Thai Peanut Sweet Potato Buddha Bowl Recipe

Introduction

This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutrient-packed meal that combines the natural sweetness of roasted sweet potatoes with a creamy, tangy peanut sauce. It’s perfect for a wholesome lunch or dinner, offering a delightful balance of textures and flavors.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup broccoli florets
• 1 cup shredded green cabbage
• 1 avocado, sliced
• 1/2 cup carrots, grated
• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, chopped (for garnish)
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare all ingredients by dicing the sweet potatoes, chopping the broccoli, slicing the avocado, and grating the carrots.
2. Step 2: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden brown and tender.
3. Step 3: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
4. Step 4: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth to create the peanut sauce.
5. Step 5: Assemble your bowl by layering the mixed vegetables, topping with roasted sweet potatoes, and drizzling the peanut sauce over. Garnish with chopped cilantro and peanuts before serving.

Tips & Variations

• For extra crunch, add roasted chickpeas or toasted sesame seeds as a topping.
• Swap out green cabbage for red cabbage to add vibrant color and a slightly different texture.
• If you prefer a spicier sauce, mix in a dash of sriracha or chili flakes to the peanut sauce.
• Use almond or cashew butter instead of peanut butter for a different nutty flavor.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted sweet potatoes in the oven or microwave before assembling the bowl again. Keep the peanut sauce refrigerated and stir well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients and sauces. Just ensure your soy sauce is vegan-friendly.

Can I prepare the peanut sauce in advance?

Absolutely! The peanut sauce can be made up to 3 days ahead and stored in the refrigerator. Give it a good stir before drizzling over your bowl.

Thai Peanut Sweet Potato Buddha Bowl Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

This vibrant Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes, fresh vegetables, and a creamy peanut sauce for a flavorful and nutritious meal. Perfect for a wholesome lunch or dinner, it’s packed with a variety of textures and tastes, including the natural sweetness of the potatoes, the crunch of fresh greens, and the tangy, savory peanut dressing.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Buddha Bowl, Healthy Lunch
• Method: Baking
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes, peeled and diced
• 1 cup broccoli florets
• 1 cup shredded green cabbage
• 1 avocado, sliced
• 1/2 cup carrots, grated

Peanut Sauce

• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon sesame oil

Garnishes and Seasoning

• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, chopped (for garnish)
• Salt and pepper, to taste
• Olive oil (for roasting sweet potatoes)

Instructions

1. Prepare the ingredients: Peel and dice the sweet potatoes into even pieces. Chop the broccoli florets, slice the avocado, and grate the carrots. Shred the green cabbage as well to ensure all vegetables are ready for assembly.
2. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until the sweet potatoes are tender and golden brown, flipping halfway through for even cooking.
3. Mix the fresh vegetables: In a large bowl, combine the broccoli florets, shredded green cabbage, grated carrots, and sliced avocado. This mixture will provide a fresh and crunchy base for the Buddha bowl.
4. Make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until the sauce is smooth and creamy. Adjust seasoning if needed to balance sweetness and tanginess.
5. Assemble the Buddha bowl: Place the mixed vegetables in individual serving bowls. Top with the roasted sweet potatoes, then drizzle generously with the peanut sauce. Garnish with freshly chopped cilantro and chopped peanuts for added flavor and crunch.

Notes

• You can substitute maple syrup with honey or agave nectar if desired.
• For a vegan version, ensure that the peanut butter and soy sauce used are free from animal products.
• To add protein, consider topping with grilled tofu, tempeh, or cooked chicken.
• The roasted sweet potatoes can be prepared in advance and reheated before assembling the bowls.
• If you prefer a thinner peanut sauce, add a little warm water to achieve the desired consistency.

Keywords: Thai Buddha Bowl, Sweet Potato Bowl, Peanut Sauce, Healthy Lunch, Vegetarian, Thai Cuisine, Roasted Sweet Potato