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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes to crispy perfection.
- 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.
- 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.
- 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.
- 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.
- 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
