Craving a wholesome, colorful meal that’s bursting with flavor? Peanut Sweet Potato Buddha Bowls, or Vibrant Veggie Bowls, combine roasted sweet potatoes, crispy chickpeas, and a creamy peanut sauce for a nutritious, plant-based dish. These flavorful plant-based bowls are perfect for lunch, dinner, or meal prep, offering a balance of sweet, spicy, and nutty notes. Create these healthy veggie bowls and enjoy a satisfying nutty sweet potato bowls experience!
Why You’ll Love Peanut Sweet Potato Buddha Bowls
- Quick Prep: Ready in under 45 minutes for fast flavorful plant-based bowls.
- Bold Flavors: Sweet, spicy, and nutty make these healthy veggie bowls shine.
- Nutrient-Packed: Protein, fiber, and healthy fats in nutty sweet potato bowls.
- Customizable: Swap veggies or grains for your vibrant veggie bowls.
- Meal Prep: Stores well for easy flavorful plant-based bowls all week.
Ingredients for Peanut Sweet Potato Buddha Bowls
Here’s what you need for these healthy veggie bowls (serves 4–6):
Roasted Components:
- 4 cups (600g) peeled and cubed sweet potatoes
- 1 can (15 oz, 425g) chickpeas, drained and rinsed
- 2 tbsp (30ml) avocado oil
- 1 tbsp (15ml) soy sauce or tamari
- 1 tbsp (15ml) maple syrup
- 1–2 tbsp (15–30ml) sriracha
- 2 tsp minced garlic
- ½ tsp red pepper flakes
Bowl Base and Toppings:
- 1 cup (185g) uncooked quinoa (or rice/millet)
- 1 head broccoli, cut into florets (~300g)
- 1½ cups (225g) shelled edamame
- 1 avocado, sliced
- ½ cup (70g) chopped peanuts
- ½ cup (20g) chopped cilantro
Peanut Sauce:
- ½ cup (125g) peanut butter
- 2 tbsp (30ml) soy sauce or tamari
- 1 tsp minced garlic
- 2 tbsp (30ml) lime juice
- 1 tbsp (15ml) maple syrup
- 2–4 tbsp (30–60ml) water (to thin)
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Medium saucepan or steamer
- Rice cooker (optional)
- Spatula
- Cutting board and knife
Ingredient Tips
- Sweet Potatoes: Cube evenly for crispy nutty sweet potato bowls.
- Chickpeas: Dry well before roasting for crunchy healthy veggie bowls.
- Quinoa: Rinse before cooking for light, fluffy flavorful plant-based bowls.
- Peanut Sauce: Adjust water for a pourable vibrant veggie bowls sauce.
- Toppings: Fresh cilantro and peanuts add crunch to nutty sweet potato bowls.
Directions for Peanut Sweet Potato Buddha Bowls
Let’s make these flavorful plant-based bowls—a wholesome, vibrant meal!
Preheat Oven
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for these healthy veggie bowls.
Roast Sweet Potatoes and Chickpeas
- I toss 4 cups sweet potatoes and 1 can chickpeas with 2 tbsp avocado oil, 1 tbsp soy sauce, 1 tbsp maple syrup, 1–2 tbsp sriracha, 2 tsp garlic, and ½ tsp red pepper flakes.
- I spread them in a single layer and roast for 30–35 minutes until crispy for nutty sweet potato bowls.
Cook Grains
- I cook 1 cup quinoa in a saucepan according to package instructions, about 15 minutes, for a fluffy base for these flavorful plant-based bowls.
Steam Vegetables
- I steam 1 head broccoli florets and 1½ cups edamame for 5–7 minutes until tender, draining well to retain color for vibrant veggie bowls.
Make Peanut Sauce
- In a bowl, I mix ½ cup peanut butter, 2 tbsp soy sauce, 1 tsp garlic, 2 tbsp lime juice, 1 tbsp maple syrup, and 2–4 tbsp water until smooth for these healthy veggie bowls.
Assemble Bowls
- I layer cooked quinoa, roasted sweet potatoes and chickpeas, steamed broccoli and edamame, and sliced avocado in bowls.
- I drizzle with peanut sauce and top with ½ cup peanuts and ½ cup cilantro for flavorful plant-based bowls.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: ~50 minutes
- Servings: 4–6
- Calories: ~400–450 kcal per serving
- Macros per Serving: 50g carbs, 15g protein, 20g fat, 10g fiber
Variations for Peanut Sweet Potato Buddha Bowls
Try these spins on these nutty sweet potato bowls:
- Cauliflower Swap: Roast cauliflower instead of sweet potatoes for flavorful plant-based bowls.
- Spicy Twist: Add extra sriracha or chili flakes for fiery healthy veggie bowls.
- Rice Base: Use brown rice for a chewy vibrant veggie bowls base.
