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Thai Peanut Sweet Potato Buddha Bowl
Serves 4 |
So flavorful and so healthy.
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Ingredients:
| 2 sweet potatoes, peeled and cubed |
| 1 can chickpeas, drained and rinsed, 15.5 oz. |
| 1 tablespoon tamari |
| 1 tablespoon sriracha |
| 2 tablespoons avocado oil |
| 1 tablespoon maple syrup |
| 2 teaspoon minced garlic |
| 1/2 teaspoon red pepper flakes |
| 1 cup uncooked rice |
| 1 head broccoli, chopped |
| 1 1/2 cup shelled edamame |
| 1 avocado, pitted and sliced |
| Bottled peanut sauce |
| 1/2 cup chopped peanuts |
| 1/2 cup chopped cilantro |
Directions:
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Add the sweet potato and chickpeas to a mixing bowl. Add the tamari, sriracha, avocado oil, maple syrup, garlic and red pepper flakes to the bowl. Toss until well coated.
- Pour the bowl onto the baking sheet. Place in the oven to bake for 30 minutes.
- Cook the rice according to the package directions.
- Place a steamer basket in a pot. Pour in water until below the basket. Remove the steamer basket from the pot. Bring the water to a boil. Add the broccoli and edamame to the steamer basket and place in the pot. Steam for 6 minutes. Pour out the water.
- Divide the rice among the serving bowl. Top with the sweet potatoes and chickpeas. Then add the steamed veggies followed by a few slices of avocado. Drizzle a generous amount of peanut sauce over top. Garnish with peanuts and cilantro.
| Main Ingredient: | Sweet Potato, Chickpea, Rice |
| Course: | Lunch, dinner |
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