Thai Peanut Sweet Potato Buddha Bowl
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutritious, and flavor-packed meal that's perfect for lunch or dinner.Roasted sweet potatoes, protein-rich quinoa and chickpeas, and a rainbow of fresh vegetables are dressed with a creamy, tangy Thai peanut sauce.
Ingredients
- 2 medium sweet potatoes cubed (about 4 cups)
- 1 cup quinoa uncooked
- 1 can 15 oz chickpeas, drained and rinsed
- 4 cups mixed greens spinach, kale, or your favorite blend
- 1 large red bell pepper sliced
- 2 cups shredded purple cabbage
- 1 large cucumber sliced
- ½ cup chopped cilantro
- ½ cup chopped peanuts
For the Thai Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup soy sauce or tamari for gluten-free option
- ¼ cup lime juice about 2 limes
- 2 tablespoons maple syrup or honey
- 2 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 2-4 tablespoons water to thin as needed
- Optional: 1/2 teaspoon red chili flakes for heat
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- While sweet potatoes roast, cook quinoa according to package instructions.
- Prepare the Thai peanut sauce: Whisk together all sauce ingredients in a bowl, adding water as needed to reach desired consistency.
- Warm chickpeas in a small pan with a pinch of salt and desired spices.
- Assemble bowls: Start with a base of mixed greens, then add roasted sweet potatoes, quinoa, and warm chickpeas.
- Top with sliced bell pepper, shredded cabbage, and cucumber.
- Drizzle with Thai peanut sauce.
- Garnish with chopped cilantro and peanuts.
- Add any additional toppings as desired.