I love centering all of my meals around peanut butter – whether they be sweet or savoury, but this peanut pretzel buddha bowl might be the best yet. Pretzel crusted sweet potato chunks, veggies and falafels all topped with a creamy peanut dressing and sprinkling of crushed pretzels. It’s sweet, salty, crunchy, satisfying and so delicious.
I am obsessed with pretzels at the moment – whether it’s a batch of my peanut butter pretzel or chocolate hazelnut pretzel protein bars, they’re the best addition to both sweet and savoury dishes. They add the best salty crunch to this bowl alongside
- Pretzel crusted sweet potato chunks
- Cruchy pretzel bites
- And a creamy peanut butter dressing
Simple buddha bowls like this are my go-to dinners – whether it’s my cheesy tahini rice bowl or creamy curried chickpea bowl, they’re so easy to make but are packed full of nutrients, fill you up and most importantly taste delicious.
Whilst regular pretzel work fine for this recipe, I’m currently obsessed with the range of Indie Bay Snack’s pretzel bites*. Whilst the they make the best lunch or dinner bowl addition, they’re also an amazing rocky road nice cream topping, handy snack or even double up as croutons in one of my hearty marinated kale salads.
The highlight of this bowl has to be the pretzel crusted sweet potato chunks. Roasted until soft and tender, with a caramelised coconut sugar and salty pretzel coating, they’re
And so moreish that I could eat bowlfuls of them alone! But combined with the rich creamy dressing, hummus and veggies it’s the dreamiest combination.
The crunchy salted pretzels alongside veggies, falafels and creamy peanut butter dressing makes this nourishing dinner bowl so addictive – I could easily eat it every night!
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
for the pretzel crusted sweet potato chunks
- 1 medium-large sweet potato
- 1 tbsp crushed pretzels
- 1/2 tsp cinnamon
- 1 tsp coconut sugar or maple syrup
for the dressing
- 1 tbsp crushed pretzels
- 1 and 1/2 tbsps crunchy peanut butter
- 1 tsp maple syrup
- 1 tbsp sesame or olive oil
- 1 tbsp lemon juice
for the rest of the bowl
- 3-5 falafels
- Veggies of choice – I used broccoli and chestnut mushrooms, but peas, sweet corn and aubergine all work really well for this recipe too
- 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 cinnamon, pretzels 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 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 add to a bowl along with the mushrooms, sweet potato and hummus. Top with the remaining peanut butter dressing and sprinkle over the pretzel bites. Enjoy!
*The products mentioned in this post were sent to me for free, however I was under no obligation to include them in this recipe and all opinions remain my own.