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.
Ingredients
Units
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For the Bowl:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup cooked quinoa or brown rice
- 1 cup shredded red cabbage
- 1 cup baby spinach or kale
- 1/2 cup edamame, shelled
- 1/2 cup shredded carrots
- 1/4 cup chopped roasted peanuts (for garnish)
- 2 tbsp chopped fresh cilantro (for garnish)
For the Thai Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1/2 tsp grated fresh ginger
- 1 small garlic clove, minced
- 2–3 tbsp water (to thin the sauce)
Instructions
- Roast the Sweet Potatoes:
- 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:
- 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:
- 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:
- Drizzle the peanut sauce generously over the bowls. Garnish with roasted peanuts and fresh cilantro.
- Serve:
- 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