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
