I’m definitely not ashamed to admit that eating peanut butter at all 3 meals and dessert has become a regular occurence for me. As far as my dinner time peanut butter fix goes, this peanut butter satay chickpea Buddha bowl has become my go-to. Peanut crusted sweet potato chunks, veggies, tender marinated kale leaves and creamy avocado cubes all topped with a moreish peanut butter satay dressing. It’s flavour packed, nourishing, satisfying and so tasty.
Easy dinner bowls like this are my favourite – whether it’s my sweet potato brunch bowl or sticky peanut butter brown rice bowl, they require minimal effort yet are packed with so much flavour. This peanut butter one is so addictive that you won’t want to make anything else.
The rich, creamy satay inspired dressing is what makes this bowl extra special. And I have to warn you that it’s ridiculously moreish – so addictive in fact that I often end up getting up to make more mid way through the meal! And it’s really versatile too – I love it stirred in to noodles or drizzled over a salad and it’s so easy to whip up with just 5 ingredients
- Peanut butter
- Lemon juice
- Maple syrup
- Sesame oil
My favourite part of this bowl has got to be the peanut crusted sweet potato chunks. The peanuts add the most incredible nutty flavour whilst the coconut sugar caramelises to make them sweet and gooey. They’re insanely addictive – I could easily sit and eat bowlfuls of them alone! But paired with the rich, creamy dressing it’s the dreamiest combination.
The great thing about bowls like this is that they’re completely customisable – you can switch the veggies for whatever you have in the fridge or freezer and you could even swap the chickpeas for one of my crunchy peanut butter burgers, or add a dollop of my peanut butter hummus.
I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
- 1/2 can chickpeas, rinsed and drained
- 80g broccoli
- 80g chestnut mushrooms
- 80g frozen peas
for the peanut crusted sweet potato chunks
- 1 medium-large sweet potato
- 1 tbsp peanuts, blitzed in to a flour
- 1 tsp coconut sugar
- olive oil
for the marinated kale salad
- 50g kale
- 1 celery stick
- 1/2 avocado
for the peanut satay dressing
- 3 tbsps crunchy peanut butter
- juice of 1/2 lemon
- 1 and 1/2 tbsps tamari or soy sauce
- 1 tbsp sesame oil
- 1 and 1/2 tsps maple syrup
- Pre heat the oven to gas mark 5.
- Chop the sweet potato in to bite size chunks and add to a baking tray. Sprinkle over the crushed peanuts and coconut sugar along with a generous drizzle of oil. Toss until fully coated.
- Place in the oven for 30-40 minutes, until the sweet potato is tender. Make sure to give everything a stir to every 10 minutes or so, to ensure that it cooks evenly and doesn’t burn.
- Make the dressing by adding all of the ingredients to a small bowl and mixing until smooth. Add a splash of water to reach your desired consistency – more water will result in a thinner dressing.
- Add the kale to a mixing bowl and pour over 1 and 1/2 tablespoons of the dressing. Massage the leaves until soft and wilted.
- Chop the celery in to small chunks and cube the avocado. Add both to the bowl along with the kale and stir until fully combined. Set aside.
- Add a drizzle of olive oil to a frying pan and set over a medium to high heat. Slice the chestnut mushrooms and once the oil is hot, add them to the pan. Cook for 10 minutes, stirring as little as possible to ensure that they turn golden brown.
- Add the broccoli and peas to a pan of boiling water and cook for 5 minutes, or until tender.
- Drain the broccoli and peas and add them to a bowl along with the mushrooms, sweet potato, marinated kale and chickpeas. Top with the remaining peanut butter dressing. Enjoy!