Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something about the warm spices of roasted sweet potatoes mixed with the creamy richness of peanut sauce that feels like a cozy hug in a bowl. This Thai Peanut Sweet Potato Buddha Bowl layers bold flavors, crunchy textures, and wholesome ingredients into a vibrant, nourishing dish.

this Recipe

The first time I whipped this up, it was a spur-of-the-moment dinner born from pantry staples and leftover produce. Now, it’s my go-to meal prep favorite—delicious hot or cold, endlessly customizable, and always satisfying. Whether you're after a quick weeknight dinner or a plant-based meal that actually fills you up, this bowl delivers. Let’s dive into why you’ll love it.

Why You'll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready to meet your new favorite healthy comfort food. This dish checks all the boxes for flavor, nutrition, and ease.

To start, this bowl is packed with flavor, thanks to the magical combination of roasted sweet potatoes, fresh veggies, and a rich, spicy-sweet Thai peanut sauce. Each bite brings a contrast of creamy, crunchy, tangy, and savory elements that makes eating your veggies anything but boring.

It's incredibly easy to make, even on your busiest weeknight. With just a bit of chopping, roasting, and blending, you can have a colorful, satisfying meal on the table in under 45 minutes. And if you prep some components ahead of time, assembly is even quicker.

On a budget? No problem. This recipe uses affordable pantry staples and accessible produce like sweet potatoes, cabbage, and carrots. It’s a wallet-friendly win that doesn’t skimp on flavor.

Finally, it’s super customizable. Swap out the grains, toss in your favorite protein, or use whatever veggies you have on hand. Whether you're vegan, gluten-free, or just craving something hearty and healthy, this bowl is easy to adapt to your needs.

Now, let’s take a closer look at the wholesome ingredients that bring this dish to life.

Ingredients Notes

The beauty of this Thai Peanut Sweet Potato Buddha Bowl lies in its colorful combination of roasted vegetables, fresh toppings, and a bold, creamy sauce.

Sweet potatoes are the star of this dish. When roasted until caramelized, they bring a natural sweetness that balances the spice and richness of the peanut sauce. Be sure to cube them evenly so they cook at the same rate, and don’t skimp on the seasoning—paprika, garlic powder, and a dash of salt go a long way.

Red cabbage adds a crunchy, refreshing bite. It not only provides a contrast in texture but also a vibrant pop of purple that makes your bowl look as good as it tastes. Shredding it finely helps it blend seamlessly with the other ingredients.

Carrots bring both sweetness and crunch. Whether you spiralize them, julienne them, or just use a veggie peeler to create ribbons, they’re a bright, colorful addition that pairs perfectly with the tangy lime juice and savory sauce.

The Thai peanut sauce is what ties everything together. Made with creamy peanut butter, soy sauce, lime juice, garlic, ginger, and a touch of maple syrup, it’s luscious, salty-sweet, and just a little spicy. Feel free to adjust the spice level by adding sriracha or red pepper flakes to taste.

You’ll also need a base grain—quinoa, brown rice, jasmine rice, or even cauliflower rice if you're keeping it low-carb. I like to use quinoa for a protein boost and its fluffy texture that soaks up the sauce beautifully.

A medium baking sheet, sharp knife, blender or food processor for the sauce, and a large mixing bowl will make your prep easy and efficient.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

This dish may look impressive, but it’s a breeze to put together. Let’s walk through each step so you can create a show-stopping bowl at home.

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Peel and cube your sweet potatoes, then toss them in olive oil, paprika, garlic powder, and salt. Spread them in a single layer and roast for 25–30 minutes, flipping halfway through, until they’re golden brown and tender.

While the sweet potatoes roast, prepare your grain of choice. Cook the quinoa or rice according to package instructions, and then fluff it with a fork and set aside. This step is perfect for multitasking—everything can come together while the potatoes bake.

Next, make your peanut sauce. Combine peanut butter, soy sauce (or tamari for gluten-free), fresh lime juice, grated ginger, garlic, a touch of maple syrup, and warm water in a blender or food processor. Blend until smooth and creamy. If it’s too thick, just add more water, one tablespoon at a time, until it reaches your desired consistency.

Now, prep your raw veggies. Shred the cabbage finely, peel and ribbon your carrots, and slice any additional toppings you love—like cucumber, avocado, or green onions. This is where you can really get creative and add color and crunch.

Once everything is ready, it’s time to build your bowl. Start with a scoop of your grain base, layer on the roasted sweet potatoes, add the fresh veggies, and drizzle generously with peanut sauce. A sprinkle of sesame seeds or crushed peanuts and a wedge of lime makes a beautiful finishing touch.

The whole process takes about 40–45 minutes from start to finish, and the result is a nourishing, flavor-packed meal that feels both indulgent and energizing.

Storage Options

One of the best things about this Buddha bowl is how well it stores, making it perfect for meal prep.

Store any leftover components separately in airtight containers. Roasted sweet potatoes and cooked grains will keep in the fridge for up to 4 days. Keep the peanut sauce in a jar or sealed container—it may thicken slightly in the fridge but can be loosened with a splash of water.

Raw veggies like cabbage and carrots stay fresh and crunchy in sealed containers for about 3–4 days. For best texture, slice just before serving if you plan to store them longer.

To reheat, simply warm the sweet potatoes and grains in the microwave for 1–2 minutes, then top with fresh veggies and a spoonful of sauce. The dish is also delicious cold, straight from the fridge.

Variations and Substitutions

This bowl is endlessly flexible, making it easy to tailor to your taste, diet, or what’s in your fridge.

Swap sweet potatoes for butternut squash, roasted carrots, or even crispy tofu for a protein boost. Each brings a slightly different texture and flavor while still pairing beautifully with the peanut sauce.

Try a different grain base like farro, barley, or soba noodles if you want to switch things up. Even a bed of mixed greens works if you're craving something lighter.

Add protein with grilled chicken, baked tofu, tempeh, or chickpeas. Toss them in a little of the peanut sauce or soy sauce for added flavor before adding to your bowl.

Don’t have peanut butter? Use almond butter or sunflower seed butter to make it allergy-friendly. Just be sure to adjust the seasonings to balance the flavor.

Feel free to mix up the veggies based on what’s in season. Bell peppers, cucumbers, snap peas, or radishes all add texture and color, making the dish exciting every time you make it.

Have fun experimenting with your own versions of this Buddha bowl—it’s a forgiving, foolproof base for endless combinations.

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