Click for Cookbook LOGIN
"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spicy Thai Peanut Sweet Potato Buddha Bowls Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Spicy Thai Peanut Sweet Potato Buddha Bowls is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Veggies:
4 cups peeled and cubed sweet potato about 2 medium potatoes
1 can chickpeas drained and rinsed
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1-2 tbsp sriracha depending on spice preference
2 tsp minced garlic
½ tsp red pepper flakes
2 tbsp oil I used avocado

Bowl:
1 cup uncooked grain of choice I suggest quinoa, rice or millet!
1 head broccoli chopped
1 ½ cup shelled edamame
1 avocado
1 batch peanut sauce
½ cup chopped peanuts
½ cup chopped cilantro

Peanut Sauce: (half recipe)
¾ cup peanut butter made with just peanuts + salt
▢3-4 tbsp low sodium soy sauce or tamari
▢1-2 tbsp maple syrup
▢1 tbsp toasted sesame oil omit if you don’t want any sesame flavor
▢2 tbsp rice vinegar
▢~1/4-1/2 cup warm water to thin
▢½ tsp ground ginger
▢2 small cloves garlic finely minced
▢1 tbsp lime juice
▢1/4-1/2 tsp red pepper flakes
Directions:
Directions:
1. Preheat the oven to 400 degrees Fahrenheit.

2. Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.

3. Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.

4. Cook your grain according to package instructions. I used millet, which uses a 1:2 ratio of grain to water. Follow these steps for quinoa, and check your rice package for instructions because they vary depending on the type of rice. Cook the grain in veggie broth for a little extra flavor!

5. Meanwhile, add the edamame and broccoli to a pot with 1 inch of water and steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water.
When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce, chopped cilantro and crushed peanuts. I like some red pepper flakes for extra spice too!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Roast broccoli with sweet potatoes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

123W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!