Sweet Potato Buddha Bowls

Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
Serves: 4

Ingredients:

● 1/2 cup creamy peanut butter
● 1 1/2 tablespoons soy sauce
● 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
● 2 cups broccoli florets, cut into 1-inch florets
● 1/4 cup olive oil, divided
● 2 teaspoons kosher salt
● 1 teaspoon freshly ground black pepper
● 1 large onion, thinly sliced
● 4 cups cooked long grain white rice, kept warm
● 2 cups fresh spinach leaves, for serving
● 1 can (15-ounce) chickpeas, drained and rinsed
● Chopped fresh parsley, optional, for serving

Directions:

1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. Whisk together peanut butter and soy sauce in small bowl until smooth. Set aside.
3. Add sweet potatoes and broccoli to prepared baking sheet. Drizzle with 3 tablespoons of
olive oil, salt and pepper and toss to coat. Roast until fork tender, about 10 to 15 minutes.
4. Heat remaining olive oil in skillet over medium heat. Add onions and cook, stirring
occasionally, until tender and caramelized, about 10 to 15 minutes.
5. Divide rice evenly among four serving bowls. Top with sweet potatoes, broccoli, onions,
spinach and chickpeas. Drizzle generously with peanut soy dressing. Garnish with parsley
and serve.

Tip:

Substitute tamari for soy sauce for a gluten-free option.

Tip:

Make ahead for a great meal prep option.

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