Thai Peanut Sweet Potato Buddha Bowl Recipe
This Thai Peanut Sweet Potato Buddha Bowl is a nourishing and flavorful dish packed with roasted sweet potatoes, fresh vegetables, and a creamy homemade peanut sauce. Perfect for quick weeknight dinners or meal prepping healthy lunches, this vegan bowl delivers a balanced mix of textures and vibrant Thai-inspired flavors.
- 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
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)
- 1 avocado (sliced just before serving)
- 1/4 cup fresh cilantro (chopped)
Other
- Olive oil for roasting
- Salt and pepper to taste
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)
- 1/4 cup peanuts (chopped for garnish)
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel and dice sweet potatoes into uniform 1-inch cubes to ensure even cooking.
- Roast Sweet Potatoes: Spread the diced sweet potatoes on a baking sheet in a single layer. Drizzle with 1-2 tablespoons of olive oil and season with salt and pepper. Toss to coat all cubes evenly. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden-brown and fork-tender.
- Prepare Vegetables: While the sweet potatoes roast, chop the broccoli into bite-sized florets, shred the cabbage, and grate or julienne the carrots. Set all prepped vegetables aside for assembly.
- Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil. Add water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency.
- Assemble Salad Base: In a large bowl, combine broccoli florets, shredded cabbage, and grated carrots. Toss gently to mix the vegetables evenly.
- Build Buddha Bowls: Divide the mixed vegetables evenly between two bowls. Top each with the roasted sweet potatoes. Slice the avocado just before serving and add it to the bowls. Drizzle generously with the peanut sauce over the top.
- Garnish and Serve: Sprinkle chopped fresh cilantro and chopped peanuts over each bowl for garnish. Serve immediately or store components separately for meal prep.
Notes
- Use room temperature peanut butter for the smoothest sauce consistency. Natural, creamy style gives the best texture.
- Store the peanut sauce separately from the vegetables to keep everything crisp, especially when meal prepping.
- For variety, substitute almond or cashew butter for the peanut butter. Adjust water quantity to achieve desired sauce thickness.
- Add cooked quinoa, brown rice, or tofu to add extra protein and make the bowl more filling if desired.
Keywords: Thai Peanut Sweet Potato Buddha Bowl, Vegan Bowl, Healthy Dinner, Roasted Sweet Potatoes, Peanut Sauce, Thai Cuisine, Meal Prep, Plant-Based