Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something incredibly satisfying about a well-balanced Buddha bowl, and this Thai Peanut Sweet Potato Buddha Bowl is no exception. Roasted sweet potatoes, crunchy vegetables, and a creamy peanut sauce come together in a nourishing, flavor-packed meal that feels both indulgent and wholesome.

this Recipe

I first discovered this recipe while experimenting with plant-based meals that didn't skimp on flavor. The result? A dish that has become a staple in my weekly meal prep—full of color, texture, and a perfect harmony of sweet, savory, and spicy elements.

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

This bowl is a must-try for anyone looking for a meal that's both delicious and nourishing. Whether you're a meal-prep enthusiast, a plant-based eater, or just love bold flavors, this dish has something for everyone.

First off, it's incredibly easy to make. With just a handful of ingredients and simple roasting and assembling steps, this bowl comes together with minimal effort.

The flavors are out of this world. The natural sweetness of roasted sweet potatoes pairs beautifully with the creamy peanut sauce, while fresh veggies add a crisp contrast. A hint of spice brings it all together for a perfectly balanced bite.

It's also highly customizable. Swap out the veggies based on what you have on hand, or add a protein like tofu or chickpeas to make it even more satisfying.

Best of all, this dish is packed with nutrients. From fiber-rich sweet potatoes to healthy fats in the peanut sauce, it's a well-rounded meal that will keep you energized throughout the day.

Ingredients Notes

The magic of this Thai Peanut Sweet Potato Buddha Bowl lies in its fresh, wholesome ingredients. Each one plays a crucial role in building layers of flavor and texture.

Sweet potatoes are the star of the show. Their natural sweetness caramelizes beautifully in the oven, creating a soft, almost creamy bite that pairs perfectly with the peanut sauce.

Quinoa or brown rice serves as the hearty base for this bowl. Quinoa brings a slightly nutty taste and complete protein content, while brown rice adds a more substantial, chewy texture.

Fresh vegetables like shredded cabbage, sliced cucumbers, and carrots provide crunch and contrast. The combination of raw and roasted elements keeps the bowl interesting with every bite.

Creamy peanut sauce ties everything together. Made with peanut butter, soy sauce, lime juice, and a touch of maple syrup, this sauce delivers a rich, umami-packed flavor that makes this bowl irresistible.

Toppings like chopped peanuts, cilantro, and sesame seeds add the final touch. They enhance both the visual appeal and the overall flavor, making every bite even more satisfying.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Making this bowl is easier than you might think. Follow these simple steps to create a meal that's as nourishing as it is delicious.

Start by preheating your oven to 400°F. While it heats up, peel and dice the sweet potatoes into bite-sized cubes. Toss them in olive oil, salt, and a pinch of cayenne pepper for extra warmth. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through to ensure even caramelization.

While the sweet potatoes are roasting, prepare the base. Cook quinoa or brown rice according to package instructions. This step can be done ahead of time to make assembling the bowl even quicker.

Next, make the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, and a touch of water until smooth and pourable. Adjust the consistency as needed by adding more water.

Now, it's time to prepare the vegetables. Thinly slice the red cabbage, julienne the carrots, and slice the cucumber into rounds. If adding extra protein, cook tofu or chickpeas at this stage as well.

Once everything is ready, assemble the bowls. Start with a scoop of quinoa or rice at the base, then add the roasted sweet potatoes, fresh veggies, and any additional toppings. Drizzle generously with the peanut sauce and sprinkle chopped peanuts and fresh cilantro on top.

Serve immediately and enjoy a vibrant, flavorful meal packed with nutrients and textures!

Storage Options

This Buddha bowl is great for meal prep and can be stored in separate containers for easy assembly throughout the week.

Store the roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or a skillet to bring back their crisp edges.

Cooked quinoa or rice can also be stored in the fridge for up to 5 days. Keeping it separate prevents it from becoming soggy.

The peanut sauce stays fresh in the fridge for up to a week. If it thickens, simply add a splash of water and stir until smooth again.

For best results, store fresh veggies separately and slice them just before serving to maintain their crunch.

Variations and Substitutions

One of the best things about this Buddha bowl is its versatility. You can easily switch things up based on your preferences or what you have on hand.

Swap out the grain base. Instead of quinoa or brown rice, try farro, couscous, or even cauliflower rice for a lower-carb option.

Change up the protein. While this bowl is already satisfying, you can add grilled tofu, tempeh, or roasted chickpeas for extra protein and texture.

Make it nut-free. If you're allergic to peanuts, substitute almond butter or tahini in the sauce. Both offer a creamy, flavorful alternative that pairs well with the other ingredients.

Boost the greens. Add a handful of fresh spinach, kale, or arugula for extra nutrients and a fresh, leafy contrast.

Spice it up. If you love heat, mix a little sriracha or chili flakes into the peanut sauce for an extra kick.

However you customize it, this Thai Peanut Sweet Potato Buddha Bowl is a surefire way to enjoy a delicious, wholesome meal that satisfies every craving. Get creative and make it your own!

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