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Roasted Sweet Potato and Broccoli Buddha Bowl

A nourishing, plant-based bowl packed with roasted sweet potatoes, charred broccoli, creamy avocado, and a rich peanut dressing over wholesome grains.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Vegan
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Buddha Bowl Base
  • 2 medium sweet potatoes peeled and cubed
  • 1 head broccoli cut into florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 cup brown rice or quinoa dry
  • 1 large avocado sliced
  • 0.25 cup fresh cilantro roughly chopped
  • 0.25 cup roasted peanuts crushed
Creamy Peanut Dressing
  • 0.33 cup natural peanut butter creamy
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp ginger freshly grated
  • 1 clove garlic minced
  • 2-3 tbsp warm water to thin

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Cook grains according to package instructions.
  2. Toss sweet potato cubes and broccoli florets with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly charred, flipping halfway.
  4. While roasting, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, and garlic. Add warm water 1 tablespoon at a time until smooth.
  5. Divide cooked grains into bowls. Top with roasted sweet potatoes, broccoli, and fresh avocado slices.
  6. Drizzle generously with peanut dressing and garnish with fresh cilantro and crushed peanuts. Serve warm.

Notes

For a nut-free version, swap the peanut butter for sunflower seed butter and garnish with roasted sunflower seeds. Leftovers store well for up to 4 days in the fridge (add avocado fresh).