Thai Peanut Sweet Potato Buddha Bowls
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!
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.
Notes
Gluten-Free
Vegan