Thai Peanut Sweet Potato Bowls

By Jon Doe

EAT WITH CLARITY

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.

INSTRUCTIONS

01

Toss cubed sweet potato and rinsed chickpeas with spices/seasonings until coated and bake.

INSTRUCTIONS

02

Cook quinoa or rice according to package instructions, using vegetable broth for added flavor. Steam edamame and broccoli until tender.

INSTRUCTIONS

03

Assemble bowls with a base of cooked grain, steamed veggies, roasted sweet potato and chickpeas, avocado slices, and top with peanut sauce, chopped cilantro, crushed peanuts, and optional red pepper flakes for spice.

If you want more recipes straight to your inbox, swipe up to subscribe to the email list.

Thai Peanut Sweet Potato Bowls

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!