Description
This vibrant Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes, fluffy quinoa, and warm chickpeas with fresh vegetables and a creamy, tangy peanut sauce. It’s a nutritious, colorful, and satisfying meal perfect for lunch or dinner, offering a harmonious blend of flavors and textures inspired by Thai cuisine.
Ingredients
Scale
Vegetables and Grains
- 2 medium sweet potatoes, cubed (about 4 cups)
- 1 cup quinoa (uncooked)
- 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
Protein
- 1 can (15 oz) chickpeas, drained and rinsed
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free option)
- 1/4 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
Garnishes
- 1/2 cup chopped cilantro
- 1/2 cup chopped peanuts
- Salt and pepper to taste
- 1 tablespoon olive oil (for roasting sweet potatoes)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
- Cook Quinoa: While the sweet potatoes roast, cook the quinoa according to the package instructions until fluffy and all water is absorbed. Set aside keeping it warm.
- Make Thai Peanut Sauce: In a bowl, whisk together the creamy peanut butter, soy sauce or tamari, lime juice, maple syrup or honey, minced garlic, grated ginger, and red chili flakes if using. Add water gradually to reach a smooth, pourable consistency.
- Warm Chickpeas: Heat the rinsed chickpeas in a small pan over medium heat, seasoning with a pinch of salt and any desired spices, until warmed through.
- Assemble Bowls: Start by layering a base of mixed greens in each bowl. Then add the roasted sweet potatoes, cooked quinoa, and warm chickpeas for heartiness.
- Add Fresh Vegetables: Top the bowls with sliced red bell pepper, shredded purple cabbage, and sliced cucumber for crunch and freshness.
- Drizzle Peanut Sauce: Generously drizzle the homemade Thai peanut sauce over the assembled ingredients for rich flavor.
- Garnish: Sprinkle chopped cilantro and chopped peanuts on top for added texture and a pop of herbal brightness.
- Serve and Customize: Add any additional toppings you desire, such as extra chili flakes or a squeeze of lime, and serve immediately.
Notes
- You can substitute chickpeas with tofu or tempeh for a different protein source.
- For a spicier bowl, increase the red chili flakes or add sliced fresh chili.
- Use tamari instead of soy sauce for a gluten-free version.
- The peanut sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
- To make this bowl vegan, use maple syrup instead of honey.
