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Peanut Chickpea Buddha Bowl

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This Peanut Chickpea Buddha Bowl is a vibrant, plant-based meal loaded with roasted chickpeas, colorful veggies, whole grains, and a creamy peanut sauce. It’s flavorful, filling, and perfect for meal prep or a healthy lunch or dinner.

Ingredients

  • 1 can chickpeas (drained, rinsed, and patted dry)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium sweet potato (cubed)
  • 2 cups broccoli florets
  • 2 cups cooked brown rice, quinoa, or farro
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder or paprika (optional)

For the Peanut Sauce:

  • 1/4 cup natural peanut butter
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar or lime juice
  • 1 garlic clove (minced)
  • 2–3 tablespoons warm water (to thin)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss chickpeas with half the oil, salt, pepper, and optional spices. Spread on one side of the baking sheet.
  3. Toss cubed sweet potatoes with remaining oil and seasoning. Spread on another section of the baking sheet with broccoli florets.
  4. Roast for 25–30 minutes, flipping halfway through, until chickpeas are crispy and vegetables are tender and golden.
  5. Meanwhile, whisk together all peanut sauce ingredients in a small bowl, adding warm water to reach desired consistency.
  6. Assemble bowls with a base of cooked grains, roasted chickpeas, and vegetables.
  7. Drizzle generously with peanut sauce and serve warm or chilled.

Notes

  • Use tahini instead of peanut butter for a different flavor.
  • Add roasted peanuts or sesame seeds for extra crunch.
  • For a spicy version, mix sriracha into the peanut sauce.
  • Serve with fresh herbs like cilantro or mint for brightness.

Nutrition

Find it online: https://cookedbymaya.com/peanut-chickpea-buddha-bowl/