Peanut Chickpea Sweet Potato Bowls

Super simple yet super delicious meal comin’ atcha today! In the form of these peanut chickpea sweet potato bowls!

They’re colorful, healthy, packed with produce, drizzled with a jazzy and crazy flavorful sauce!

A Peanut Chickpea Sweet Potato Bowl with a jar of peanut sauce in the background.

Ummm, which I totally forgot to drizzle on in the photos. Whoopsie daisy. But, you can see it there in the little jar so that counts, right???

ANYWAY. What we have here today is a kinda mindlessly easy meal for when you don’t really feel like cooking but still want a wholesome and filling dinner. Know what I mean?

Here’s what we got:

Simple roasted sweet potatoes + chickpeas that we toss together with some dreamy homemade peanut sauce. Because … FLAVOR!

Some broccoli and bok choy sauteed with a little olive oil, salt and pepper. Because … we need to get in our greens!

We add a little of each to a bowl, top with some crunchy peanuts, creamy avocado, mild green onion and of course, drizzle on some more of that tasty tasty peanut sauce.

It’s kinda like a thai peanut sauce buddha bowl, if you will. <— If you’re cool and trendy and use words like buddha bowl. I 100% laugh at myself every time I say it because I am soooo not trendy. Ha!

Cooked broccoli, bok choy and sweet potatoes in bowls with half an avocado in the background.

Tips & Tricks For These Peanut Chickpea Sweet Potato Bowls

  1. First things first, let’s talk about how to prep this dish. Get the sweet potatoes going in the oven and THEN prep everything for the greens and serving. You’ll have plenty of time while the potatoes bake and bonus, you’ll save yourself some overall recipe time (i.e. it will take you less than the listed 45 minutes).
  2. Now, let’s chat about the peanut sauce. I highly encourage you to make the listed homemade peanut sauce because it is SO GOOD. It can absolutely be made in advance and keeps well in the fridge for up to one week. BUT! You could also use any peanut sauce that you like! Store-bought works in a pinch.
  3. And finally, to keep this dish vegan and gluten free, be sure to check the ingredients in whatever peanut sauce you are using. The homemade sauce does contain some honey, but you can sub that out for maple syrup to make it vegan. Easy peasy.

And did I mention that these sweet little bowls make for an excellent meal prep recipe? Oh yes indeed! Peanut sauce for LIFE!

A Peanut Chickpea Sweet Potato Bowl with a fork on white crinkled parchment paper.

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Peanut Chickpea Sweet Potato Bowls

Peanut Chickpea Sweet Potato Bowls

Yield: about 3 to 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Super simple peanut chickpea sweet potato bowls! This easy meal is packed with roasted sweet potatoes, broccoli, bok choy & peanut sauce! So flavorful & filling!

Ingredients

For the sweet potatoes:

  • 2 medium-large sweet potatoes, cut into ½ to ¾ inch chunks
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • ¼ teaspoon fine sea salt
  • ⅓ cup peanut sauce, homemade or store-bought*

For the greens:

  • 2 tablespoons olive oil
  • 5 cups bite-sized broccoli florets
  • 16 ounces bok choy, ends trimmed, stems & leaves separated, then sliced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper

For serving:

  • roughly chopped peanuts
  • thinly sliced green onion
  • sliced avocado
  • extra peanut sauce, for drizzling

Instructions

For the sweet potatoes:

  1. Preheat the oven to 400ºF.
  2. Add the sweet potatoes and chickpeas to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt. Toss to combine and spread in an even layer. Bake for about 30 minutes, stirring once halfway through, until the sweet potatoes are tender. Remove from the oven. Drizzle / spoon the peanut sauce over the potatoes, then toss gently to combine. Taste and season with salt / pepper as desired (this will depend on the peanut sauce you use!).

For the greens:

  1. After the potatoes have been baking for about 15 minutes, add the olive oil to a large skillet set over medium heat. When hot, add in the broccoli florets and the bok choy stems. Cook for about 5 to 6 minutes, until softened. Add in the bok choy leaves, salt and pepper and continue to cook for about 2 to 3 minutes, until the veggies are all tender. Remove from the heat.

To serve:

  1. Add some of the sweet potato mixture to a bowl, along with some of the greens. Top with a good sprinkle of peanuts, green onion and some sliced avocado. Drizzle lightly with some extra peanut sauce, then serve!

Notes

*This homemade peanut sauce is my absolute favorite and what I use in these bowls!

These bowls make for a fantastic meal prep recipe. Let everything cool to room temp, then package up in containers. When ready to enjoy, just reheat and top with some avocado (the peanuts, green onion and drizzle can all be done when packaging them up)!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 437 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 1155mg Carbohydrates: 54g Fiber: 15g Sugar: 15g Protein: 15g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.