Chickpea Asian Buddha Bowl

For the bowl

• 4 cups cubed sweet potatoes cut into half-inch cubes (approx. 2 medium potatoes)
• 3 cups chickpeas cooked or canned (approx. 2 15-ounce cans)
• ¼ cup vegetable broth
• 1 clove garlic minced
• ⅛-1/4 teaspoon red pepper flakes
• 4-5 bunches baby bok choy base stem removed and leaves separated

For the peanut sauce

• ⅓ cup smooth peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice approx. 1 medium lime
• 2 tablespoons low sodium soy sauce or Tamari for gluten-free
• 1 clove garlic minced
• 1 teaspoon freshly grated ginger approx. 1-inch knob
• ¼ teaspoon red pepper flakes or to taste
• ¼ cup water

Optional for serving

• brown rice, noodles, or quinoa
• green onion, chives, scallions, sesame seeds