Ingredients
Sweet Potatoes and Chickpeas
- 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons avocado oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1-2 tablespoons sriracha, depending on spice preference
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
Bowl
- 1 cup uncooked grain of choice (quinoa, rice, or millet recommended)
- 1 head broccoli, chopped
- 1 ½ cups shelled edamame
- 1 avocado
- ½ batch Thai peanut sauce (refer to recipe)
- ½ cup chopped peanuts
- ½ cup chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
- Prepare Sweet Potato and Chickpeas: In a large bowl, combine the peeled and cubed sweet potatoes and rinsed chickpeas. Toss them thoroughly with avocado oil, soy sauce or tamari, maple syrup, sriracha, minced garlic, and red pepper flakes until well coated with the spices and seasonings.
- Roast: Spread the seasoned sweet potatoes and chickpeas evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are fork-tender and chickpeas are slightly crispy.
- Cook the Grain: While roasting, cook your grain of choice according to package instructions. For added flavor, cook it in vegetable broth instead of water.
- Steam Vegetables: Place chopped broccoli and shelled edamame in a pot with about 1 inch of water. Steam for 5-7 minutes, or until broccoli is just tender but still crisp. Drain any excess water.
- Assemble the Bowl: Start with the cooked grain as your base. Layer on the steamed broccoli and edamame, then add the roasted sweet potatoes and chickpeas. Slice the avocado and arrange on top.
- Add Toppings: Drizzle generously with Thai peanut sauce. Finish by sprinkling chopped peanuts, chopped cilantro, and additional red pepper flakes if desired for extra heat.
Notes
- You can substitute broccoli with sautéed kale, asparagus, or roast the broccoli alongside the sweet potatoes for enhanced flavor. Fresh spinach also works well and will wilt slightly when added to the warm grains.
- The peanut sauce can be adjusted with 1/4 to 1/2 cup water; closer to 1/2 cup works well for this bowl to achieve desired consistency and flavor.
- Almond butter can be used instead of peanut butter in the sauce if preferred, offering a delicious alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Vegan
