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.
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