Description
This vibrant Thai Peanut Sweet Potato Buddha Bowl combines caramelized roasted sweet potatoes, crispy chickpeas, fresh crunchy vegetables, and a creamy homemade peanut sauce. It’s a complete plant-based meal that’s ready in under 45 minutes and perfect for meal prep!
Ingredients
FOR THE BOWL:
2 large sweet potatoes, peeled and cubed into 1-inch pieces
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
3 tablespoons olive oil, divided
Salt and black pepper to taste
2 cups cooked quinoa or brown rice
2 cups shredded red cabbage
1 large carrot, julienned
1 cucumber, sliced or ribboned
1/2 cup fresh cilantro, chopped
2 tablespoons crushed peanuts
1 tablespoon sesame seeds
Lime wedges for serving
FOR THE PEANUT SAUCE:
1/2 cup natural peanut butter
3 tablespoons soy sauce or tamari (for gluten-free)
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons maple syrup
4–6 tablespoons warm water (to thin)
Optional: 1/2 teaspoon chili flakes for heat
Instructions
1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Toss the cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread them in a single layer on one baking sheet, making sure they don’t touch.
3. On the second baking sheet, toss the dried chickpeas with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer.
4. Place both baking sheets in the oven. Roast sweet potatoes for 25-30 minutes, flipping halfway through at the 15-minute mark. Roast chickpeas for 20 minutes, shaking the pan halfway through.
5. While the vegetables roast, make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, grated ginger, and maple syrup. Add warm water 1 tablespoon at a time until you reach a smooth, pourable consistency.
6. Let the peanut sauce sit for at least 10 minutes to allow the flavors to meld together.
7. Remove the sweet potatoes and chickpeas from the oven when done. Sweet potatoes should be fork-tender with golden, caramelized edges. Chickpeas should be crispy outside. Let them rest for 5 minutes.
8. Prepare your fresh vegetables: shred the cabbage, julienne the carrot, slice the cucumber, and chop the cilantro.
9. To assemble each bowl: Start with a base of cooked quinoa or brown rice. Arrange the roasted sweet potatoes, crispy chickpeas, shredded cabbage, julienned carrots, and cucumber slices in separate sections.
10. Drizzle the peanut sauce generously over the entire bowl. Top with fresh cilantro, crushed peanuts, sesame seeds, and a lime wedge.
11. Serve immediately and enjoy! Squeeze the lime wedge over your bowl just before eating for extra brightness.
Notes
Storage Tips: Store each component separately in airtight containers in the refrigerator. Sweet potatoes and chickpeas last 4-5 days, fresh vegetables 3-4 days, and peanut sauce up to 1 week.
Reheating: To restore texture, reheat sweet potatoes and chickpeas on a baking sheet at 350°F for 10 minutes. Don’t microwave or they’ll get soggy.
Customization: Swap vegetables based on what’s in season. Try bell peppers, snap peas, edamame, or baby spinach.
Make it Nut-Free: Substitute sunflower seed butter or tahini for the peanut butter. Use roasted sunflower seeds instead of peanuts for topping.
Protein Boost: Add baked tofu, tempeh crumbles, or grilled chicken for extra protein.
Spicy Version: Add sriracha or sambal oelek to the peanut sauce, or toss chickpeas with cayenne pepper before roasting.
Meal Prep Friendly: This recipe is perfect for weekly meal prep. Roast all components on Sunday and assemble fresh bowls throughout the week.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Roasting
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 18g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: thai peanut sweet potato buddha bowl, vegan buddha bowl, plant-based dinner, meal prep bowl, sweet potato chickpea bowl, peanut sauce recipe, healthy dinner bowl