Packed with vibrant colors, nourishing ingredients, and a creamy peanut sauce, this Thai Peanut Sweet Potato Buddha Bowl is a plant-based dream. Roasted sweet potatoes, fresh veggies, and protein-rich quinoa come together to create a satisfying meal that’s as delicious as it is wholesome. Perfect for lunch, dinner, or meal prep!

Why You’ll Love This Recipe?

Bursting with bold, Thai-inspired flavors.
Easily customizable with your favorite veggies and proteins.
A balanced, nutrient-rich meal that feels indulgent yet healthy.

Ingredients

Here’s what you’ll need:

Sweet potatoes, peeled and cubed
Olive oil, salt, and pepper for roasting
Quinoa, cooked according to package instructions
Red cabbage, shredded
Carrots, julienned
Cucumber, thinly sliced
Edamame or chickpeas for protein
Fresh cilantro and green onions for garnish

For the peanut sauce:

Creamy peanut butter
Soy sauce or tamari (for gluten-free)
Lime juice and zest
Honey or maple syrup for sweetness
Sesame oil
Ginger and garlic, freshly grated
Water to thin the sauce

The full ingredient list and measurements are provided below.

Directions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.

Step 2: Cook the Quinoa

While the sweet potatoes are roasting, cook the quinoa according to package instructions. Fluff with a fork and set aside.

Step 3: Prepare the Peanut Sauce

In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, grated ginger, and garlic. Add water a little at a time until the sauce reaches your desired consistency.

Step 4: Assemble the Bowls

Divide the cooked quinoa between bowls. Top with roasted sweet potatoes, shredded red cabbage, julienned carrots, sliced cucumber, and edamame or chickpeas. Drizzle generously with the peanut sauce.

Step 5: Garnish and Serve

Sprinkle with fresh cilantro, green onions, and optional toppings like sesame seeds or crushed peanuts. Serve immediately and enjoy!

Expert Tips and Tricks

Roast evenly: Cut sweet potatoes into similar-sized cubes for even cooking.
Customize the bowl: Swap quinoa for rice, farro, or cauliflower rice if preferred.
Adjust the spice: Add a splash of sriracha or chili flakes to the peanut sauce for a spicy kick.

Recipe Variations and Possible Substitutions

Use tofu, tempeh, or grilled chicken for additional protein.
Swap peanut butter for almond or sunflower seed butter for a nut-free version.
Add avocado or spinach for extra creaminess and nutrients.

Serving and Pairing Suggestions

This Buddha bowl is perfect on its own but pairs wonderfully with a light soup like miso or a side of fresh spring rolls. For a refreshing beverage, try pairing it with iced green tea or a lime-infused sparkling water.

Storage and Reheating Tips

Store components separately in airtight containers for up to 3 days. Reheat the sweet potatoes and quinoa before assembling the bowl, and drizzle the peanut sauce fresh for the best flavor.

FAQs

Q1: Can I meal prep this recipe?
Yes, it’s great for meal prep! Store the ingredients separately to maintain freshness, and assemble the bowls when ready to eat.

Q2: Can I make the peanut sauce ahead of time?
Absolutely. It keeps well in the fridge for up to a week. Give it a good stir before using.

Q3: What can I use instead of quinoa?
Brown rice, couscous, or bulgur are excellent substitutes.

Q4: How can I make this bowl gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure all other ingredients are certified gluten-free.

Conclusion

The Thai Peanut Sweet Potato Buddha Bowl is a perfect harmony of flavors, textures, and nutrients. Whether you’re meal prepping for the week or whipping up a quick dinner, this colorful bowl will leave you feeling nourished and satisfied. Give it a try and experience how easy healthy eating can be!

Thai Peanut Sweet Potato Buddha Bowl

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Author: Jake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: Thai-Inspired
Diet: Vegan

Print Recipe

Description

This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, wholesome dish packed with roasted sweet potatoes, fresh veggies, and a creamy, tangy peanut sauce. It’s a nutritious, vegan-friendly meal perfect for lunch or dinner, combining sweet, savory, and nutty flavors in every bite.

Instructions

Roast the Sweet Potatoes:
1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
Prepare the Thai Peanut Sauce:
1. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, rice vinegar, ginger, garlic, and water until smooth. Adjust consistency with additional water if needed.
Assemble the Bowl:
1. Divide the cooked quinoa or rice between serving bowls. Arrange the roasted sweet potatoes, red cabbage, spinach, edamame, and shredded carrots on top.
Drizzle and Garnish:
1. Drizzle the peanut sauce generously over the bowls. Garnish with roasted peanuts and fresh cilantro.
Serve:
1. Serve immediately, mixing everything together for the perfect bite.

Notes

Substitute quinoa with farro or cauliflower rice for variety.
Add protein like tofu, grilled chicken, or chickpeas for a heartier meal.
The peanut sauce can be stored in the fridge for up to a week.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8g
Sodium: 750mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg