An Asian Buddha bowl that is absolutely BURSTING with flavour! Peanutty, saucy chickpeas, spicy bok choy, and sweet potatoes come together for a perfectly balanced meal you’ll want to make again and again.
If flavour is what you’re after, look no further! This Asian Buddha bowl is incredibly flavour filled and delicious.
Inspired by my crispy tofu buddha bowl, but this time I’m using chickpeas. 🙂
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Ingredients
Here’s everything you’ll need to make our Asian Buddha bowl recipe.
- Chickpeas: Use cooked chickpeas or canned that have been drained and rinsed.
- Sweet potato: Cut your sweet potatoes into half-inch cubes for quick cooking.
- Bok choy: A cabbage-like vegetable with a slightly bitter, but juicy flavour.
- Peanut butter: Use natural peanut butter without added sugar, oil, or salt. (The kind that’s made from JUST peanuts.)
- Lime: Freshly squeezed is best.
- Soy sauce: For salty and savoury flavour. Use low sodium to prevent the sauce from being too salty.
- Rice vinegar: For a delicate, mild, and somewhat sweet flavour. You may sub with apple cider vinegar if needed.
- Spices + seasoning: Fresh garlic, ginger, and red pepper flakes add a flavour boost to this vegan Buddha bowl.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange the sweet potato cubes on a sheet pan and roast them. (photo 1)
Then combine all the peanut sauce ingredients in a bowl and set aside. (photo 2)
Sauté the bok choy until wilted and transfer to another dish. (photo 3)
Then simmer the chickpeas with the peanut sauce. (photo 4)
When all the components are ready, assemble your Asian Buddha bowls as you’d like.
Serve with whole grains, or use cauliflower rice to keep it lighter. Then sprinkle with sesame seeds, cilantro, some nuts for crunch, or any other garnish you’d like.
Variations + Substitutions
- Protein: I like this dish with chickpeas, but you may try another protein such as white beans or lentils.
- Not a sweet potato fan? Try subbing with cubed butternut squash, pumpkin, carrots, or white or yellow potatoes.
- For quicker cooking sweet potato cubes, use your air fryer.
- Veggies: You may replace the bok choy with any green vegetable you like. Try broccoli, swiss chard, kale, asparagus, edamame, or green beans.
- For peanut-free, try using almond or cashew butter.
- Need it nut-free? Swap the peanut butter for tahini or sunflower seed butter with similar (although not exactly the same) results.
- For gluten-free, use Tamari instead of soy sauce.
- For fewer calories and fat, try making the sauce using peanut butter powder instead of nut butter.
Or, check out our tofu Asian Buddha bowl for a fun variation.
Storage
Store leftovers in separate containers in your fridge for 3-4 days and assemble your bowl before serving.
You may freeze the chickpeas in the peanut sauce in a freezer-safe airtight container for up to 3 months. I don’t recommend freezing the greens and sweet potato.
Expert Tips
- Arrange the sweet potatoes in a single layer for even cooking.
- Don’t overcook the bok choy. For the best texture, sauté for only a few minutes until wilted.
More delicious vegan Asian recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
For the bowl
- 4 cups cubed sweet potatoes cut into half-inch cubes (approx. 2 medium potatoes)
- 3 cups chickpeas cooked or canned (approx. 2 15-ounce cans)
- ¼ cup vegetable broth
- 1 clove garlic minced
- ⅛-1/4 teaspoon red pepper flakes
- 4-5 bunches baby bok choy base stem removed and leaves separated
For the peanut sauce
- ⅓ cup smooth peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice approx. 1 medium lime
- 2 tablespoons low sodium soy sauce or Tamari for gluten-free
- 1 clove garlic minced
- 1 teaspoon freshly grated ginger approx. 1-inch knob
- ¼ teaspoon red pepper flakes or to taste
- ¼ cup water
Optional for serving
- brown rice, noodles, or quinoa
- green onion, chives, scallions, sesame seeds
Instructions
- Preheat the oven to 425℉/218℃ convection roast (or bake) and line a baking sheet with parchment paper. Arrange the sweet potato cubes in a single layer, sprinkle with salt and pepper, and roast them for 20 minutes, then flip and roast for another 10-15 minutes. Set aside.
- Meanwhile, combine all the peanut sauce ingredients in a medium bowl and set aside.
- Add the vegetable broth, 1 clove of minced garlic, and the red pepper flakes to a large pan and sauté for 30-60 seconds. Then add the bok choy and sauté on both sides for 1-2 minutes until wilted and coated with the garlic and spice. Transfer it to a plate and set aside.
- To the same pan, add the peanut sauce and chickpeas, simmer for 2-3 minutes, and then turn off the heat.
- Arrange the saucy chickpeas, bok choy, and sweet potatoes in bowls and serve with cooked rice or noodles if desired.
Nutrition
FAQ
There are two theories: 1. Because it's a bowl packed so full and round like the belly of a Buddha. 2. Because a Buddha would walk around town with an empty bowl collecting a spoonful of food from each neighbour, resulting in a variety of different foods filling up the bowl.
They're a great way to include a variety of wholesome ingredients and create a healthy and balanced meal. They're usually made up of mostly veggies, plus some protein and healthy grains.
Sarah says
Delicious and healthy! Great flavourful combo.
Rosa says
Glad you enjoyed!