Can I make this recipe ahead of time for meal prep?

Yes! Store the components separately in airtight containers for up to 4 days . Reheat the grain, sweet potatoes, and chickpeas before serving.

What’s the best grain to use in this bowl?

Quinoa, rice, or millet all work great. Quinoa adds extra protein , while rice provides a heartier texture .

Can I substitute the peanut sauce with another dressing?

Of course! Try almond butter sauce, tahini dressing, or a spicy sesame ginger sauce .

How can I make this recipe gluten-free?

Simply use tamari instead of soy sauce and ensure your grains are certified gluten-free .

Is this recipe spicy? How can I adjust the heat level?

It depends on how much sriracha & red pepper flakes you add. Reduce or omit for a mild version.

Can I roast the broccoli instead of steaming it?

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.

What toppings work well with this bowl?

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.

Thai Peanut Sweet Potato Bowl

Description

A flavorful and nutritious Buddha bowl with spicy roasted sweet potatoes, crispy chickpeas, quinoa, and a delicious Thai peanut sauce.

Ingredients

Scale

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