Thai Peanut Sweet Potato Buddha Bowl

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

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

Step 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.

Step 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!

Step 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.

Step 6

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!