Thai Peanut Sweet Potato Bowls
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 another favorite of mine 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. If you love this recipe, try my edamame crunch salad or pesto vegan buddha bowl next.
Why you’ll love this recipe
- Easy to make
- Perfect for meal prep
- Vegan & gluten free
- High in plant based protein
How to make peanut sweet potato bowls
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. 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.
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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!
The chickpeas will soften a bit as they sit in the fridge, but the flavor will still be great. I like to just reheat everything on the stove or microwave.
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!
- Sesame Chickpeas
- Roasted Sweet Potato Bowls
- Cauliflower Burrito Bowl
- Tofu Poke Bowl
- Sweet Potato Falafel Bowls
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
- 2 tablespoons oil I used avocado
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoon sriracha depending on spice preference
- 2 teaspoon minced garlic
- ½ teaspoon red pepper flakes
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. 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!
Notes
Comments
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Made this once for my family and they loved it so much they wanted more, as I did also. I like spicy but they like it more tame so I go lighter on the spicy. I cooked the chickpeas / potatoes on my propane grill as to not heat up my kitchen and they came out perfect. I paired them with edamame, broccoli and jasmine rice. The peanut sauce is so good I’ll likely only use home made now. The second time I made it I used lower sodium Tamari instead of liquid aminos (all I had on hand) and it came out better. We’ve enjoyed every recipe I’ve found here but this is by far the favorite.
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Made this last night and it was delicious. I chopped up a couple cups of spinach to add as well because it imparts very little flavor and plenty of nutrition. I’ll probably double the sauce recipe next time because we loved it so much. 😉 Made a bowl without the sauce for our puppy and he loved it.
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Delicious! So glad you enjoyed it.
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I selfishly don’t write too many reviews, but I’m writing this one as I’m eating, it’s that good. What could be just another Buddha bowl is somehow elevated and downright delicious! TY!
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Thank you, Colbey! Appreciate you taking the time to leave a comment 🙂
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I feel like this calorie count is way off.
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This bowl is DELICIOUS! I’m obsessed, it’s my new go-to lunch. So happy to find something so tasty, nourishing, and easy to meal prep. The peanut sauce is to die for. Yum!
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This was really good! Filling and flavorful!
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Don’t normally give recipes a 5 star, but this one is worth it. I used couscous grain and it went so well !!
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Love it! Thanks, Dayna!
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So plate licking good
And so easy -
I have not read the recipe yet, but I know it’s going to be a good one. I saw the picture and thought it looked delicious, and I can’t wait to make it. Just looked at the ingredients right and I gotta say, too much cilantro. Don’t you know that I don’t like cilantro? No cilantro for me. Not on my watch.
Tannenbaum out.
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You can just leave the cilantro out 🙂
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Wow – amazing bowl recipe. It tastes very similar to a local restaurant’s rice bowl that I order almost every time we go there. I used your peanut sauce recipe too. I didn’t have edamame, but did have cucumbers – I loved the coolness and crunch contrast. I also did roast the broccoli with the sweet potatoes and chickpeas; just added a little more Avocado oil. Topped our bowls with fresh basil since I currently have a plant. Thanks for a winning recipe!
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Such a compliment! Thank you, Meri!
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This is by far my favorite recipe to meal prep and have made it multiple times. For the nutrition facts, is the peanut sauce and quinoa included or is it separate? Thanks!
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Thank you! Everything is included in the nutrition.
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This recipe is good. Like, stupid good. Like, lick the bowl good. It had so many wonderful flavors and textures. Thank you for sharing yet another winning recipe.
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Delicious! This might be my new go to meal prep recipe! I switched things up a tad, just because of what I had but it didn’t change the profile. I used almond butter and white wine vinegar, omitted the siracha and added carrots to the veggie mix, too. I steamed the veggies in my Pampered Chef microwave steamer while the quinoa cooked. So good! Thank you!
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Sounds perfect, so glad you loved it!
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Wow!! This was incredible!! It was like a flavor explosion in my mouth!! I used cauliflower rice and it worked great. I would omit the sriracha if sharing this meal with kids.
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So glad you loved this!
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Great meal! My first time making something like this at home and its inspired me to try more. Did a mix of quinoa and Bulgar wheat. Only note is I found the chickpeas didn’t reheat the best for leftovers (still good but texture a bit chewy)
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That unforuntately will happen with chickpeas! Hard to keep them crispy.
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