Buddha Bowl with Peanut Sauce
A Buddha bowl is a vibrant, nourishing mix of grains, roasted vegetables, fresh veggies, protein, and a creamy sauce.
This version features roasted sweet potatoes, chickpeas, quinoa, crunchy greens, and the silkiest honey–peanut dressing.
It’s balanced, filling, and absolutely delicious — a perfect comfort bowl.
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Servings: 3–4
Ingredients
For the bowl components
1 cup quinoa (or brown rice)
2 medium sweet potatoes, cubed
1 can chickpeas
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tsp garlic powder
Fresh toppings
1 cup shredded purple cabbage
1 cup mixed greens or spinach
1 avocado, sliced
1 small cucumber, sliced
1 carrot, grated or thinly sliced
2 tbsp pumpkin seeds or toasted peanuts
For the creamy peanut sauce
¼ cup peanut butter
1 tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp lemon juice or rice vinegar
1–2 tbsp warm water
½ tsp garlic powder
Optional for mild heat: a few drops sriracha or a pinch of chili flakes
Instructions
1. Cook the quinoa
Rinse quinoa.
Add to a pot with 2 cups water and a pinch of salt.
Bring to boil → cover → simmer for 15 minutes.
Fluff and set aside.
2. Roast the sweet potatoes & chickpeas
Preheat oven to 425°F (220°C).
Place sweet potato cubes and chickpeas on a baking tray.
Drizzle with olive oil, salt, pepper, paprika, and garlic powder.
Toss well.
Roast 20–25 minutes, until crispy edges form.
3. Make the peanut sauce
In a bowl, whisk together:
peanut butter
soy sauce
honey
lemon juice
garlic powder
warm water, little by little until smooth and pourable
Taste → adjust sweetness or tang.
Add optional heat only if desired.
4. Assemble the Buddha bowls
Add a base of quinoa.
Arrange around it:
roasted sweet potatoes
roasted chickpeas
cabbage
greens
avocado
cucumber
carrots
Drizzle generously with peanut sauce.
Sprinkle pumpkin seeds or peanuts.
Notes
Sweet potatoes can be swapped with butternut squash.
Use brown rice or couscous instead of quinoa if preferred.
To keep it Mediterranean-friendly, keep sauce mildly sweet and not spicy.
Tips
Add a squeeze of lime over the bowl for brightness.
Meal prep friendly: roast veggies + prepare sauce ahead.
For extra protein: add grilled chicken, tofu, shrimp, or boiled eggs.
Frequently Asked Questions
Q: Can I make the peanut sauce ahead?
Yes — keeps 4–5 days refrigerated.
Q: Is this bowl served warm or cold?
Best warm-cold mixed: warm quinoa & veggies + cold fresh toppings.
Q: Can this be made nut-free?
Yes — use tahini instead of peanut butter.
Nutritional Information
Calories: 420
Protein: 15g
Carbs: 55g
Fat: 16g
Fiber: 9g