With spicy roasted sweet potato, crispy chickpeas, fluffy quinoa and drizzled in my Thai Peanut Sauce, this is one of my favorite buddha bowls to date! It’s vegan, gluten free and perfect for meal prep.
I’m back with more buddha bowls! These are always such a hit around here, and they’re one of my favorite things to eat so I’m always looking for new recipes to develop and share with you all!
This particular recipe features some classics, like sweet potato and chickpeas, plus a grain of your choice, some steamed veggies and avocado. Then it all gets smothered in my favorite Thai Peanut Sauce, which I swear will make any vegetable taste good.
You can really use any grain in buddha bowls that you like, quinoa and rice are among the most popular, but my favorite as of late is millet! Millet is a gluten free grain that reminds me of a cross between quinoa and couscous. It cooks quickly (about 20 minutes) and you cook it in the same manner as you would quinoa.
But for my fellow Celiac friends, be sure to buy it certified gluten free as it is often contaminated with gluten during processing.
How to make this recipe
Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.
Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.
Cook your grain according to package instructions. I used millet, which uses a 1:2 ratio of grain to water. Follow these steps for quinoa, and check your rice package for instructions because they vary depending on the type of rice. Cook the grain in veggie broth for a little extra flavor!
Meanwhile, add the edamame and broccoli to a pot with 1 inch of water. Steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water.
When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce, chopped cilantro and crushed peanuts. I like some red pepper flakes for extra spice too!
Can I make these for meal prep?
Yes! All of the ingredients here keep well in the fridge for several days, so you can easily make these buddha bowls in advance and enjoy them throughout the week!
I do find that steamed broccoli is best served fresh, so if you have the time to prep that right before eating, I suggest doing that. You can always just microwave it for about 1 minute before eating as well!
Variations
If peanuts/peanut butter aren’t your thing, just sub the peanut butter in the sauce for almond butter or cashew butter. Both work well but my favorite is almond. If using my homemade recipe, just be sure to leave out the vanilla!
In place of broccoli you can use sautéed kale or asparagus, or even roast the broccoli with the sweet potatoes for a little more flavor. Anything goes here! A handful of fresh spinach is also great and will wilt slightly with the warm grains.
Other buddha bowls to try:
Love this recipe? Leave a comment and rating below and let us know how it turns out! Follow along on instagram for more recipes & updates!
Thai Peanut Sweet Potato Buddha Bowl
by: claire cary
Ingredients
Sweet Potatoes/Chickpeas
- 4 cups peeled and cubed sweet potato about 2 medium potatoes
- 1 can chickpeas drained and rinsed
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1-2 tbsp sriracha depending on spice preference
- 2 tsp minced garlic
- ½ tsp red pepper flakes
- 2 tbsp oil I used avocado
Bowl:
- 1 cup uncooked grain of choice I suggest quinoa, rice or millet!
- 1 head broccoli chopped
- 1 ½ cup 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 degrees Fahrenheit.
- Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.
- Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.
- Cook your grain according to package instructions. I used millet, which uses a 1:2 ratio of grain to water. Follow these steps for quinoa, and check your rice package for instructions because they vary depending on the type of rice. Cook the grain in veggie broth for a little extra flavor!
- Meanwhile, add the edamame and broccoli to a pot with 1 inch of water and steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water.
- When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce, chopped cilantro and crushed peanuts. I like some red pepper flakes for extra spice too!
Maria says
I meal prepped this for lunches for the week and it is INCREDIBLE! I love the slight sweetness of the peanut sauce with the spiciness of the sweet potatoes and garbanzo beans. 🤌🏽
PatO says
This recipe was a big hit with my vegan son. I used quinoa & bowl turned out great. Will use this recipe again in the future.
Claire Cary says
Sounds delicious!
KT says
My omnivore husband ate a ton of this! I love the peanut sauce and how you can add whatever veggies you have. Off to make it a second time…
Claire Cary says
Yay! So happy to hear that!
Robyn says
We are not vegetarians but we definitely don’t miss the meat in this delicious bowl. My husband said he didn’t think it would be something he would like, but he loves it! We’ve had it twice now and it will become a regular in our meal rotation. I followed the recipe exactly and used quinoa for the grain. Thank you for this awesome recipe!
Claire Cary says
Thank you, Robyn! So glad you enjoyed this recipe.
Dana says
Absolutely delicious! We are a vegetarian family of 5 who loved it! The kids asked for seconds. I followed the recipe perfectly and it turned out perfect. Love how nutrient dense this meal is! Thank you!
Claire Cary says
Amazing, so happy y’all enjoyed these!
Helenzat says
I am not a vegetarian, but when I cook for myself, it is usually vegan or vegetarian. This recipe is super tasty. I love the heat and the peanut sauce is amazing. I made this several times and will continue to do so.
Claire Cary says
So happy you’re enjoying it!
Angie says
I just made this! It’s delicious! I have lots of leftover peanut sauce do you think you could freeze it in ice cube tray?
Claire Cary says
Yes, that should work!
JK says
Delicious! I used honey instead of maple syrup, but otherwise followed as written. Will definitely make again.
Meri says
Very good meatless meal! The PB sauce is very tasty!
Lyndsey says
This recipe was delicious. My only recommendation would be to flip the sweet potatoes halfway through cooking.
Veronica says
So delicious! I always use another recipe but my husband hates the big spears of roasted sweet potatoes so I found this one and we had some milet to get rid of. Everything was amazing. The chickpeas were so nice and crispy with a hint of sweetness from the maple syrup. Love it. My new fav bowl recipe!
Claire Cary says
Perfect! So happy you found something you both enjoyed!
Emory says
I searched everywhere for a good buddha bowl recipe and am glad I picked this one! I added spinach and skipped on the crushed peppers. It’s amazing! Oh and I used your peanut sauce recipe but modified it a little by adding powdered lemongrass. Five stars! Thank you!!
Claire Cary says
Sounds delicious! So happy you enjoyed.