Thai Peanut Sweet Potato Buddha Bowl Recipe
A vibrant and wholesome Thai Peanut Sweet Potato Buddha Bowl featuring roasted sweet potatoes, fresh vegetables, and a creamy, tangy peanut sauce. This vegan dish is perfect for quick weeknight dinners or meal prep, combining natural flavors and hearty nutrients in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Healthy Dinner
- Method: Roasting
- Cuisine: Thai-Inspired
- Diet: Vegan
Ingredients
Scale
Roasted Vegetables
- 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
- 1 cup broccoli florets (cut into bite-sized pieces)
- 1 cup shredded green cabbage
- 1/2 cup carrots (grated or julienned)
- Olive oil for roasting
- Salt and pepper to taste
Fresh Toppings
- 1 avocado (sliced just before serving)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup peanuts (chopped for garnish)
Peanut Sauce
- 1/2 cup peanut butter (creamy, natural style)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice (fresh squeezed)
- 1 teaspoon sesame oil
- 2–3 tablespoons water (to thin sauce)
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into uniform 1-inch cubes for even roasting.
- Roast Sweet Potatoes: Arrange the diced sweet potatoes on a baking sheet in a single layer. Drizzle with 1-2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 25-30 minutes, flipping halfway through, until they become golden-brown and fork-tender.
- Prep Vegetables: While the sweet potatoes roast, chop the broccoli into bite-sized florets, shred the green cabbage, and grate or julienne the carrots. Set all prepared vegetables aside.
- Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil. Add water tablespoon by tablespoon until the sauce reaches a smooth, pourable consistency that remains creamy.
- Assemble Vegetable Mix: In a large bowl, combine the broccoli florets, shredded cabbage, and grated carrots, tossing gently to mix all ingredients evenly.
- Build the Bowls: Divide the mixed vegetables between two serving bowls. Top each with the roasted sweet potatoes. Slice the avocado just before serving and add to the bowls. Drizzle the peanut sauce generously over each bowl.
- Garnish and Serve: Sprinkle chopped fresh cilantro and chopped peanuts on top as garnish. Serve immediately, or store the components separately if preparing for later meal prep.
Notes
- Use room temperature peanut butter for the smoothest sauce consistency; natural creamy peanut butter works best.
- Store peanut sauce separately from vegetables if preparing meal prep bowls to keep textures fresh and crisp.
- For variation, substitute almond or cashew butter for peanut butter, adjusting water to achieve desired sauce consistency.
- Add cooked quinoa, brown rice, or tofu to increase protein content and make the bowl more filling.
Keywords: Thai peanut sauce, sweet potato bowl, vegan buddha bowl, healthy dinner, roasted vegetables, vegan meal prep, plant-based, gluten-free option