Fall Harvest Thai Peanut Buddha Bowl
Updated Sep 30, 2025, Published Nov 25, 2023
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Colorful, Nourishing & Packed with Flavor
As the leaves turn and the air cools, our cravings shift toward hearty, comforting bowls that celebrate harvest veggies. This Fall Harvest Thai Peanut Buddha Bowl brings together sweet potatoes, Brussels sprouts, chickpeas, hearty greens, quinoa (or rice), beets, and a vibrant Thai peanut sauce to deliver flavor, texture, and balance in every bite.
Buddha bowls are such a smart way to combine multiple food groups in one meal—veggies, protein, grain, greens—and this version leans into fall’s bounty while giving it an Asian twist that keeps things bright and bold.
What Makes This Bowl a Winner
- Seasonal vegetables — Roasted sweet potatoes and Brussels sprouts bring that caramelized depth you want in fall.
- Thai peanut magic — The peanut sauce (gluten-free) dresses both the roasted veggies and greens, tying all components together.
- Protein without meat — Chickpeas and quinoa (or rice) add substantial protein and fiber, making it a satisfying vegetarian main.
- Layered textures & flavors — Crisp roasted vegetables, tender grains, fresh greens, earthy beets, and crunchy peanuts make every mouthful interesting.
- Diet-friendly — The bowl is naturally gluten-free, dairy-free, nut-inclusive (with peanuts), egg-free, and vegetarian, accommodating many dietary needs.
What You’ll Need (To Build This Beautiful Bowl)
To pull this bowl together, these are the star components you want prepped and ready:
- Sweet potatoes & Brussels sprouts — cubed and halved, respectively
- Red onion — adds sweetness and bite
- Chickpeas — rinsed and drained
- Quinoa, rice, or cauliflower rice — your choice of base grain
- Greens (spinach, kale, or mixed greens) — for freshness and contrast
- Cooked beets — sliced or wedged, for earthy sweetness
- Gluten-free Thai peanut sauce — to roast with vegetables and drizzle over the bowl
- Roasted peanuts — for garnish and crunch
Making sure everything is prepped and measured helps the roast + assembly process flow smoothly, especially when you’re getting dinner on the table.
Serving & Pairing Tips
- Roast evenly — Spread vegetables out in a single layer so they caramelize instead of steam.
- Toss some sauce early — Coat the veggies with part of the peanut sauce before roasting to infuse flavor.
- Then dress at the end — Drizzle extra sauce over the assembled bowl for richness.
- Garnish boldly — Use chopped peanuts, fresh herbs, sesame seeds, or a sprinkle of lime juice to brighten the final plate.
- Add contrast — Serve with a simple side like steamed greens, or a light citrus salad to balance the richness of the peanut sauce.
You might also enjoy pairing this bowl with our gluten-free flatbreads or a crisp side salad from our salads & dressings section.
FAQs
Can I prep ahead?
Yes! Roast the vegetables ahead of time and store them in the fridge. Rewarm slightly and assemble into bowls, finishing with fresh greens and sauce just before serving.
Is this bowl suitable for meal prep?
Definitely. Store components separately (grain, roasted vegetables, greens) to keep textures fresh. Combine when you’re ready to eat.
Can I double or scale up easily?
Yes — this is a great recipe for scaling. Just multiply or increase in proportion, roast on sheet pans, and assemble in larger bowls or meal prep containers.
This Fall Harvest Thai Peanut Buddha Bowl is a beautiful marriage of hearty autumn vegetables and bold Thai flavors. It shows how a simple “bowl meal” can feel elevated, nourishing, and exciting—even when the seasons change.
Get more fall recipes here!
Fall Harvest Thai Peanut Buddha Bowl
Ingredients
- 2 medium sweet potatoes, , peels and cubed
- 15 ounces can chickpeas, rinsed and drained
- 1 cup Brussel sprouts, , cut in half
- ½ red onion, , sliced into wedges
- 2 tablespoons oil
- ¼ cup plus 3 tablespoons San-J Gluten Free Thai Peanut Sauce, , divided
- 3 cups baby greens such as spinach, , kale, etc.
- 2 cups cooked quinoa, , rice, or cauliflower rice
- 8 ounces pre-cooked beets, , cut into wedges
- ¼ cup chopped roasted peanuts
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place sweet potatoes, chickpeas, Brussel sprouts, and onion in a large mixing bowl. Add 2 tablespoons oil and 2 tablespoons San-J Gluten Free Thai Peanut Sauce. Toss gently to coat. Place on prepared baking sheet and roast for 25 – 30 minutes or until the vegetables are tender.
- Toss greens with 1 tablespoon peanut sauce. Heat the remaining peanut sauce until warm.
- Divide the quinoa or rice among two large bowls, top with roasted vegetables, greens, and beets. Drizzle with San-J Gluten Free Thai Peanut Sauce, garnish with peanuts and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
