Thai Peanut Sweet Potato Buddha Bowl Recipe
This vibrant Thai Peanut Sweet Potato Buddha Bowl is a wholesome, plant-based meal packed with roasted sweet potatoes, fresh vegetables, and a creamy, tangy peanut sauce. Perfect for a nutritious lunch or dinner, it combines sweet, savory, and fresh flavors for a satisfying and colorful dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Lunch, Dinner, Bowl
- Method: Roasting, Mixing
- 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
- 1/4 cup fresh cilantro, chopped
Peanut Sauce & 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
- 1/4 cup peanuts, chopped (for garnish)
- Olive oil for roasting sweet potatoes (about 1-2 tablespoons)
Instructions
- Prepare Ingredients: Dice the sweet potatoes, chop the broccoli florets, shred the green cabbage, slice the avocado, and grate the carrots to have all ingredients ready for assembling.
- Roast Sweet Potatoes: Preheat the 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, or until the sweet potatoes turn golden brown and are tender.
- Combine Vegetables: In a large mixing bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado gently to mix them evenly.
- Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and creamy. Adjust salt and pepper to taste.
- Assemble the Buddha Bowl: Place the mixed vegetables into serving bowls, top with the roasted sweet potatoes, and drizzle the peanut sauce generously on top. Garnish with chopped fresh cilantro and chopped peanuts for added texture and flavor.
Notes
- You can substitute broccoli with other vegetables like snap peas or green beans.
- For a spicier kick, add some red pepper flakes to the peanut sauce.
- This recipe is naturally gluten-free if tamari is used instead of regular soy sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days; keep sauce separate for freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Thai bowl, peanut sauce, sweet potato recipe, vegetarian bowl, healthy lunch, plant-based meal
