasted sweet potatoes, crispy chickpeas, and fluffy quinoa. This colorful bowl is not only visually appealing but also nutrient-packed, making it an excellent choice for meal prep or a cozy dinner. Drizzled with a rich homemade Thai peanut sauce, this vegan and gluten-free recipe caters to various dietary preferences, ensuring everyone can enjoy its wholesome goodness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 4 cups peeled and cubed sweet potato
- 1 can chickpeas (drained and rinsed)
- 2 tablespoons oil (e.g., avocado)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1–2 tablespoons sriracha (to taste)
- 2 teaspoons minced garlic
- 1 cup uncooked quinoa or grain of choice
- 1 head broccoli (chopped)
- 1 ½ cups shelled edamame
- 1 avocado
- Peanut sauce (homemade)
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, toss sweet potatoes and chickpeas with oil, soy sauce or tamari, maple syrup, sriracha, minced garlic, and red pepper flakes.
- Spread the mixture on a baking sheet lined with parchment paper and roast for 30–35 minutes until tender.
- Cook your quinoa according to package directions in vegetable broth for added flavor.
- Steam broccoli and edamame in a pot for about 5–7 minutes until tender.
- Assemble the bowl starting with quinoa, followed by steamed veggies, roasted sweet potatoes/chickpeas, sliced avocado, peanut sauce, chopped cilantro, and crushed peanuts.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 8g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg