Thai Peanut Sweet Potato Buddha Bowl Recipe

Introduction

The Thai Peanut Sweet Potato Buddha Bowl is a vibrant and wholesome meal packed with roasted sweet potatoes and fresh veggies. Tossed in a creamy peanut sauce, this bowl offers a perfect balance of flavors and textures that’s both satisfying and nutritious.

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
• Olive oil (for roasting sweet potatoes)

Instructions

1. Step 1: Prepare all ingredients by peeling and dicing the sweet potatoes, chopping the broccoli florets, shredding the green cabbage, slicing the avocado, and grating the carrots.
2. Step 2: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 to 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 peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and well combined.
5. Step 5: Assemble the Buddha bowl by layering the mixed vegetables and topping them with the roasted sweet potatoes. Drizzle the peanut sauce over the top, and garnish with chopped cilantro and peanuts.

Tips & Variations

• Toast the peanuts before garnishing for an added crunch and deeper flavor.
• For a spicier kick, add a pinch of chili flakes to the peanut sauce.
• Substitute sweet potatoes with butternut squash or pumpkin for a twist.
• Keep the peanut sauce separate if packing leftovers to prevent sogginess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the peanut sauce separate and add just before serving. Reheat the roasted sweet potatoes gently in the oven or microwave, then toss with fresh vegetables and sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bowl vegan?

Yes, this recipe is already vegan as it contains no animal products. Just ensure your soy sauce is vegan-friendly.

What can I use instead of peanut butter?

You can substitute peanut butter with almond butter or sunflower seed butter for a different nutty flavor and to accommodate allergies.

Thai Peanut Sweet Potato Buddha Bowl Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

This Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes with fresh veggies and a creamy, tangy peanut sauce for a satisfying and flavorful meal that’s perfect for a healthy lunch or dinner.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Roasting
• 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
• 1/4 cup fresh cilantro, chopped

Peanut Sauce

• 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

Garnish

• 1/4 cup peanuts, chopped

Instructions

1. Prepare Ingredients: Dice the sweet potatoes, chop the broccoli florets, shred the green cabbage, slice the avocado, and grate the carrots. Set everything aside to assemble the bowl later.
2. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a baking sheet, drizzle them lightly with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the sweet potatoes are golden-brown and tender.
3. Mix Vegetables: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Gently toss to blend the fresh vegetables together.
4. Make Peanut Sauce: In a small bowl, whisk the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until you get a smooth, creamy sauce. Adjust seasoning with salt and pepper if needed.
5. Assemble Buddha Bowl: Place the mixed vegetables in serving bowls, top with the roasted sweet potatoes, then drizzle generously with the prepared peanut sauce. Garnish with chopped fresh cilantro and chopped peanuts for texture and flavor.

Notes

• Store leftovers in an airtight container in the refrigerator and consume within 3 days.
• For optimal taste, store the peanut sauce separately from the vegetables if keeping leftovers.
• Feel free to customize with additional toppings like sesame seeds or extra lime juice for a zestier flavor.

Keywords: Thai peanut sweet potato bowl, Buddha bowl, roasted sweet potatoes, peanut sauce, healthy vegetarian meal