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High-Protein Vegan Thai Peanut Buddha Bowl with Roasted Sweet Potatoes

Close-up of a vibrant buddha bowl featuring quinoa, roasted sweet potatoes, shredded red cabbage, chickpeas, and a creamy tahini dressing.
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Create a satisfying, nutrient-dense Buddha bowl using roasted sweet potatoes, chickpeas, and a creamy homemade Thai peanut sauce. This recipe is excellent for meal prep and provides a complete, balanced plant-based meal.

Ingredients

Scale
  • 1 large sweet potato, cubed
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dry quinoa, cooked according to package directions
  • 4 cups mixed greens (spinach, kale, or spring mix)
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1/2 cup shelled edamame (cooked)
  • For the Thai Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari (for gluten free)
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • For the Tahini Drizzle (Optional):
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2–4 tablespoons warm water
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato and drained chickpeas with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until the potatoes are tender and slightly caramelized.
  2. While the vegetables roast, prepare the Thai Peanut Sauce. In a small bowl, whisk together the peanut butter, warm water, soy sauce, maple syrup, rice vinegar, ginger, and garlic until smooth. Add more water, one teaspoon at a time, if you prefer a thinner consistency.
  3. Prepare the Tahini Drizzle, if using. Whisk the tahini, lemon juice, and salt. Slowly add warm water until you reach a pourable, creamy texture.
  4. Cook the quinoa according to package instructions. You should have about 3 cups cooked quinoa.
  5. Assemble your Buddha bowls. Divide the cooked quinoa among four bowls. Arrange the mixed greens, roasted sweet potatoes, roasted chickpeas, red cabbage, carrots, and edamame neatly over the quinoa base.
  6. Drizzle generously with the Thai Peanut Sauce and the optional Tahini Drizzle. Serve immediately, or cover and refrigerate for easy meal prep.

Notes

  • For an anti-inflammatory boost, add 1/2 teaspoon of turmeric to the sweet potatoes before roasting.
  • This recipe is easily adaptable for high-protein needs; substitute the chickpeas with baked tofu or tempeh.
  • Make the sauces ahead of time and store them in separate airtight containers in the refrigerator for up to one week.

Nutrition

Find it online: https://cookingbyjade.com/buddha-bowl-thai-peanut-sweet-potato-recipe/