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.

What Is a Buddha Bowl?

A Buddha bowl, also known as a grain bowl or a hippie bowl, is a wholesome and balanced meal typically served in a large bowl. The name comes from the concept of balance and abundance, similar to the way that the Buddha lived his life in moderation and with mindfulness.

Ingredients You’ll Need to Make This Buddha Bowl

Olive oil – to roast the veggies in the oven.

Sweet potatoes – an excellent source of complex carbohydrates, fibre, and essential vitamins like vitamin A, C, and B6, as well as minerals such as potassium and manganese. For this recipe, you can remove the peel or leave it on for extra texture.

Broccoli – rich in essential vitamins and minerals, including vitamin C, vitamin K, vitamin A, and folate. It is also an excellent source of dietary fibre, aiding in digestion and promoting a healthy gut.

Cauliflower – a rich source of fibre, vitamins C, K and B6, as well as minerals like potassium and manganese. For this recipe, all you need to do is chop it into bite-sized pieces and roast it in the oven with the broccoli, sweet potato and chickpeas.

Chickpeas – roasted chickpeas are not only a great source of plant protein, but also add some extra crunchiness to the recipe. If you want to add some extra flavour to the bowl, you can use this recipe for garlic roasted chickpeas.

Brown lentils – they serve as the base for this Buddha bowl. Lentils are an excellent source of plant-based protein, providing approximately 18-20 grams of protein per cooked cup.

Sesame seeds – optional, but great for added flavour and texture.

How to Make Sweet Potato Buddha Bowl

Step One – Prepare the Veggies

First, place halved sweet potatoes onto a large bare baking sheet, cut size up. Drizzle them with some olive oil and place in the oven for 15 minutes. In the meantime, chop broccoli and cauliflower into bite-size pieces, and drain, rinse and pat dry the chickpeas.

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.

Step Two – Cook the Lentils

If you’re using dry lentils, cook them according to package instructions. Alternatively, you can also used canned lentils and simply drain and rinse them.

Step Three – Prepare the Peanut Butter Sauce

To make the sauce, simply whisk together the peanut butter, water, minced garlic, rice vinegar, soy sauce, maple syrup and sesame oil.

Step Four – Assemble the Bowl

Assemble each individual Buddha bowl, starting with a layer of cooked lentils, then top it with roasted sweet potatoes, broccoli, cauliflower and chickpeas. Sprinkle it with some sesame seeds and drizzle with the peanut butter sauce.

Sweet Potato Buddha Bowl FAQs

How many servings does this make?

The recipe makes four smaller portions or two very large ones. If you want a more filling meal, you can also add more sweet potatoes, broccoli and cauliflower.

Can I Make This Ahead?

Buddha bowl is best when it’s fresh and warm. You could cook the lentils and roast the veggies ahead of time, and keep them in the fridge for up to a day. In this case, the bowl is best enjoyed cold, as the veggies won’t be very tasty when re-heated.

What If I Don’t Have Rice Vinegar?

White wine vinegar works well in the sauce as well.

Do I Have to Use Peanut Butter?

I have made this recipe with almond butter as well, and it’s equally delicious. You can try different nut butters as well.

More Healthy Dinner Ideas

• Sticky Sriracha Buddha Bowl
• Tempeh Buddha Bowl
• Vegan Peanut Curry
• Balsamic Lentil Salad
• Winter Salad with Pomegranate