Thai Peanut Sweet Potato Buddha Bowl

Why You’ll Love This Recipe

The Thai Peanut Sweet Potato Buddha Bowl is a vibrant, plant-based dish bursting with bold flavors and wholesome ingredients. Roasted sweet potatoes, fresh vegetables, and fluffy rice or quinoa come together with a creamy Thai peanut sauce to create a satisfying and nourishing meal. Perfect for meal prep, lunch, or dinner, this bowl is as colorful as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoesolive oilsmoked paprikaquinoacucumbercarrotred cabbageedamamegreen onioncilantrolimepeanut buttersoy saucesesame oilrice vinegarmaple syrupgarlicgingerwaterchili flakes (optional)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and dice the sweet potatoes, then toss with olive oil and smoked paprika. Spread them on the baking sheet and roast for 25-30 minutes, flipping halfway through.

While the sweet potatoes roast, cook quinoa according to package instructions and let cool slightly.

Prepare the vegetables: slice cucumber, shred carrot and cabbage, and cook or thaw edamame.

In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, water, and chili flakes (if using) until smooth.

Assemble your bowl: layer quinoa at the base, then arrange roasted sweet potatoes, vegetables, and edamame on top.

Drizzle generously with the Thai peanut sauce and garnish with green onions, chopped cilantro, and a squeeze of lime.

Servings and timing

This recipe yields 2–3 servings.Preparation time: 15 minutesRoasting time: 30 minutesAssembly time: 10 minutesTotal time: 55 minutes

Variations

Use brown rice or cauliflower rice instead of quinoa.

Add avocado slices or crushed peanuts for extra richness and texture.

Switch out edamame with chickpeas or tofu for a different protein.

Include a boiled egg or grilled chicken for a non-vegan option.

Use spiralized zucchini in place of grain for a low-carb version.

storage/reheating

Store components separately in airtight containers in the fridge for up to 4 days.Reheat the sweet potatoes and grains in the microwave or on the stovetop.Dress with sauce just before serving to keep vegetables crisp.

FAQs

Can I make the peanut sauce ahead of time?
Yes, it can be stored in the fridge for up to a week. Stir well before using.

Is this bowl gluten-free?
Use tamari instead of soy sauce to keep it gluten-free.

Can I eat this cold?
Absolutely—this Buddha bowl is delicious cold, making it ideal for packed lunches.

Can I roast other veggies with the sweet potatoes?
Yes! Try roasting bell peppers, broccoli, or brussels sprouts.

How spicy is the sauce?
It’s mildly spicy. Adjust chili flakes to taste.

Can I use almond butter instead of peanut butter?
Yes, almond butter works well as a substitute.

How do I prevent the sauce from getting too thick?
Add water a little at a time until you reach the desired consistency.

Is this kid-friendly?
Yes, just reduce or omit the chili flakes for a milder version.

Can I freeze the components?
The roasted sweet potatoes and grains freeze well; avoid freezing fresh vegetables.

What type of vinegar works best?
Rice vinegar gives the best flavor, but white wine vinegar can be used in a pinch.

Conclusion

Thai Peanut Sweet Potato Buddha Bowl is a powerhouse of nutrition and flavor in one vibrant, customizable dish. With its creamy sauce, roasted goodness, and fresh crunch, it’s a satisfying meal that’s perfect any day of the week. Make it once, and it’s sure to become a regular in your meal rotation.

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