- Tofu Add-In: Include marinated tofu for extra protein in nutty sweet potato bowls, inspired by LaylaCooks’ Quick & Easy Classic Gazpacho.
- Nut-Free: Swap peanut sauce for tahini in these flavorful plant-based bowls.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh side.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
- I store components of these healthy veggie bowls separately in airtight containers in the fridge for up to 4 days.
- I reheat grains and roasted veggies in a microwave or skillet and assemble fresh.
- I avoid freezing due to avocado and sauce texture changes in these nutty sweet potato bowls.
Serving Tips
- Presentation: Arrange vibrant veggie bowls with colorful layers for appeal.
- Garnish: Add extra peanuts or cilantro for crunchy flavorful plant-based bowls.
- Pairing: Serve with LaylaCooks’ Cucumber Mint Agua Fresca or flatbread.
- Portion Size: 1 bowl per person for a satisfying nutty sweet potato bowls meal.
- Occasions: Perfect for lunches, dinners, or meal prep.
FAQs About Peanut Sweet Potato Buddha Bowls
Here are answers to common questions about this dish:
How long do they last?
These healthy veggie bowls stay fresh in the fridge for up to 4 days when stored separately.
Can I freeze them?
Avoid freezing due to avocado and sauce; refrigerate for fresh nutty sweet potato bowls.
Can I use other grains?
Yes, rice or millet works well for vibrant veggie bowls.
How do I make crispy chickpeas?
Dry chickpeas well and roast in a single layer for crunchy flavorful plant-based bowls.
Can I make it nut-free?
Yes, use tahini sauce instead of peanut for nut-free healthy veggie bowls.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Peanut Sweet Potato Buddha Bowls are a vibrant, nutritious meal that’s easy to make and full of bold flavors. These flavorful plant-based bowls, with roasted veggies and creamy peanut sauce, are perfect for any occasion. Create these healthy veggie bowls and enjoy the delicious, wholesome goodness of nutty sweet potato bowls!
Peanut Sweet Potato Buddha Bowls
Peanut Sweet Potato Buddha Bowls are a vibrant, nutritious meal that’s easy to make and full of bold flavors. These flavorful plant-based bowls, with roasted veggies and creamy peanut sauce, are perfect for any occasion.
Ingredients
Roasted Components:
- 4 cups 600g peeled and cubed sweet potatoes
- 1 can 15 oz, 425g chickpeas, drained and rinsed
- 2 tbsp 30ml avocado oil
- 1 tbsp 15ml soy sauce or tamari
- 1 tbsp 15ml maple syrup
- 1 –2 tbsp 15–30ml sriracha
- 2 tsp minced garlic
- ½ tsp red pepper flakes
Bowl Base and Toppings:
- 1 cup 185g uncooked quinoa (or rice/millet)
- 1 head broccoli cut into florets (~300g)
- 1½ cups 225g shelled edamame
- 1 avocado sliced
- ½ cup 70g chopped peanuts
- ½ cup 20g chopped cilantro
Peanut Sauce:
- ½ cup 125g peanut butter
- 2 tbsp 30ml soy sauce or tamari
- 1 tsp minced garlic
- 2 tbsp 30ml lime juice
- 1 tbsp 15ml maple syrup
- 2 –4 tbsp 30–60ml water (to thin)
Instructions
Preheat Oven
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for these healthy veggie bowls.
Roast Sweet Potatoes and Chickpeas
- I toss 4 cups sweet potatoes and 1 can chickpeas with 2 tbsp avocado oil, 1 tbsp soy sauce, 1 tbsp maple syrup, 1–2 tbsp sriracha, 2 tsp garlic, and ½ tsp red pepper flakes. I spread them in a single layer and roast for 30–35 minutes until crispy for nutty sweet potato bowls.
Cook Grains
- I cook 1 cup quinoa in a saucepan according to package instructions, about 15 minutes, for a fluffy base for these flavorful plant-based bowls.
Steam Vegetables
- I steam 1 head broccoli florets and 1½ cups edamame for 5–7 minutes until tender, draining well to retain color for vibrant veggie bowls.
Make Peanut Sauce
- In a bowl, I mix ½ cup peanut butter, 2 tbsp soy sauce, 1 tsp garlic, 2 tbsp lime juice, 1 tbsp maple syrup, and 2–4 tbsp water until smooth for these healthy veggie bowls.
Assemble Bowls
- I layer cooked quinoa, roasted sweet potatoes and chickpeas, steamed broccoli and edamame, and sliced avocado in bowls. I drizzle with peanut sauce and top with ½ cup peanuts and ½ cup cilantro for flavorful plant-based bowls.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Peanut sauce can be made ahead and refrigerated for up to 1 week.
- Mix up the veggies by adding shredded cabbage, roasted cauliflower, or marinated tofu.
- Best served warm, but also delicious cold for on-the-go lunches.
Did you Like This Recipe? Please Rate and Comment Below!