Thai Peanut Sweet Potato Buddha Bowl
Indulge in the vibrant flavors of a Thai Peanut Sweet Potato Buddha Bowl, where nourishing ingredients unite for a deliciously satisfying meal. This plant-based dish features spicy roasted sweet potatoes, crispy chickpeas, and fluffy quinoa, all generously drizzled with a creamy Thai peanut sauce. Perfect for meal prep, this nourishing bowl is vegan and gluten-free, making it an ideal choice for anyone looking to enjoy hearty, wholesome food throughout the week. Whether you’re sharing with family or enjoying a quiet night in, this colorful bowl is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 4 cups peeled and cubed sweet potato
- 1 can chickpeas (drained and rinsed)
- 2 tablespoons avocado oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1 avocado (sliced)
- 1 cup uncooked quinoa
- 1 head broccoli (chopped)
- 1.5 cups shelled edamame
- Peanut sauce (to taste)
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, combine cubed sweet potatoes and chickpeas with oil, soy sauce, maple syrup, garlic, sriracha, and red pepper flakes until evenly coated.
- Spread on a parchment-lined baking sheet and roast for 30-35 minutes until tender.
- Cook quinoa according to package instructions.
- Steam broccoli and edamame in a pot for 5-7 minutes until tender.
- Assemble each bowl with quinoa as the base and layer with roasted vegetables, avocado slices, and drizzle with peanut sauce.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 520
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg
Find it online: https://lowcarbflavor.com/thai-peanut-sweet-potato-buddha-bowl/