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Thai Peanut Sweet Potato Buddha Bowl Recipe

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This Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes, fresh vegetables, and hearty grains with a creamy Thai peanut sauce. Perfect for vegans and anyone seeking a colorful, nutritious, and flavor-packed meal. Loaded with fiber, plant-based protein, and healthy fats, it's ideal for lunch, dinner, or meal prep. Featuring classic Thai flavors, this bowl is a comforting yet refreshing choice.

Ingredients

Scale

  • 2 medium sweet potatoes, cubed

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 cup cooked quinoa or brown rice

  • 1 cup shredded red cabbage

  • 1 cup shredded carrots

  • 1 cup edamame (steamed)

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped peanuts (optional)

For the Thai Peanut Sauce:

  • 1/3 cup creamy peanut butter

  • 1 tbsp soy sauce or tamari

  • 1 tbsp maple syrup

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1-2 tbsp warm water (to thin)

Instructions

  1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.

  2. Make the Peanut Sauce: In a bowl, whisk together all sauce ingredients, adding water until the desired consistency is reached.

  3. Assemble the Bowl: In serving bowls, layer quinoa or rice, red cabbage, carrots, edamame, and roasted sweet potatoes.

  4. Top and Serve: Drizzle with Thai peanut sauce, garnish with cilantro and chopped peanuts. Serve immediately or store for meal prep.

Notes

  • Make it gluten-free by using tamari instead of soy sauce.

  • Add avocado for extra creaminess.

  • Keeps well in the fridge for 3–4 days—great for meal prep.

Nutrition

Find it online: https://amandarecipes.com/thai-peanut-sweet-potato-buddha-bowl-recipe/