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Fall Harvest Thai Peanut Buddha Bowls


Special Diet

Dairy-Free, Gluten-Free, Vegetarian


Main Course

Main Ingredient

Vegetables, Rice & Grains


Quick & Easy


  • 2 medium sweet potatoes, peeled and cubed
  • 1 (15-oz can) chickpeas, rinsed and drained
  • 1 cup Brussels sprouts, cut in half
  • 1/2 red onion, sliced into wedges
  • 2 tbsp oil
  • 1/4 cup, plus 3 tbsp San-J Thai Peanut Sauce, divided
  • 3 cups baby greens, such as spinach, kale, etc
  • 2 cups cooked quinoa, rice, or cauliflower rice
  • 8 oz pre-cooked beets, cut into wedges
  • 1/4 cup chopped roasted peanuts


  • Preheat oven to 400°F and line a baking sheet with parchment paper. 
  • Place sweet potatoes, chickpeas, Brussel sprouts, and onion in a large mixing bowl. Add 2 tablespoons oil and 2 tablespoons San-J Thai Peanut Sauce. Toss gently to coat. Place on prepared baking sheet and roast for 25 – 30 minutes or until the vegetables are tender.
  • Toss greens with 1 tablespoon peanut sauce. Heat the remaining peanut sauce until warm.
  •  Divide the quinoa or rice among two large bowls, top with roasted vegetables, greens, and beets. Drizzle with San-J Thai Peanut Sauce, garnish with peanuts and serve.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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