Looking for a delicious, nourishing meal that’s packed with bold flavors? This Thai Peanut Sweet Potato Buddha Bowl is just what you need! Featuring spicy roasted sweet potatoes, crispy chickpeas, fluffy quinoa, and steamed broccoli, this bowl is a perfect combination of texture and taste. The best part? It’s all drizzled with a rich, creamy Thai Peanut Sauce that takes everything to the next level. Whether you’re a meal prep pro or just looking for a quick, healthy dinner, this bowl is vegan, gluten-free, and loaded with plant-based protein to keep you full and satisfied. Plus, it’s easy to customize with your favorite grains, veggies, or protein add-ins. Ready to dive into one of the most delicious Buddha bowls ever? Let’s get started!
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Great for meal prep, stays fresh for days.
- Packed with plant-based protein from chickpeas and edamame.
- Gluten-free and vegan perfect for any diet.
- Rich, creamy peanut sauce that makes everything taste amazing.
Ingredients
Sweet Potatoes & Chickpeas:
- 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
- 1 can chickpeas, drained and rinsed
- 2 tbsp avocado oil
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1-2 tbsp sriracha (adjust to spice preference)
- 2 tsp minced garlic
- 1/2 tsp red pepper flakes
Bowl:
- 1 cup uncooked grain (quinoa, rice, or millet)
- 1 head broccoli, chopped
- 1 1/2 cups shelled edamame
- 1 avocado, sliced
- 1/2 batch Thai peanut sauce
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
How to Make Thai Peanut Sweet Potato Bowls
1. Roast the Sweet Potatoes & Chickpeas
- Preheat oven to 400°F.
- Toss cubed sweet potatoes and chickpeas in a bowl with oil, soy sauce, maple syrup, sriracha, garlic, and red pepper flakes.
- Spread evenly on a parchment-lined baking sheet.
- Roast for 30-35 minutes, flipping halfway, until golden and tender.
2. Cook the Grain
- Cook your quinoa, rice, or millet according to package instructions.
- Pro tip: Cook in vegetable broth instead of water for extra flavor!
3. Steam the Veggies
- Add broccoli and edamame to a pot with 1 inch of water.
- Cover and steam for 5-7 minutes, until fork-tender.
- Drain off excess water.
4. Assemble the Bowls
- Start with a grain base.
- Add roasted sweet potatoes & chickpeas.
- Layer on steamed broccoli & edamame.
- Top with sliced avocado, Thai peanut sauce, chopped peanuts, and cilantro.
- For extra spice, sprinkle with red pepper flakes!
Meal Prep & Storage Tips
- Refrigerate leftovers in an airtight container for up to 5 days.
- Keep sauce separate and drizzle just before eating for freshness.
- For best texture, reheat components separately and assemble before serving.
- Steamed broccoli is best fresh, but a quick microwave reheat works too!
Serving Suggestions
- Serve with a side of warm naan or pita bread for extra heartiness.
- Pair with a refreshing cucumber salad or a simple green salad with a light vinaigrette.
- Enjoy alongside a cooling yogurt-based dressing if you prefer a contrast to the spice.
- Add a cup of miso soup or clear broth for a complete meal.
Recipe Variations
- Swap peanut butter for almond or cashew butter in the sauce.
- Use sautéed kale, asparagus, or roasted broccoli instead.
- Add a handful of spinach it’ll wilt slightly with the warm grains.
- Want to add chicken? Try it with grilled or baked chicken for extra protein.
FAQs
Yes! Store the components separately in airtight containers for up to 4 days. Reheat the grain, sweet potatoes, and chickpeas before serving.
Quinoa, rice, or millet all work great. Quinoa adds extra protein, while rice provides a heartier texture.
Of course! Try almond butter sauce, tahini dressing, or a spicy sesame ginger sauce.
Simply use tamari instead of soy sauce and ensure your grains are certified gluten-free.
It depends on how much sriracha & red pepper flakes you add. Reduce or omit for a mild version.
Yes! Roasting the broccoli at 400°F for about 15-20 minutes with a little olive oil, salt, and pepper will enhance its flavor and give it a crispy texture. This pairs well with the roasted sweet potatoes and chickpeas.
In addition to crushed peanuts and cilantro, you can try sesame seeds, green onions, shredded carrots, or a squeeze of fresh lime juice. These toppings enhance both the flavor and texture of the dish.
More Nourishing Bowls to Try!
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Thai Peanut Sweet Potato Buddha Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and nutritious Buddha bowl with spicy roasted sweet potatoes, crispy chickpeas, quinoa, and a delicious Thai peanut sauce.
Ingredients
- 4 cups peeled & cubed sweet potatoes (about 2 medium potatoes)
- 1 can chickpeas, drained and rinsed
- 2 tbsp avocado oil (or olive oil)
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1–2 tbsp sriracha (adjust to spice preference)
- 2 tsp minced garlic
- ½ tsp red pepper flakes
- 1 cup uncooked grain of choice (quinoa, rice, or millet)
- 1 head broccoli, chopped
- 1 ½ cup shelled edamame
- 1 avocado, sliced
- ½ batch Thai Peanut Sauce
- ½ cup chopped peanuts
- ½ cup chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes and chickpeas with oil, soy sauce, maple syrup, sriracha, garlic, and red pepper flakes.
- Spread them on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes, stirring halfway through, until golden brown and crispy.
- Prepare quinoa, rice, or millet according to package instructions.
- In a pot, add 1 inch of water and bring to a boil.
- Add broccoli and edamame, cover, and steam for 5-7 minutes until just fork-tender. Drain excess water.
- Start with a base of cooked quinoa, rice, or millet.
- Add roasted sweet potatoes & chickpeas, steamed veggies, and sliced avocado.
- Drizzle with Thai Peanut Sauce and sprinkle chopped peanuts, cilantro, and red pepper flakes.
- Enjoy!
Notes
Store components separately for meal prep. Reheat the grain, sweet potatoes, and chickpeas before serving. Adjust spice level as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Vegan, Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg
Keywords: buddha bowl, sweet potato, peanut sauce, vegan, gluten-free