Description
This Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes, quinoa, fresh vegetables, and creamy peanut sauce for a healthy and satisfying plant-based meal.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt and 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
1/3 cup natural peanut butter
2 tbsp soy sauce
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
Optional chili flakes or Sriracha
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss sweet potato cubes with olive oil, salt, and pepper.
3. Roast sweet potatoes for 25–30 minutes until tender and golden.
4. Cook quinoa or brown rice according to package directions.
5. Whisk peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and warm water until smooth.
6. Divide quinoa among serving bowls.
7. Arrange roasted sweet potatoes, cabbage, carrots, spinach, cucumber, and bell pepper on top.
8. Drizzle with peanut sauce generously.
9. Garnish with cilantro and roasted peanuts before serving.
Notes
Use tamari instead of soy sauce for a gluten-free version.
Add tofu or edamame for extra protein.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg