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Thai Peanut Sweet Potato Buddha Bowl Recipe

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This Thai Peanut Sweet Potato Buddha Bowl is a nutritious and flavorful meal featuring roasted sweet potatoes, quinoa, fresh vegetables, and a creamy Thai peanut sauce. Packed with protein, fiber, and healthy fats, it's perfect for a wholesome lunch or dinner.

Ingredients

Scale
  • 1 large sweet potato, cubed
  • 1 cup cooked quinoa
  • 1 cup shredded red cabbage
  • 1 cup baby spinach
  • ½ cup shredded carrots
  • ½ cup chickpeas, drained and rinsed
  • ¼ cup chopped cilantro
  • ¼ cup crushed peanuts
  • 1 tbsp sesame seeds

For the Thai Peanut Sauce:

 

  • ¼ cup peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp sriracha (optional)
  • 2 tbsp water (to thin)

Instructions

 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss sweet potato cubes with a little olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
  3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, sriracha, and water until smooth.
  4. Assemble bowls by dividing quinoa, roasted sweet potatoes, cabbage, spinach, carrots, and chickpeas among serving bowls.
  5. Drizzle with Thai peanut sauce and top with cilantro, peanuts, and sesame seeds.
  6. Serve immediately and enjoy!

Notes

  • Substitute quinoa with brown rice or cauliflower rice for variety.
  • Add grilled tofu or tempeh for extra protein.

 

  • Adjust peanut sauce consistency by adding more water if needed.

Nutrition

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