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Home » Recipe Index » Lunch/Dinner Entree

Peanut Butter Greens Buddha Bowl

Modified: May 5, 2025 · Published: Jun 29, 2022 by Gigi & Sersie · This post may contain affiliate links.

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This peanut butter greens buddha bowl is vegan, gluten-free, oil-free, and loaded with flavor. It's a meal prep favorite because it's freezer-friendly. It can easily be modified with your favorite hearty whole grain and starchy veggie, so long as it's paired with these amazingly delicious Muriwo Unedovie peanut butter greens. Yum!

top side view of a white bowl with peanut butter greens, sweet potato and sorghum with a fork on the side

There are 3 main ingredients to this buddha bowl recipe

  1. Muriwo Unedovi (Peanut Butter Greens)
  2. Sweet potato (or Perfect One-Ingredient Plantains)
  3. Sorghum (or farro)
top view of the key ingredients for this buddha bowl: peanut butter greens in a white rectangular baking dish, a bowl of sorghum and bowl of cubed baked sweet potato
This Buddha Bowl is made with Muriwo Unedovi (Peanut Butter Greens), Baked Sweet Potato and Sorghum

Frequently Asked Questions

What is sorghum?

Sorghum is an often forgotten whole grain that is naturally gluten-free. It's considered an "ancient" grain originating in Africa dating back to 7500 BC, but today grown in the United States. Sorghum resembles quinoa but is larger and has more of a bite than quinoa. Sorghum takes about 45 to 50 minutes to cook, whereas quinoa takes about 10 to 15 minutes to prepare. It's mild nutty flavor makes sorghum the perfect pairing for this and other buddha bowl recipes. Pictured below is sorghum (left) and quinoa (right):

How do you cook sorghum?

Sorghum cooks in a 1 to 3 ratio. Specifically, add 3 cups of water to a pot with 1 cup of dry sorghum. Bring to a boil, and then reduce heat and cook covered for 45 to 50 minutes. Drain and serve.

What does sorghum do to the body?

Nutritionally, sorghum is an excellent or good source of fiber, protein, antioxidants, and other micronutrients like iron, magnesium, and certain B-vitamins. As a complex carbohydrate, this whole grain provides about 8 grams of fiber for one serving—making it great for gut health.

How do you store leftovers?

Leftovers keep well in a covered container in the refrigerator for up to four days. This buddha bowl recipe is freezer friendly. Store in a freezer-safe covered container for up to four months.

How to make this buddha bowl

  1. Preheat the oven to 400 F (205 C) and bake sweet potatoes on a parchment-lined baking sheet for one hour.
  2. While the sweet potatoes are in the oven, cook the sorghum. Rinse the sorghum and add to a pot of water. Bring the pot to a boil. Then reduce heat and simmer covered for 45 to 50 minutes.
  3. While sorghum and sweet potatoes are cooking, prepare Muriwo Unedovi (Peanut Butter Greens) according to the recipe instructions. The peanut butter greens take about 30 minutes to whip up, so everything should be done around the same time.
  4. Remove the sweet potatoes from the oven and carefully remove the skin (if desired). When safe to handle, cut into large chunks. Set aside.
  5. After the sorghum is done cooking, drain the sorghum and set it aside.
  6. Assemble the bowl with roughly equal parts: peanut butter greens, sweet potato, and sorghum. You can salt to taste, but I find the sauce from the peanut butter greens to provide plenty of flavor to the sorghum and sweet potato.
top view close up of peanut butter greens buddha bowl with muriwo unedovi, sweet potato, sorghum in a white bowl with fork

To meal prep, this delicious dish, portion it into individual freezer-safe containers. Freeze for up to 4 months. To reheat, remove from the freezer and let thaw in the refrigerator. Or pop it in the microwave and heat at a reduced temperature for 3 minutes. Rotate and continue to heat for another 1 to 2 minutes or desired temperature.

We hope you love this peanut butter greens buddha bowl recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

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top view close up of peanut butter greens, sorghum and sweet potato in a white bowl with fork

Peanut Butter Greens Buddha Bowl

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 4
Calories: 469kcal
Author: Gigi & Sersie
Print Pin Rate
This peanut butter greens buddha bowl recipe is vegan, gluten-free, oil-free, and loaded with flavor. It's a meal prep favorite because it's freezer-friendly. It can easily be modified with your favorite hearty whole grain and starchy veggie, so long as it's paired with these amazingly delicious Muriwo Unedovie peanut butter greens.

Ingredients  

  • 1 cup sorghum dry
  • 3 cups water
  • 2 large sweet potatoes
  • Muriwo Unedovi Peanut Butter Greens
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Instructions

  • Preheat the oven to 400 F (205 C) and bake sweet potatoes on a parchment-lined baking sheet for one hour.
  • While the sweet potatoes are in the oven, cook the sorghum. Rinse the sorghum and add to a pot of water. Bring the pot to a boil. Then reduce heat and simmer covered for 45 to 50 minutes.
  • While sorghum and sweet potatoes are cooking, prepare Muriwo Unedovi (Peanut Butter Greens) according to the recipe instructions. The peanut butter greens take about 30 minutes to whip up, so everything should be done around the same time.
  • Remove the sweet potatoes from the oven and carefully remove the skin (if desired). When safe to handle, cut into large chunks. Set aside.
  • After the sorghum is done cooking, drain the sorghum and set it aside.
  • Assemble the bowl with roughly equal parts: peanut butter greens, sweet potato, and sorghum. You can salt to taste, but I find the sauce from the peanut butter greens to provide plenty of flavor to the sorghum and sweet potato.

Notes

EQUIPMENT / SUPPLIES:

  1. Measuring cup
  2. Medium-large pot
  3. Stovetop
  4. Baking sheet
  5. Parchment paper
  6. Oven
  7. See Muriwo Unedovi (Peanut Butter Greens) recipe for equipment/supplies needed

Nutrition

Calories: 469kcal | Carbohydrates: 86g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 254mg | Potassium: 1220mg | Fiber: 14g | Sugar: 13g | Vitamin A: 25093IU | Vitamin C: 70mg | Calcium: 321mg | Iron: 4mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Kelsie

    May 11, 2025 at 8:42 pm

    5 stars
    I was skeptical about the peanut butter at first, won me over very delicious.

    Reply
5 from 1 vote

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