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close up of vegetable buddha bowl

Sweet Potato Quinoa Bowl

Lauren Casolaro
Loaded with grains, veggies, and plant-based protein, this sweet potato chickpea buddha bowl is an easy, quick, and delicious way to pack a ton of nutrition and flavor into a dish! Topped with a thai peanut sauce, it's the perfect week night meal, is great for meal prep, and can be customized to your preference.
4.94 from 16 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 490 kcal

Equipment

  • Sheet Pan
  • Pot
  • Mixing Bowl
  • Whisk

Ingredients
 

  • 2 tablespoons (30 mL) extra virgin olive oil or avocado oil
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 pound (450 g) sweet potatoes cubed
  • ½ pound (225 g) brussel sprouts trimmed and halved
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
  • 1 cup (180 g) dry quinoa rinsed
  • 2 cups (240 g) water or vegetable broth
  • 1 cup (25 g) kale destemmed and chopped
  • 2 avocados halved
  • 2-3 tablespoons pepita seeds

Thai Peanut Sauce:

  • cup (85 g) creamy peanut butter
  • ½ tablespoon (6 g) coconut sugar or maple syrup
  • 1 tablespoon (15 mL) tamari or soy sauce
  • 1 tablespoon (14 g) lime juice
  • 1 teaspoon (5 g) sriracha
  • 3 tablespoons (45 g) hot water

Instructions

  • Preheat the oven to 425ºF. Add sweet potatoes, brussels sprouts and chickpeas to a large rimmed baking sheet lined with parchment. Add olive oil and spices; toss well to coat.
    2 tablespoons extra virgin olive oil, 1 can chickpeas, 1 pound sweet potatoes, ½ pound brussel sprouts, 1 teaspoon salt, 2 teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon pepper
  • Roast the veggies and chickpeas for 25-30 minutes, or until you can easily pierce the sweet potatoes with a fork. The chickpeas should be crispy and the brussel sprouts should be lightly charred.
  • Meanwhile, combine quinoa and water (or broth) in a medium saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove lid and stir in kale. Cover and keep warm until ready to serve, or at least until the kale has wilted.
    1 cup dry quinoa, 1 cup kale, 2 cups water
  • In small mixing bowl, whisk together all ingredients for the thai peanut sauce.
    ⅓ cup creamy peanut butter, ½ tablespoon coconut sugar, 1 tablespoon tamari, 1 tablespoon lime juice, 1 teaspoon sriracha, 3 tablespoons hot water
  • Finally, we can assemble our buddha bowls! First place a bed of cooked quinoa and kale in a bowl then top with roasted sweet potatoes, crispy roasted chickpeas, roasted brussel sprouts, avocado, pepitas and a drizzle of peanut sauce. 
    2 avocados, 2-3 tablespoons pepita seeds

Notes

Buddha bowls are so easy to customize so feel free to replace any of the ingredients with your preferred veggie, grain, or plant based protein! 
Leftovers can be stored in the fridge for up to 5 days. I recommend storing the sauce separately. 
Nutrition facts are estimates only. See our disclosure here.

Nutrition

Serving: 1BowlCalories: 490kcalCarbohydrates: 50gProtein: 18.1gFat: 18gSaturated Fat: 2gFiber: 18.3gSugar: 5.4g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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