Thai Peanut Sweet Potato Buddha Bowl Recipe
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutritious dish packed with roasted sweet potatoes, fresh vegetables, and a creamy, tangy peanut sauce. It combines a mix of textures and flavors like sweet, savory, and nutty to create a satisfying vegan meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting and Mixing
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
Peanut Sauce
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Garnish
- 1/4 cup peanuts, chopped
Seasoning
- Salt and pepper, to taste
- Olive oil, for roasting sweet potatoes
Instructions
- Prepare the Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Chop the broccoli into florets, shred the green cabbage, slice the avocado, and grate the carrots. Chop the fresh cilantro and peanuts for garnish as well.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Roast for 25-30 minutes or until the sweet potatoes are tender and golden-brown, stirring halfway through.
- Mix the Vegetables: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently to mix the fresh vegetables.
- Make the 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. Adjust the seasoning to your preference.
- Assemble the Buddha Bowl: Layer the mixed fresh vegetables in your serving bowls. Top with the roasted sweet potatoes. Drizzle generously with the creamy peanut sauce. Garnish with chopped cilantro and peanuts for an extra crunch and flavor.
Notes
- Use natural or creamy peanut butter for a smoother sauce.
- You can substitute soy sauce with tamari for a gluten-free option.
- Roast sweet potatoes evenly by spreading them in a single layer.
- Add extra lime juice or maple syrup to balance flavors in the peanut sauce as needed.
- Serve immediately to enjoy the contrast of warm sweet potatoes and fresh vegetables.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Thai, Buddha bowl, sweet potato, peanut sauce, vegan, healthy, gluten-free option
