Sweet Potato Buddha Bowl

Packed with nutrients and flavour, this sweet potato Buddha bowl is an ideal choice for a delightful and nourishing meal. You can have it ready in roughly half an hour with easy-to-find ingredients. Whether it's a busy weekday or a relaxed weekend, this Buddha bowl with peanut butter sauce is a go-to option for a quick, satisfying, and wholesome dish.

Course Dinner

Cuisine Western

Prep Time 10

Cook Time 30

Total Time 35

Servings bowls

Ingredients

1 tablespoon olive oil
2 medium sweet potatoes, halved
1 cup fresh broccoli
1 cup fresh cauliflower
1 can (15oz) chickpeas, rinsed and drained
½ cup dry brown lentils
2 tablespoons sesame seeds

Peanut Butter Sauce

¼ cup natural smooth peanut butter (can substitute it with almond butter)
¼ cup water
1 clove garlic, minced
2 tablespoons rice vinegar (can substitute it with white wine vinegar)
2 tablespoons soy sauce or tamari (if GF)
1 tablespoon maple syrup (can substitute it with agave or honey)
½ teaspoon sesame oil

Instructions

Preheat the oven to 390°F (200°C) and place the halved sweet potatoes onto a large bare baking sheet, cut size up. Drizzle with some olive oil and place in the oven for 15 minutes.
In the meantime, chop broccoli and cauliflower into bite-size pieces.
Place a tea towel on the counter and spread out the drained chickpeas. Fold the sides of the towel over the chickpeas to cover, and pat them dry.
Remove the baking sheet from the oven and add the broccoli, cauliflower and chickpeas. Drizzle everything with some more olive oil and season with salt.
Put everything back in the oven and bake for another 15 minutes.
While the veggies are baking, cook brown or green lentils according to instructions.
When baked, carefully peel and slice sweet potatoes into bite-size pieces. Assemble the Buddha Bowl, starting with the lentils at the bottom, then topping with sweet potatoes, broccoli, cauliflower, chickpeas and seeds.
Make the sauce by whisking all the sauce ingredients and drizzle it over the bowl.

Nutrition