Vegan satay sweet potato and chickpea Buddha bowl
Want a super healthy weekend lunch or a satisfying work lunch box to stave off those midday hunger pangs? Look no further! This sweet potato and roasted chickpea vegan satay Buddha bowl with a creamy peanut dressing will surely satisfy both needs.
This bowl is beautifully easy and makes enough for four bowls so you can meal prep really easily for the coming week or feed your family for a meal. You can also switch up the carb base that you use or just use salad leaves as a base if you want to keep it low calorie. My favourite is jasmine rice because it goes very well with south-east Asian flavours, however if you want to use other types of rice, quinoa, noodles, etc. all will work wonderfully.
Adding a few crunchy vegetables makes a great textural contrast, I think bell peppers and cucumber really work but feel free to use whichever vegetables you like. I’d recommend putting these in a different container if your meal prepping and plan to heat the bowl up before eating, add them once everything’s heated so they retain their crunch.
I like to mix everything together so that you get a bit of everything in one bit but that’s obviously up to you!
Vegan satay sweet potato and chickpea Buddha bowl
- 2 Sweet potatoes cut into bite sized pieces
- 1 400 g can chickpeas
- 100 g cooked rice you could also use quinoa, noodles, or a handful of salad leaves if you prefer
- 4 handfuls of colourful crunchy raw vegetables cut into bite sized pieces I used bell pepper and cucumber
- 2 handfuls blanched kale or spinach
- Coriander and chopped peanuts for garnish optional
- 2 tbsp curry powder
- 1 tsp salt
- 2 tbsp oil vegetable, olive, melted coconut work well
- ½ tbsp oil
- 1 clove garlic crushed
- 1 tbsp grated ginger
- 2 heaped tbsp peanut butter crunchy or smooth
- 1 tbsp Sriracha or other chilli sauce optional
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 tbsp water
- 1 tsp sesame oil
- 2 tbsp fresh lime juice
To make the satay sweet potatoes and chickpeas:
Preheat the oven to 200֯C.
Wash the sweet potato with cold water then cut into bite sized chunks then put them in a large bowl.
Drain the chickpeas into a colander and wash with cold water to wash off some of the starch. Leave them to drain.
Mix together the marinade ingredients and mix half into the sweet potatoes making sure they’re all covered evenly with the seasoning.
Spread the sweet potatoes over half a large baking tray. Make sure they’re spread out as much as possible to allow each a good amount of heat. Place in the preheated oven for 15 minutes.
After the chickpeas are well drained pour them into the same bowl you used for the sweet potato (if they are still a bit wet you can pat them dry with some kitchen roll). Pour the rest of the marinade into the bowl and mix to cover the chickpeas as evenly as possible.
After the potatoes have had 15 minutes take them out and flip the pieces over. Add the chickpeas to the other half of the tray and place back in the oven.
Allow the sweet potatoes and chickpeas to cook for another 10-15 minutes. Keep an eye on them; you want the potatoes to be tender and the chickpeas to be dry and slightly browned.
You can make the sauce while they’re in the oven.
To make the peanut sauce:
Heat up the oil in a small saucepan over a medium heat.
Add the garlic and ginger and fry for 30 seconds, stirring constantly so they don’t burn.
Add the Sriracha or chilli sauce if using, the peanut butter, the soya sauce, the sugar, and the water.
Stir until the peanut butter has melted and all is well incorporated. The consistency should be thick enough to coat the back of a spoon but thin enough to pour. If it’s too thin then allow to simmer until thickened, stirring so it doesn’t burn. If it’s too thin, add enough water to thin it to the desired consistency.
Turn off the heat and add the lime juice and sesame oil. At this point you should taste the sauce. Check the flavours are balanced; you can add more sugar if you’d like it sweeter or more soy sauce for more salt or more lime juice for more of a sour tang.
Put a layer of rice (or your chosen starch or salad) at the bottom of 4 large bowls.
Arrange your toppings on top of the rice. It’s nice to contrast colours to give the bowl an appealing look. Look at the pictures above if you’d like some inspiration.
Divide the sauce between the four bowls, pouring over like salad dressing so that everything gets a bit of sauce.
Sprinkle over the coriander and peanuts if using.
And you’re done! This can be kept in the fridge for a week and warmed up in the microwave if you want a quick lunch option.*
Notes • If you’re doing meal prep for the week ahead, split everything between four Tupperware containers. If you want to eat it warm, remove the crunchy veg before microwaving so they keep their bite. This is delicious cold as well, so if that seems like too much effort, don’t worry. • *If you’re going to use rice, I’d recommend cooking it the night before you’re going to eat it and heating it thoroughly in the microwave before eating because rice can be dangerous if kept too long after cooking.
Looking for more vegan recipes? check out my creamy vegan hot chocolate recipe!