Description
Thai Peanut Sweet Potato Buddha Bowl: Savor a wholesome blend of roasted sweet potatoes, crunchy veggies, and quinoa
Ingredients
Scale
- 2 medium sweet potatoes (about 1.5 lbs/680g), peeled and cubed into 3/4-inch pieces
- 1 can (15 oz/425g) chickpeas, drained, rinsed, and patted dry
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups baby spinach or mixed greens
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 medium cucumber, sliced
- 1/4 cup chopped cilantro
- 3 tablespoons chopped roasted peanuts
- 1/3 cup natural creamy peanut butter
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice (about 1 medium lime)
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2–3 tablespoons warm water to thin
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. Toss sweet potato cubes with 2 tablespoons olive oil and half the spices, then spread on one baking sheet.
- Toss dried chickpeas with remaining olive oil and spices. Spread on the second baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway. Roast chickpeas for 20-25 minutes until crispy and golden brown.
- Make the peanut sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, ginger, and garlic. Add warm water gradually until sauce reaches desired consistency.
- Prepare fresh vegetables: wash greens, slice bell pepper and cucumber, and shred cabbage if needed.
- Assemble bowls with a base of greens, followed by roasted sweet potatoes, chickpeas, and fresh vegetables arranged in sections.
- Drizzle with Thai peanut sauce and garnish with cilantro and chopped peanuts.