Thai Peanut Sweet Potato Buddha Bowl
A vibrant and nutritious bowl featuring roasted sweet potatoes, quinoa, chickpeas, fresh vegetables, and a creamy peanut sauce.
Ingredients
For the Roasted Components
- 2 medium sweet potatoes Peeled and cubed
- 1 cup chickpeas Rinsed and drained
For the Bowl
- 1 cup quinoa Rincing before cooking helps remove bitterness
- 1 cup shredded carrots
- 1 medium bell pepper Diced
- 1 medium cucumber Sliced
- 2 cups spinach or mixed greens
- ¼ cup chopped green onions
- ¼ cup cilantro, chopped
For the Peanut Sauce
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce or tamari To keep it gluten-free, use tamari
- 2 tablespoons maple syrup or honey Use maple syrup for vegan option
- 2 tablespoons lime juice Fresh lime juice preferred
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- to taste Salt and pepper For seasoning
- Water as needed for thinning the sauce
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into bite-sized pieces. Place them on the baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
Roasting
- Roast the sweet potatoes in the oven for about 25–30 minutes, or until they are tender and slightly browned, stirring halfway through cooking.
- While the sweet potatoes roast, rinse and drain the chickpeas. In a medium bowl, combine them with olive oil, salt, and pepper. Spread them on another baking sheet and roast for about 20-25 minutes until crispy.
Cooking Quinoa
- Cook the quinoa according to package instructions, generally involves rinsing it, boiling it in water (usually 2:1 ratio of water to quinoa), and then simmering for about 15-20 minutes until fluffy.
Preparing Sauce
- In a small saucepan over medium heat, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, garlic powder, and ginger. Stir and heat until the sauce is smooth. If it’s too thick, add water gradually until desired consistency.
Assembly
- Assemble your bowls by layering a base of quinoa, topped with roasted sweet potatoes, crispy chickpeas, shredded carrots, diced bell pepper, cucumber, and spinach.
- Drizzle the peanut sauce generously over everything and finish with chopped green onions and cilantro. Serve immediately or enjoy it later.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a heartier meal, serve with crusty bread or a fresh salad. Customize with seasonal vegetables or toppings like sesame seeds or nuts. To store, separate components in airtight containers for up to 4 days.