Thai Sweet Potato Chickpea Bowls

These sweet potato chickpea bowls feature tender roasted sweet potatoes and chickpeas piled on a base of steamed quinoa with lots of fresh veggies, sweet mango, and a drizzle of flavorful Thai peanut butter sauce.

Otherwise known as a complete rainbow in bowl! Gosh, where do I even start with these beautiful bowls??

We’re ditching the meat today and loading up instead with roasted sweet potatoes/chickpeas on a bed of quinoa, topping that with a mess of vibrant fresh veggies + fruit and a rather large drizzle of creamy Thai peanut sauce.

Somehow these bowls taste even better than they look and ummm hello, that is NO small feat!

These bowls are a dream to meal prep and I go into all the details further down in the blog post. We’ve been meal prepping these nonstop the past few weeks and it’s actually improved my entire lunch break about tenfold.

These Bowls feature…

• A base of fluffy quinoa
• Tender roasted sweet potatoes and chickpeas
• Sweet mango, crisp cabbage, edamame, and silky avocado
• A flavorful Thai peanut sauce

Making the Bowls

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Peanut butter
• Thai red curry paste
• Fish sauce
• Soy sauce
• Brown sugar
• Lime juice
• Garlic
• Ginger
• Sweet potatoes
• Chickpeas
• Vegetable oil
• Quinoa or rice
• Mango
• Cabbage
• Edamame
• Avocado
• Cilantro
• Peanuts
• Green onions

Choosing Your Bowl Base

I love using cooked quinoa in these bowls for the extra boost of protein, but this recipe also works great with white rice, brown rice, farro, or cauliflower rice.

Tips for Perfect Bowls

1. Puree sauce in blender or food processor – either of these tools will break down the sauce into a smooth and creamy texture.
2. Use fresh garlic and ginger in sauce – using these ingredients fresh gives the sauce lots of flavor.
3. Cut sweet potatoes in uniform cubes – aim for 1/2-inch cubes so the sweet potatoes cook evenly.
4. Roast sweet potatoes and chickpeas in part of sauce – toss 2 tablespoons peanut sauce with the vegetables before roasting for extra flavor.

Recipe Variations

Try these ideas for a different twist on these bowls.

• Try another bean – treat black beans or white beans in place of the chickpeas.
• Swap out the sweet potatoes – try butternut squash in place of the sweet potatoes.
• Use another fruit – try pineapple or papaya in place of the mango.
• Make it spicy – add red pepper flakes or a minced jalapeno pepper to the dressing.

Meal Prep Instructions

These bowls are easy to meal prep ahead of time for a quick lunch or dinner. Start by making the peanut sauce, roasting the chickpeas/sweet potatoes, and prepping all the veggies.

Divide the quinoa and chickpeas/sweet potatoes between meal prep containers and divide the mango, cabbage, edamame, and garnishes between separate containers (wait to slice the avocado until just before serving).

When ready to serve, reheat the quinoa/chickpea/sweet potato mixture 1-2 minutes on high in microwave, top with prepared vegetables + avocado, drizzle with peanut sauce, and top with garnishes.

Lunch definitely has a new MVP in town! The only way you can mess up these bowls is by going light on the peanut sauce – just don’t do it.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More colorful bowls you’ve gotta try next!

• Chicken Fajita Rice Bowls
• Orange Ground Chicken Bowls
• Grilled Chicken Souvlaki Bowls