Thai Peanut Sweet Potato Buddha Bowl Recipe
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutrient-packed meal perfect for a wholesome lunch or dinner. It features roasted sweet potatoes, fresh vegetables, and a creamy, tangy peanut sauce that brings authentic Thai flavors to a wholesome, plant-based bowl. The mix of textures and flavors makes it both satisfying and healthy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting, Mixing
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Vegetables
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1/2 cup carrots, grated
- 1 avocado, sliced
- 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
Garnish
- 1/4 cup peanuts, chopped
Instructions
- Prepare Ingredients: Dice the sweet potatoes, chop the broccoli into florets, shred the green cabbage, grate the carrots, and slice the avocado. Have all ingredients ready for assembly.
- Roast Sweet Potatoes: 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 25-30 minutes until they are tender and golden-brown, turning once halfway through to ensure even cooking.
- Mix Vegetables: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently to mix.
- Make 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 seasoning as needed to balance sweet, salty, and tangy flavors.
- Assemble the Bowl: Arrange the mixed vegetables in bowls, top with the roasted sweet potatoes, and drizzle generously with the peanut sauce. Garnish with chopped fresh cilantro and chopped peanuts for added crunch and flavor.
Notes
- Use natural or unsweetened peanut butter for a healthier sauce with less added sugar.
- For a gluten-free version, substitute tamari for soy sauce.
- If you prefer a spicier sauce, add a pinch of red chili flakes or a dash of sriracha.
- Store leftover roasted sweet potatoes and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
- Add cooked quinoa or brown rice for extra protein and make it a heartier meal.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: Thai peanut sweet potato bowl, Buddha bowl, vegan dinner, healthy bowl, roasted sweet potatoes, peanut sauce recipe, plant-based meal
