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Thai Peanut Sweet Potato Buddha Bowl

Delicious Thai Peanut Sweet Potato Buddha Bowl to Savor

This Thai Peanut Sweet Potato Buddha Bowl is a flavorful mix of roasted sweet potatoes, fresh veggies, and a creamy peanut sauce, making it a nutritious and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 medium Sweet Potatoes Adds natural sweetness and creamy texture when roasted; substitute with butternut squash for a similar flavor.
  • 2 cups Broccoli Florets Provides crunch and essential nutrients; can be swapped with green beans or snap peas for variety.
  • 1 cup Shredded Cabbage Adds color and fiber; any cabbage variety or bok choy works nicely in this dish.
  • 1 medium Avocado Offers creaminess and healthy fats; for a different texture, use hummus instead.
  • 1 medium Carrot Brings sweetness and crunch; shredded beets make a lovely color contrast as a substitute.
For the Peanut Sauce
  • 1/2 cup Peanut Butter Creates a creamy base for the sauce; use almond or sunflower butter to cater to nut allergies.
  • 1 tablespoon Soy Sauce Infuses umami flavor; tamari can be used for gluten-free, or opt for coconut aminos for a lighter touch.
  • 2 tablespoons Maple Syrup Sweetens the sauce beautifully; honey can replace it if you’re not strictly vegan.
  • 1 tablespoon Lime Juice Adds brightness and acidity; lemon juice is a suitable alternative if necessary.
  • 1 tablespoon Sesame Oil Provides aromatic depth; olive oil works too but changes the flavor profile slightly.

Equipment

  • Oven
  • Baking sheet
  • mixing bowl
  • whisk

Method
 

Preparation
  1. Begin by prepping all your fresh ingredients for the Thai Peanut Sweet Potato Buddha Bowl. Dice the sweet potatoes into cubes, chop broccoli into small florets, slice the avocado, and grate the carrots.
  2. Preheat your oven to 400°F (200°C). On a baking sheet, spread the diced sweet potatoes in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
  3. While the sweet potatoes are roasting, take a large mixing bowl and combine the chopped broccoli, shredded cabbage, grated carrots, and sliced avocado. Toss gently to mix.
  4. In a separate bowl, whisk together the creamy peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
  5. Once the sweet potatoes are perfectly roasted, start assembling your bowl with the mixed vegetables, top with warm sweet potatoes, and drizzle the peanut sauce generously.
  6. Serve your Buddha Bowl as is or pair it with quinoa or brown rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 900mgFiber: 10gSugar: 8gVitamin A: 150IUVitamin C: 100mgCalcium: 6mgIron: 10mg

Notes

Feel free to customize this Buddha Bowl with your favorite veggies or proteins such as chickpeas or grilled tofu.

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