It was super awesome!! It’s so delicious on everything from Thai Peanut Chicken Naan Pizzas, to Slow Cooker Thai Peanut Turkey Meatballs. This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Is that the canned variety or the thinner coconut milk used for drinking. Place sweet potatoes on one side of a cookie sheet and toss with olive oil and salt. Assemble bowls by placing a scoop of rice in the bottom of the bowl followed by a handful of the dressed kale, then the bean and sweet potato mixture. The nutritional information provided is for one bowl with 1/4 cup of peanut sauce. https://www.delish.com/cooking/menus/recipes/a50768/buddha-bowls-recipe We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Your email address will not be published. I think I am going to add more to the bowl next time for sure (probably some roasted chickpeas at the very least). I subbed with light coconut milk and used Truvia brown sugar in the peanut sauce. If you love this bowl, you’ll also love these vegan recipes for Veggie Fajita Rice Bowls and Buffalo Chickpea Buddha Bowls! I would never take out the avocado though. It’s also great for meal prepping. Wonderful to hear, so glad you’re enjoying it Christine! There’s also 28 grams of plant based protein per serving in this vegan buddha bowl. Thai sauce has a unique sharp taste which mellows down with the use of peanut and potatoes. Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot! People rave about the flavor of the dish and how easy it is to make! Add hot water until a pourable sauce is formed. Your email address will not be published. The recipe calls for coconut milk. Divide vegetables between 3 serving bowls and top with chickpeas peanut sauce. Next it will be eggplant. Preheat oven to 400°F. Save my name, email, and website in this browser for the next time I comment. Bright roasted sweet potatoes, hearty sautéed kale, flavor-packed black beans all covered in a creamy, tangy avocado sauce. While you can most certainly eat this bowl just as it is, if you’d like to add some extra veggies or protein, here are a few of my favorite add-ons! You can easily prepare a few delicious bowls to eat for lunch or dinner throughout the week. Add soy sauce, brown sugar and fresh squeezed lime juice. Full of nutritious ingredients and vibrant colors, like this Sweet Potato Buddha Bowl that has all of that and more! This buddha bowl recipe can be eaten hot or cold. I used. Make peanut sauce by blending all the sauce ingredients in a blender until smooth. Just one serving of  this bowl provides 880% of your daily vitamin A needs. So what exactly is a Buddha Bowl? I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, cookbook author and on-camera food and lifestyle expert! Whoa! According to the “Pinterest 100”, Buddha Bowls are one of the Top 10 Food Trend Predictions of 2017! Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls. Vegan Burrito Bowls with Cauliflower Rice, Sheet Pan Gnocchi with Butternut Squash & Crispy Kale. A healthy and satisfying vegan meal. While 2016 was the year that the Wall Street Journal claimed “Bowls Are The New Plates“, the bowl trend isn’t going anywhere in 2017! 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. The Vegetarian Buddha Bowls with Spicy Peanut Sauce Recipe: Vegetarian Buddha Bowls with Spicy Peanut Sauce. Drizzle the peanut sauce over the bowls. Cook your grain according to package instructions. It's vegan, gluten free and perfect for meal prep. Very tasty, love the sauce. Set aside. Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined. While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor. I tossed the sweet potatoes on top of cooked quinoa, which adds fiber, protein and a nuttiness to the bowl. To add more veggies to this buddha bowl, add broccoli florets, diced cucumber or shredded cabbage to the bowl with the carrots and cilantro. I love the Buddha Bowl Trend because it’s a fun way to play around with different healthy options in the kitchen without eating the same thing over and over! Also served it with roasted broccoli. Place in the oven and bake for 15-20 minutes. Topped with a killer peanut sauce this bowl will be … That’s a lot of vitamins! Required fields are marked *. Roasted sweet potatoes & quinoa are topped with delicious Thai peanut sauce in this