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Thai Peanut Sweet Potato Buddha Bowl

Quick & Simple Meals
A colorful, plant-based Buddha bowl loaded with roasted sweet potatoes, chickpeas, fresh veggies, and a creamy Thai peanut sauce — vibrant, healthy, and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cucumber sliced
  • 1/4 cup fresh cilantro sliced chopped
  • 1/4 cup peanuts chopped

For the Peanut Sauce

  • 1/4 cup peanut butter
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 garlic clove minced
  • 2 –3 tablespoons water to thin

Instructions
 

  • Roast sweet potatoes at 400°F for 25–30 minutes.
  • Cook quinoa according to package instructions.
  • Whisk peanut sauce ingredients until smooth.
  • Prep veggies: shred cabbage, julienne carrots, slice cucumber.
  • Assemble bowls with quinoa, veggies, sweet potatoes, and chickpeas.
  • See full steps with tips & photos → https://mischacrossing.com/thai-peanut-sweet-potato-buddha-bowl/

Notes

  • Add sliced avocado or a soft-boiled egg for extra richness.
  • Use brown rice or farro instead of quinoa if preferred.
  • Peanut sauce can be made ahead and refrigerated for up to 1 week.