Thai Peanut Sweet Potato Buddha Bowl

Hi there, food lover! 👋 Ready to bring a burst of Thai-inspired flavors to your kitchen? This Thai Peanut Sweet Potato Buddha Bowl is a colorful, nourishing, and deeply satisfying dish that celebrates balance — in taste, texture, and nutrition. 🌿💛

Originating from the idea of a “Buddha bowl” — a wholesome, plant-based meal that combines grains, greens, and proteins in one beautiful bowl — this version takes inspiration from traditional Thai flavors. The creamy peanut sauce, the caramelized roasted sweet potatoes, and the crisp, vibrant veggies all come together in perfect harmony. Each bite is a dance of sweet, savory, tangy, and a hint of spice. 🥜🌶️

This meal is not only delicious but also a mindful experience. The preparation invites calm, and the colors on your plate will spark joy. Whether you’re cooking for yourself, family, or friends, this dish radiates warmth and comfort — a true reflection of the Thai spirit of hospitality and love for good food. 💚

So, let’s gather our ingredients, take a deep breath, and prepare something beautiful for both body and soul. 🧘‍♀️

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🥕 Ingredients

For the Bowl

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt & pepper to taste
• 1 cup cooked quinoa or brown rice
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cup baby spinach or kale
• 1/2 cucumber, sliced
• 1/2 red bell pepper, sliced
• 1/4 cup chopped cilantro
• 1/4 cup roasted peanuts or cashews

For the Thai Peanut Sauce

• 1/3 cup natural peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar or lime juice
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1–2 tbsp warm water (to thin sauce as needed)
• Optional: a pinch of chili flakes or Sriracha for heat 🌶️

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🥣 Step-by-Step Directions

1. Preheat and Prep:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Sweet Potatoes:
   Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. 🍠
3. Cook the Grain Base:
   While the sweet potatoes roast, prepare your base — quinoa, rice, or any preferred grain. Fluff with a fork and set aside.
4. Mix the Peanut Sauce:
   In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and a bit of warm water until creamy and smooth. Adjust thickness and flavor to your liking — more lime for tang, more syrup for sweetness, or more chili for spice. 🥢
5. Assemble the Bowls:
   Divide your grains evenly among bowls. Arrange the roasted sweet potatoes, shredded cabbage, carrots, spinach, cucumber, and red pepper in colorful sections on top.
6. Drizzle with Sauce:
   Pour the luscious Thai peanut sauce over your bowl — as much as your heart desires! You can toss everything together or keep the layers beautiful and separate.
7. Garnish and Serve:
   Sprinkle chopped cilantro and roasted peanuts over each bowl. Serve immediately while the sweet potatoes are still warm.
8. Mindful Enjoyment:
   Sit down, take a moment of gratitude, and enjoy this rainbow of nutrition and flavor. 🌈

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🍽️ Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 45 minutes

⚡ Calories per serving: ~450 kcal
🍽️ Servings: 4

Estimated Per Serving

• Protein: 12g
• Carbohydrates: 55g
• Fiber: 8g
• Fat: 18g (with healthy unsaturated fats from peanut butter & olive oil)
• Sodium: 480mg
• Sugar: 10g

This bowl is rich in vitamin A (from sweet potatoes), plant-based protein, and gut-friendly fiber — a perfect meal for energy, balance, and wellness. 🌱

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#HealthyEating #ThaiFlavors #BuddhaBowl #PlantBased #ComfortFood #MindfulCooking

Bon appétit and happy cooking! 👩🍳🍽️