easy, healthy, gluten free, vegan buddha bowl recipe! I also add a little extra spice than the recipe calls for! To add more protein to this buddha bowl, roast 1 cup of canned chickpeas (drained and rinsed) or 1 cup frozen shelled edamame with the sweet potatoes. Awesome! While the sweet potatoes are roasting and quinoa is cooking on the stove, prepare the peanut sauce. Here you’ll find quick and easy recipes made with fresh ingredients! Starch, carbohydrates, proteins, vitamins come together to form an excellent palate-pleasing dish, err, bowl! Put the Buddha Bowl Recipe together. Transfer to a baking sheet and bake for 30 minutes, stirring occasionally during baking. get new posts delivered right to your inbox! Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls. Add coconut milk, peanut butter, Thai red curry paste and apple cider vinegar to a blender or food processor. https://damndelicious.net/2018/01/04/thai-chicken-buddha-bowls The sauce is SO good Easy to make and great the next day! And I promise, you won’t be disappointed that you have extra of this sauce on hand! Contact, Spicy Thai Peanut Sweet Potato Buddha Bowls. Once all ingredients are prepped, grab two bowls and evenly distribute brown rice, kale, chickpeas and sweet potato chunks between both. https://whitneybond.com/thai-peanut-sweet-potato-buddha-bowl-recipe Place the remainder of the sauce in a mason jar and store it in the fridge for up to two weeks. Add hot water until a pourable sauce is formed. Prepare sauce by adding peanut butter, maple syrup and lemon juice to a mixing bowl and whisking to combine. Cook your grain according to package instructions. buddha bowl, vegan bowl, vegan buddha bowl, Vegan Sweet Potato & Black Bean Burrito Bowl ». If you’re looking for more vegan recipes to use it on, try these Thai Peanut Pineapple Veggie Rice Bowls or these Thai Peanut Noodles with Vegetables! Set aside. Jul 11, 2019 - Roasted sweet potatoes & quinoa are topped with delicious Thai peanut sauce in this easy, healthy, gluten free & vegan buddha bowl recipe! With spicy roasted sweet potato, crispy chickpeas, fluffy quinoa and drizzled in my Thai Peanut Sauce, this is one of my favorite buddha bowls to date! To assemble and enjoy: Add quinoa and sweet potato mixture to a plate or bowl and warm through in the microwave. The apple can be replaced with mango, for example. originally published January 9, 2017 — last updated August 25, 2020 // 41 Comments, Posted in: 250+ Easy Dairy Free Recipes, 29 Minute Meals, Dinner, Egg Free, Gluten Free, Method, Quick & Easy, Recipe Videos, Recipes, Vegan, Vegetarian. A delicious, healthy and easy Thai Peanut Sweet Potato & Chicken Buddha Bowl with roasted broccoli on a bed of wild rice. I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Sweet potatoes and carrots are a wonderful source of Vitamin A. Place kale in the bowl you used for the beans and sweet potatoes. Divide vegetables between 3 serving bowls and top with chickpeas peanut sauce. Great for a weeknight dinner, these bowls come together in just 15 minutes! A delicious, healthy and easy Thai Peanut Sweet Potato & Chicken Buddha Bowl with roasted broccoli on a bed of wild rice. Massage 1/4 cup of the mango sauce and a good pinch of salt and pepper into the leaves, until slightly wilted. This buddha bowl is packed with healthy ingredients. Let’s go to the recipe to and start preparing for this bowl. The Thai peanut sauce recipe provided will make approximately 3 cups of sauce. Add water to thin sauce and create desired consistency. Thai Peanut Sweet Potato Buddha Bowl Lebohang Mosia. Store the sauce in a mason jar or divide it into individual sauce containers. It’s delicious either way. Each bowl also contains 18 grams of fiber and 46 mg of iron. I’m a super fan of Thai food. Once sweet potatoes are done, place back into large bowl and season with chili, coriander, and cumin. How to meal prep Sweet Potato Buddha Bowls. The first time I made it, I followed the recipe. 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. I topped the bowl with shredded carrots, cilantro, peanuts and most importantly, my famous Thai Peanut Sauce! Be sure to keep the peanut sauce on the side in a separate container, then drizzle on top of the bowl right before eating.

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