Thai Peanut Sweet Potato Buddha Bowl
This Buddha bowl combines roasted sweet potatoes, crunchy vegetables, fluffy grains, and a luscious Thai peanut sauce for a wholesome, satisfying meal. It’s packed with plant-based protein, fiber, and healthy fats — a perfect balance of taste and nutrition.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Bowl:
1 large sweet potato, peeled and cubed
1 tablespoon olive oil
Salt and black pepper, to taste
½ teaspoon smoked paprika (optional)
1 cup cooked brown rice or quinoa
½ cup shredded red cabbage
½ red bell pepper, thinly sliced
½ cucumber, sliced
1 small carrot, julienned or shredded
¼ cup edamame or chickpeas (optional, for protein)
½ avocado, sliced
Fresh cilantro or mint, for garnish
Crushed peanuts or sesame seeds, for topping
For the Thai Peanut Sauce:
3 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar (optional)
1 small clove garlic, minced
½ teaspoon grated ginger
2–3 tablespoons warm water (to thin to desired consistency)
Optional: ½ teaspoon sriracha or chili flakes (for a mild kick)
Instructions
1. Roast the Sweet Potatoes:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
2. Prepare the Peanut Sauce:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, vinegar, garlic, and ginger.
Add warm water a tablespoon at a time until smooth and pourable.
Taste and adjust: add more lime for tang or soy sauce for saltiness.
3. Assemble the Buddha Bowls:
1. Add a base of rice or quinoa to each bowl.
2. Arrange roasted sweet potatoes, cabbage, bell pepper, cucumber, carrot, and edamame.
3. Drizzle generously with peanut sauce.
4. Top with avocado slices, cilantro, and crushed peanuts or sesame seeds.
4. Serve and Enjoy:
Serve warm or chilled — it’s delicious either way!
Add a squeeze of extra lime before eating for a fresh zesty finish.
Notes & Tips
To make it gluten-free, use tamari instead of soy sauce.
For added crunch, add toasted chickpeas or baked tofu.
Meal prep-friendly: store ingredients separately and drizzle sauce just before serving.
Keeps in the fridge for up to 3 days.
️ Serving Suggestions
Pair with:
A side of fresh fruit salad with lime
Iced green tea or lemon-mint water
Spring rolls for a Thai-inspired meal combo
❓ Frequently asked questions FAQs
Q: Can I use other veggies?
Yes — broccoli, snap peas, kale, or zucchini all work great.
Q: Can I make it spicy?
Definitely — add more sriracha or a touch of chili oil to the peanut sauce.
Q: Can I meal prep this bowl?
Yes! It’s perfect for lunch boxes. Keep sauce separate until ready to eat.
Nutritional Information
Calories: ~480 kcal
Protein: 15g
Carbohydrates: 52g
Fat: 22g
Fiber: 10g
Calcium: 8% DV