Fall Harvest Thai Peanut Buddha Bowl
Updated Dec 05, 2023, Published Nov 25, 2023
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Who doesn’t love a bowl full of delicious food? This Fall Harvest Thai Peanut Buddha Bowl is full of your favorite fall foods and flavors. Bowls are fantastic for getting in all the food groups in one meal. Indulge yourself with all the fall fun with this buddha bowl.
To make this recipe you first start out by placing the sweet potatoes, Brussel sprouts, chickpeas, and onion in a large mixing bowl. Toss the ingredients together with the San-J Gluten Free Thai Peanut Sauce to coat and then place in the oven for 30 minutes. Then divide the rice between two bowls topped with the roasted vegetables, greens, and beets. I like to garnish mine with peanuts and extra peanut sauce.
Give this recipe a try!
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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.
