With spicy roasted sweet potato, crispy chickpeas, fluffy quinoa and drizzled in my Thai Peanut Sauce, this is one of my favorite buddha bowls to date! It’s vegan, gluten free and perfect for meal prep.
I’m back with more buddha bowls! These are always such a hit around here, and they’re one of my favorite things to eat so I’m always looking for new recipes to develop and share with you all!
This particular recipe features some classics, like sweet potato and chickpeas, plus a grain of your choice, some steamed veggies and avocado. Then it all gets smothered in my favorite Thai Peanut Sauce, which I swear will make any vegetable taste good.
You can really use any grain in buddha bowls that you like, quinoa and rice are among the most popular, but another favorite of mine is millet!
Millet is a gluten free grain that reminds me of a cross between quinoa and couscous. It cooks quickly (about 20 minutes) and you cook it in the same manner as you would quinoa.
But for my fellow Celiac friends, be sure to buy it certified gluten free as it is often contaminated with gluten during processing. If you love this recipe, try my edamame crunch salad!
Why you’ll love this recipe
- Easy to make
- Perfect for meal prep
- Vegan & gluten free
- High in plant based protein
How to make peanut sweet potato bowls
Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.
Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.
Cook your grain according to package instructions.Follow these steps for quinoa, and check your rice package for instructions because they vary depending on the type of rice. Cook the grain in veggie broth for a little extra flavor!
Meanwhile, add the edamame and broccoli to a pot with 1 inch of water. Steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water.
When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce, chopped cilantro and crushed peanuts. I like some red pepper flakes for extra spice too!
Can I make these for meal prep?
Yes! All of the ingredients here keep well in the fridge for several days, so you can easily make these buddha bowls in advance and enjoy them throughout the week!
I do find that steamed broccoli is best served fresh, so if you have the time to prep that right before eating, I suggest doing that. You can always just microwave it for about 1 minute before eating as well!
The chickpeas will soften a bit as they sit in the fridge, but the flavor will still be great. I like to just reheat everything on the stove or microwave.
Variations
If peanuts/peanut butter aren’t your thing, just sub the peanut butter in the sauce for almond butter or cashew butter. Both work well but my favorite is almond. If using my homemade recipe, just be sure to leave out the vanilla!
In place of broccoli you can use sautéed kale or asparagus, or even roast the broccoli with the sweet potatoes for a little more flavor. Anything goes here!
A handful of fresh spinach is also great and will wilt slightly with the warm grains.
Other buddha bowls to try!
- Sesame Chickpeas
- Roasted Sweet Potato Bowls
- Cauliflower Burrito Bowl
- Tofu Poke Bowl
Love this recipe?Leave a comment and rating below and let us know how it turns out!Follow along oninstagramfor more recipes & updates!
5 from 42 votes
Thai Peanut Sweet Potato Buddha Bowl
by: claire cary
With spicy roasted sweet potato, crispy chickpeas, fluffy quinoa and drizzled in my Thai Peanut Sauce, this is one of my favorite buddha bowls to date! It's vegan, gluten free and perfect for meal prep.
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Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
4
Ingredients
Sweet Potatoes/Chickpeas
- 4 cups peeled and cubed sweet potato about 2 medium potatoes
- 1 can chickpeas drained and rinsed
- 2 tablespoons oil I used avocado
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoon sriracha depending on spice preference
- 2 teaspoon minced garlic
- ½ teaspoon red pepper flakes
Bowl:
- 1 cup uncooked grain of choice I suggest quinoa, rice or millet!
- 1 head broccoli chopped
- 1 ½ cup shelled edamame
- 1 avocado
- ½ batch peanut sauce* click for recipe
- ½ cup chopped peanuts
- ½ cup chopped cilantro
US Customary – Metric
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.
Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.
Cook your grain according to package instructions. Follow these steps for quinoa, and check your rice package for instructions because they vary depending on the type of rice. Cook the grain in veggie broth for a little extra flavor!
Meanwhile, add the edamame and broccoli to a pot with 1 inch of water and steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water.
When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce, chopped cilantro and crushed peanuts. I like some red pepper flakes for extra spice too!
Notes
In place of broccoli you can use sautéed kale or asparagus, or even roast the broccoli with the sweet potatoes for a little more flavor. Anything goes here! A handful of fresh spinach is also great and will wilt slightly with the warm grains.
For the peanut sauce, the recipe calls for 1/4-1/2 cup of water and I end up using closer to 1/2 cup for this recipe. I also add a little extra spice than the recipe calls for!
You can easily use almond butter in place of peanut butter if you prefer! It’s delicious either way.
Serving: 1bowl / Calories: 482kcal / Carbohydrates: 58g / Protein: 21g / Fat: 19g / Saturated Fat: 2g / Fiber: 16g / Sugar: 10g
