Why You’ll Love This Recipe
- Easy to Make: Simple steps lead to a flavorful and wholesome meal.
- Perfect for Meal Prep: Prepare in advance for nutritious meals throughout the week.
- Vegan & Gluten-Free: Suitable for various dietary preferences.
- High in Plant-Based Protein: Chickpeas and quinoa provide a protein boost.
Ingredients
- 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons oil (e.g., avocado oil)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1–2 tablespoons sriracha (adjust to taste)
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
- 1 cup uncooked grain of choice (quinoa, rice, or millet)
- 1 head broccoli, chopped
- 1½ cups shelled edamame
- 1 avocado, sliced
- ½ batch Thai peanut sauce (see recipe link below)
- ½ cup chopped peanuts
- ½ cup chopped cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set the oven to 400°F (200°C).
- Prepare Sweet Potatoes and Chickpeas: In a bowl, combine sweet potatoes and chickpeas with oil, soy sauce, maple syrup, sriracha, minced garlic, and red pepper flakes. Toss until well coated. Spread on a parchment-lined baking sheet and roast for 30–35 minutes, until sweet potatoes are fork-tender.
- Cook Grain: While roasting, cook your chosen grain according to package instructions. For added flavor, use vegetable broth instead of water.
- Steam Vegetables: In a pot with 1 inch of water, steam broccoli and edamame for 5–7 minutes until broccoli is just tender. Drain excess water.
- Assemble Bowls: Divide the cooked grain among bowls. Top with roasted sweet potatoes and chickpeas, steamed broccoli and edamame, avocado slices, and drizzle with Thai peanut sauce. Garnish with chopped peanuts and cilantro. Add red pepper flakes if desired.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 30–35 minutes
- Total Time: Approximately 40–45 minutes
Variations
- Nut Butter Alternatives: Substitute peanut butter with almond or cashew butter in the sauce.
- Vegetable Options: Replace broccoli with sautéed kale, asparagus, or roasted broccoli. Fresh spinach can also be added; it will wilt slightly with the warm grains.
Storage/Reheating
- Storage: Store components separately in airtight containers in the refrigerator for up to 4 days.
- Reheating: Reheat sweet potatoes, chickpeas, and grains in the microwave or on the stovetop. Steamed broccoli is best served fresh but can be microwaved for about 1 minute before serving.
FAQs
What is a Buddha bowl?
A Buddha bowl is a hearty, nutritious meal composed of grains, vegetables, protein (often plant-based), and a flavorful sauce, arranged aesthetically in a single bowl.
Can I use a different grain besides quinoa?
Yes, you can substitute quinoa with rice, millet, or any preferred grain.
Is this recipe suitable for meal prep?
Absolutely, all components can be prepared in advance and stored for easy meals throughout the week.
How can I make the dish spicier?
Increase the amount of sriracha and red pepper flakes to add more heat.
Can I use frozen vegetables?
Yes, frozen broccoli and edamame can be used; adjust steaming time as needed.
What can I substitute for soy sauce to make it soy-free?
Use coconut aminos as a soy-free alternative to soy sauce or tamari.
How do I keep the avocado from browning?
Squeeze fresh lemon or lime juice over the avocado slices to slow browning.
Can I add a protein other than chickpeas?
Certainly, tofu or tempeh are great plant-based protein alternatives.
Is the Thai peanut sauce recipe included?
Yes, you can find the Thai peanut sauce recipe here: Thai Peanut Sauce Recipe.
Can I make this dish nut-free?
Substitute peanut butter with sunflower seed butter and omit chopped peanuts to make it nut-free.
Conclusion
These Thai Peanut Sweet Potato Buddha Bowls are a delightful fusion of flavors and textures, making them a perfect choice for a wholesome meal. With customizable options and suitability for meal prep, they are sure to become a favorite
Thai Peanut Sweet Potato Buddha Bowls
- Total Time: ~40–45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Indulge in vibrant Thai Peanut Sweet Potato Buddha Bowls—spicy roasted sweet potatoes, crispy chickpeas, quinoa, and a creamy Thai peanut sauce create a flavorful, vegan, and gluten-free meal that’s perfect for meal prep.
Ingredients
- For Roasting:
- 4 cups peeled, cubed sweet potato (about 2 medium potatoes)
- 1 can chickpeas, drained and rinsed
- 2 tbsp oil (e.g., avocado oil)
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1–2 tbsp sriracha (to taste)
- 2 tsp minced garlic
- ½ tsp red pepper flakes
- Other Ingredients:
- 1 cup uncooked quinoa (or preferred grain)
- 1 head broccoli, chopped
- 1½ cups shelled edamame
- 1 avocado, sliced
- ½ batch Thai peanut sauce (see linked recipe)
- ½ cup chopped peanuts
- ½ cup chopped cilantro
Instructions
- Preheat Oven: Set oven to 400°F (200°C).
- Roast Sweet Potatoes and Chickpeas:
- Toss sweet potatoes and chickpeas with oil, soy sauce, maple syrup, sriracha, garlic, and red pepper flakes.
- Spread on a parchment-lined baking sheet and roast for 30–35 minutes until sweet potatoes are tender.
- Cook the Grain: Prepare quinoa or your chosen grain according to package instructions. Optionally, use vegetable broth for enhanced flavor.
- Steam Vegetables: Steam broccoli and edamame in a pot with 1 inch of water for 5–7 minutes. Drain excess water.
- Assemble Bowls:
- Divide cooked quinoa into 4 bowls.
- Top with roasted sweet potatoes, chickpeas, broccoli, edamame, avocado slices, and a drizzle of Thai peanut sauce.
- Garnish with peanuts and cilantro. Optional: add extra red pepper flakes for heat.
Notes
- Storage: Keep components in airtight containers for up to 4 days.
- Reheating: Reheat grains and roasted components in the microwave or stovetop; steamed veggies are best served fresh.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Roasting, Steaming
- Cuisine: Thai-inspired, Fusion
