Imagine roasted sweet potatoes, crispy broccoli, and fresh grains layered over a fluffy bed of quinoa, all brought together by a creamy, tangy peanut sauce with just the right hint of sweetness … sounds delicious, am I right?

Well, say hello to my Asian Peanut Buddha Bowl!

This bowl is bursting with whole grains, plant-based protein, healthy fats, and nutritious veggies that will keep you energized throughout the day. Double (or triple!) up the recipe, and it’s perfect for a week’s worth of meal prep.

Ready to get started? Let’s dive in!

Ingredients

Peanut Sauce:

1/2 cup organic unsalted peanut butter
1 lime juiced
1/3 cup liquid aminos (soy sauce)
1/4 cup sesame oil
Drizzle of maple syrup
Roughly 1/4 cup of cold water to thin out sauce (can vary depending on consistency of your desired sauce)

Buddha Bowl:

1 large sweet potato
1 head of broccoli
1 cup of quinoa
1/3 cup shelled edamame
1/4 cup cilantro
1 cup leafy greens (I used arugula and spinach)
1/2 cucumber sliced
2 cloves of garlic
1 tablespoon of chopped fresh ginger
Green onion to top
Peanuts to top
Chili sauce (optional)

Why Choose Organic Peanut Butter?

Peanuts may be small, but they can have a big impact on your health and the environment. Non-organic peanut butter often contains pesticides and additives like palm oil, which can harm your health and contribute to deforestation.

Organic peanut butter, on the other hand, is made with pure, high-quality peanuts, ensuring a cleaner, more wholesome product. By choosing organic, you’re treating yourself to better nutrition and making an environmentally conscious choice. Plus, it tastes better!

Plant-Based Protein Power

Who says plant-based meals can’t be packed with protein? This Buddha Bowl delivers a protein punch:

Edamame: With 17 grams of protein per cup, edamame is a complete protein, containing all nine essential amino acids your body needs.
Quinoa: This “super grain” is a staple of vegetarian and vegan diets, offering 8 grams of protein per cup while being rich in fiber and essential minerals like magnesium and iron.
Peanuts: The star of our sauce, peanuts provide 7 grams of protein per ounce, along with plenty of healthy fats and antioxidants to keep you energized.

For an extra protein boost, feel free to supercharge your bowl by adding baked tofu (20 grams of protein per cup).

Meal Prep Made Easy

One of my favorite things about my Asian Peanut Buddha Bowl is how easy I’ve been able to fit it into my busy schedule. All I need is thirty minutes to prep the perfect lunch dish for the week. Here are some tips to make the most out of your bowl:

Separate Components: After cooking each of your ingredients, keep them stored separately in your refrigerator. This is the best way to ensure your greens stay crisp and your roasted veggies don’t get soggy.
Keep Your Peanut Sauce Fresh: Your peanut sauce should stay fresh for the week as long as you keep it stored in a sealed jar. If it thickens a bit, just whisk in a splash of water to loosen up the consistency.
Assembly Tips: To make your Buddha Bowl taste fresh off the stove, warm up the quinoa and veggies before adding in your fresh greens and peanut sauce.

And as always, feel free to experiment with your ingredients. Swapping out your veggies and greens throughout the week can make the recipe feel brand new!

Instructions

Place all sauce ingredients in a blender and blend until smooth.
Preheat oven to 350 degrees F.
Chop broccoli, sweet potato, ginger, and garlic and place in a bowl. Drizzle with olive oil and season with salt and pepper. Place on a baking sheet and bake for 10-15 minutes or until the sweet potatoes are golden brown.
Cook quinoa according to directions on the package.
Cook the edamame on the stovetop or according to the instructions on the package.
While those are cooking, wash and chop the cilantro, green onions, and cucumber.
Once all the ingredients are cooked and cooled, assemble the bowl and drizzle the peanut sauce.