Thai Peanut Sweet Potato Buddha Bowl
Treat yourself to a burst of flavor and nourishment with this Thai Peanut Sweet Potato Buddha Bowl—wholesome, vibrant, and irresistibly delicious!
Ingredients
- 4 cups peeled and cubed sweet potatoes about 2 medium potatoes
- 1 can chickpeas drained and rinsed
- 2 tablespoons oil such as avocado
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoons sriracha adjust to taste
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
Bowl:
- 1 cup uncooked grain quinoa, rice, or millet
- 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
- Preheat the oven to 400°F.
- In a bowl, combine the cubed sweet potatoes, chickpeas, oil, soy sauce, maple syrup, sriracha, garlic, and red pepper flakes. Toss until well coated.
- Spread the mixture on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until the sweet potatoes are tender.
- Cook the grain of your choice according to package instructions. Consider using vegetable broth for added flavor.
- In a pot with 1 inch of water, steam the edamame and broccoli for 5-7 minutes until the broccoli is slightly tender. Drain any excess water.
- Assemble the bowls with a base of cooked grain, steamed veggies, roasted sweet potatoes and chickpeas, avocado, and top with peanut sauce, cilantro, chopped peanuts, and red pepper flakes for extra spice.
Notes
Notes:
- Customize your bowl with additional toppings like sliced radishes, shredded carrots, or a squeeze of lime juice.
- Prepare extra peanut sauce and store it in the fridge for up to a week for quick Buddha bowl meals.
- Customize your bowl with additional toppings like sliced radishes, shredded carrots, or a squeeze of lime juice.
- Prepare extra peanut sauce and store it in the fridge for up to a week for quick Buddha bowl meals.