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–+ servings

Thai Peanut Sweet Potato Buddha Bowl

A vibrant and comforting Buddha bowl featuring roasted sweet potatoes, chickpeas, and a creamy peanut sauce that brings a splash of sunshine to your day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, cubed Organic preferred.
  • 1 can chickpeas, drained and rinsed Don't skip the rinsing step!
  • 2 cups fresh spinach or kale Spinach recommended for wilting.
  • 1 cup bell pepper, sliced Red or yellow preferred for color.
  • 1 large avocado, sliced Can be messy, don't worry about perfection.
  • 1/3 cup peanuts, roughly chopped Cashews can be used as an alternative.
  • 3 tablespoons peanut sauce Use pre-made for convenience.
  • 1 tablespoon lime juice Adds flavor when mixed.
  • to taste pieces fresh cilantro for garnish
  • to taste tablespoons optional toppings: sesame seeds, red pepper flakes

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil and salt. Spread them evenly on a baking sheet.
  2. While the sweet potatoes are roasting, warm olive oil in a pan over medium heat and add the drained chickpeas. Sauté for about 5 minutes until crispy.
Assembly
  1. In a large bowl, layer the spinach, followed by roasted sweet potatoes, sautéed chickpeas, bell pepper slices, and avocado.
  2. Drizzle the peanut sauce over the top and sprinkle with chopped peanuts and cilantro.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 70gProtein: 15gFat: 18gSaturated Fat: 3gSodium: 400mgFiber: 12gSugar: 6g

Notes

Leftovers taste even better as the sweet potatoes absorb the peanut sauce. This dish serves well in vibrant, mismatched bowls for a whimsical presentation.
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