These buddha bowls are made with roasted sweet potatoes, broccoli, crispy chickpeas, and fluffy quinoa drizzled in my Thai Peanut Sauce, and topped with mango salsa. This is one of my favorite buddha bowls to date! It’s vegan, gluten-free and so flavorful!
Buddha bowls are one of my staple meals. They’re simple to make, nutritious, and packed full of flavor. I like to start with a base of gluten-free grains like brown rice or quinoa. Next, I pick a starchy vegetable like sweet potatoes or squash. I like to incorporate a vegetable or two and lastly, a bean or legume. And of course, we can’t forget sauces and toppings to really bring the flavor punch.
This recipe is made with some of my favorites – quinoa, sweet potatoes, broccoli, and chickpeas and topped with a delicious mango pineapple salsa (this truly makes the whole bowl!) and my famous Thai Peanut Sauce. The mango pineapple salsa has a kick of ginger in it that pairs so well with the Thai Peanut Sauce. I had Jonah taste test this buddha bowl recipe and his first words were, “Woah. This is BOMB!” If that’s any indication of how tasty this buddha bowl is, there you go.
How To Make This Recipe
Add the cubed sweet potato to a parchment-lined baking sheet with a little avocado oil, salt, and garlic powder. Bake for 35-45 minutes or until the potatoes are fork-tender.
On a separate baking sheet add the chopped broccoli and rinsed chickpeas with a little avocado oil and salt. Baking for 20-25 minutes or until the broccoli is tender and slightly golden brown.
Cook your grain according to package instructions. I used half a cup of dry quinoa for two bowls.
While everything is cooking, put together the Thai Peanut Sauce. This sauce is made with a few simple ingredients. All you’ll need is creamy peanut butter, coconut aminos (or soy sauce), lime juice, and garlic. If you want a kick of spice, add a little crushed red pepper.
Check out Sam’s Fresh Salsa on their website, Instagram, and Facebook. You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway.
Thai Peanut Sweet Potato Buddha Bowls
Ingredients
Bowl
- 2 cups Sweet Potato (about 1 large) cubed
- 1 can Chickpeas or Garbonzo Beans drained and rinsed
- ½ head Broccoli chopped
- 2 tsp Avocado Oil
- Salt and Garlic Powder to taste
- ½ cup Quinoa dry
- 1 cup Water to cook the quinoa
- ½ cup Sam's Fresh Pineapple Mango Salsa
Thai Peanut Sauce
- 2 Tbs Peanut Butter
- 2 Tbs Coconut Aminos or Soy Sauce
- 2-3 Tbs Water enough to thin
- ½ Lime juiced
- 1 Garlic Clove
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Add the cubed sweet potato to a parchment lined baking sheet and drizzle with avocado oil. Sprinkle with salt and garluc powder.
- Bake for 35-45 minutes or until the sweet potato can be easily pierced with a fork.
- Add the chopped broccoli and chickpeas to a separate parchment-lined baking sheet and drizzle with avocado oil. Sprinkle with a little salt.
- Bake for 20 minutes or until the broccoli is tender and slighlty golden brown.
- Cook the quinoa according to package instructions.
- Put together the Thai Peanut Sauce by combining the peanut butter, coconut aminos, lime juice, garlic, and water. Whisk until thoroughly combined.
- Assemble the buddha bowls by adding the quinoa, sweet potatoes, broccoli, and chickpeas to a bowl.
- Top with mango pineapple salsa and a generous amount of Thai Peanut Sauce.
