Thai Peanut Sweet Potato Buddha Bowl Recipe

Introduction

This Thai Peanut Sweet Potato Buddha Bowl offers a vibrant and satisfying plant-based meal that’s full of flavors and textures. Combining roasted sweet potatoes with fresh vegetables and a rich peanut sauce, it makes for an easy and nourishing dish perfect for any day of the week.

Ingredients

• 2 medium sweet potatoes (or substitute with butternut squash)
• 2 tablespoons olive oil (or avocado oil)
• Salt, to taste
• Pepper, to taste
• 1 cup broccoli (or cauliflower)
• 1 cup shredded cabbage (or kale or spinach)
• 1 cup grated carrots
• 1 medium avocado (or tahini for a nut-free option)
• 1/2 cup peanut butter (or almond butter)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 tablespoons maple syrup (or agave syrup)
• 1 tablespoon lime juice (or lemon juice)
• 1 teaspoon sesame oil (or olive oil)
• 1/4 cup fresh cilantro (optional)
• 1/4 cup peanuts, crushed

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
3. Step 3: Dice the sweet potatoes and toss them with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
4. Step 4: Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and slightly crispy on the edges.
5. Step 5: In a large bowl, combine the broccoli, shredded cabbage, grated carrots, and sliced avocado.
6. Step 6: Assemble the Buddha bowl by layering the mixed vegetables first, then topping with the roasted sweet potatoes. Drizzle the peanut sauce generously over the bowl.
7. Step 7: Garnish with fresh cilantro and crushed peanuts before serving immediately.

Tips & Variations

• For a nut-free version, replace peanut butter with tahini and omit peanuts as garnish.
• Swap out sweet potatoes for butternut squash for a seasonal twist.
• Use tamari instead of soy sauce to make the dish gluten-free.
• Add a sprinkle of chili flakes or fresh sliced chili for a spicy kick.
• Make extra peanut sauce and store it in the fridge for up to a week; it’s great drizzled over salads or rice bowls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate if possible to preserve freshness. Reheat the roasted sweet potatoes gently in the oven or microwave, then assemble the bowl with fresh vegetables and sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this Buddha bowl in advance?

You can roast the sweet potatoes and prepare the peanut sauce ahead of time. Store them separately and assemble the bowl with fresh vegetables just before serving to maintain the best texture and flavor.

Is this recipe suitable for gluten-free diets?

Yes, simply use tamari instead of soy sauce to make the peanut sauce gluten-free. All other ingredients are naturally gluten-free.

Thai Peanut Sweet Potato Buddha Bowl Recipe

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★★★★★

4.6 from 64 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, plant-based meal combining the natural sweetness of roasted sweet potatoes with fresh crunchy vegetables, all topped with a rich and tangy peanut sauce. Perfect for easy, nutritious dining, this recipe delivers a balance of textures and flavors with wholesome ingredients.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 medium Sweet Potatoes
• 1 cup Broccoli
• 1 cup Shredded Cabbage
• 1 cup Grated Carrots
• 1 medium Avocado

For Roasting

• 2 tablespoons Olive Oil
• to taste Salt
• to taste Pepper

Peanut Sauce

• 1/2 cup Peanut Butter
• 1 tablespoon Soy Sauce
• 2 tablespoons Maple Syrup
• 1 tablespoon Lime Juice
• 1 teaspoon Sesame Oil

Garnish

• 1/4 cup Fresh Cilantro
• 1/4 cup Peanuts (crushed)

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Instructions

1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes to crispy perfection.
2. Prepare Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and well combined, creating a rich and tangy dressing.
3. Roast Sweet Potatoes: Dice the sweet potatoes and toss them with olive oil, salt, and pepper in a mixing bowl. Spread evenly on a baking sheet and roast in the oven for 25-30 minutes until golden and tender.
4. Mix Veggies: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado, providing a fresh and crunchy base for the Buddha bowl.
5. Assemble Bowl: Layer the mixed fresh vegetables in serving bowls, then top with the warm roasted sweet potatoes. Drizzle generously with the prepared peanut sauce for a flavorful finish.
6. Add Garnish: Sprinkle fresh cilantro and crushed peanuts over the bowls to add vibrant color and satisfying crunch. Serve immediately for best taste and texture.

Notes

• You can substitute butternut squash for sweet potatoes if desired for a different flavor profile.
• Avocado oil can be used instead of olive oil for roasting.
• For a nut-free alternative, replace avocado with tahini in the bowl and peanut butter in the sauce with sunflower seed butter.
• Tamari is a great gluten-free substitute for soy sauce.
• Fresh cilantro can be omitted if allergies or preferences require.
• Maple syrup in the sauce can be replaced with agave syrup to alter sweetness slightly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Thai

Keywords: Thai, peanut, sweet potato, Buddha bowl, plant-based, vegan, healthy, roasted vegetables, peanut sauce