This buddha bowl is one of my absolute favorites! It features spicy roasted sweet potatoes, crispy chickpeas, fluffy quinoa, and is drizzled with a flavorful Thai Peanut Sauce. It’s vegan, gluten-free, and ideal for meal prep!
INGREDIENTS
Sweet Potatoes & Chickpeas:
- 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons oil (avocado oil works great)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoons sriracha (adjust based on spice preference)
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
Bowl:
- 1 cup uncooked grain of choice (quinoa, rice, or millet are great options)
- 1 head broccoli, chopped
- 1 ½ cups shelled edamame
- 1 avocado
- ½ batch peanut sauce* (click for recipe)
- ½ cup chopped peanuts
- ½ cup chopped cilantro
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the cubed sweet potatoes and rinsed chickpeas. Toss them with all the spices and seasonings until evenly coated.
- Spread the mixture onto a parchment-lined baking sheet and bake for 30-35 minutes, or until the sweet potatoes are fork-tender.
- While the sweet potatoes and chickpeas bake, cook your grain of choice according to the package instructions. For extra flavor, cook the grains in vegetable broth!
- Steam the broccoli and edamame: place them in a pot with 1 inch of water and steam for 5-7 minutes, until the broccoli is just fork-tender. Drain any excess water.
- Once the sweet potatoes and chickpeas are done, assemble your bowl: start with a base of your cooked grain, then layer in the steamed veggies, roasted sweet potatoes and chickpeas, avocado, and a generous drizzle of peanut sauce. Top with chopped cilantro, crushed peanuts, and red pepper flakes for extra spice if desired.
NOTES
- Feel free to swap out the broccoli for sautéed kale, asparagus, or even roast the broccoli with the sweet potatoes for more flavor. Fresh spinach works well too—it will wilt slightly when mixed with the warm grains.
- For the peanut sauce, the recipe calls for 1/4 to 1/2 cup of water, but I usually use closer to 1/2 cup for this bowl. I also add a little extra spice!
- If you prefer, you can use almond butter in place of peanut butter. It’s equally delicious!
Nutrition (Per Bowl):
- Calories: 482
- Carbohydrates: 58g
- Protein: 21g
- Fat: 19g
- Saturated Fat: 2g
- Fiber: 16g
- Sugar: 10g
