Thai Peanut Sweet Potato Buddha Bowl
Indulge in the vibrant flavors of the Thai Peanut Sweet Potato Buddha Bowl, a nourishing dish that harmoniously blends spicy roasted sweet potatoes, crispy chickpeas, and fluffy quinoa, all elevated by a creamy Thai peanut sauce. This delightful meal is not only vegan and gluten-free but also perfect for weeknight dinners or meal prep. Its colorful presentation and satisfying textures make it a favorite among health-conscious food lovers. Whether you’re looking for a quick dinner solution or a hearty lunch option, this Buddha bowl is sure to impress with its explosive flavors and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 4 cups sweet potato (cubed)
- 1 can chickpeas (drained and rinsed)
- 2 tablespoons oil (avocado recommended)
- 1 cup quinoa
- 1 head broccoli (chopped)
- 1 ½ cups shelled edamame
- 1 avocado (sliced)
- Peanut sauce (homemade or store-bought)
- Chopped peanuts and cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, toss cubed sweet potatoes and chickpeas with oil, soy sauce, maple syrup, sriracha, minced garlic, and red pepper flakes.
- Spread mixture on a baking sheet lined with parchment paper and roast for 30-35 minutes until tender.
- Cook quinoa as per package instructions; adding vegetable broth enhances flavor.
- Steam broccoli and edamame in a pot until tender, about 5-7 minutes.
- Assemble the bowl: start with quinoa as the base, then layer on roasted vegetables, avocado slices, drizzled peanut sauce, and finish with chopped peanuts and cilantro.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 17g
- Protein: 18g
- Cholesterol: 0mg
Find it online: https://lowfatbites.com/thai-peanut-sweet-potato-buddha-bowl/