Thai Peanut Sweet Potato Buddha Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
