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Thai Peanut Sweet Potato Buddha Bowl Recipe

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4 from 9 reviews

This vibrant Thai Peanut Sweet Potato Buddha Bowl offers a colorful and nutritious blend of roasted sweet potatoes, fresh vegetables, and a creamy, tangy peanut sauce. Packed with wholesome ingredients and bursting with flavor, it’s a perfect plant-based meal that’s easy to prepare and satisfying.

Ingredients

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Vegetables

  • 1 cup broccoli florets
  • 1 cup shredded green cabbage
  • 1/2 cup carrots, grated
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped

Peanut Sauce

  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil

Garnish

  • 1/4 cup peanuts, chopped

Instructions

  1. Prepare the Ingredients: Dice the sweet potatoes, chop the broccoli florets, slice the avocado, and grate the carrots so all vegetables are ready for assembling and roasting.
  2. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until they are golden brown and tender.
  3. Mix the Vegetables: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado to create the fresh vegetable base of the bowl.
  4. Make the Peanut Sauce: Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a small bowl until smooth, creating a creamy and flavorful dressing for the bowl.
  5. Assemble the Buddha Bowl: Arrange the mixed vegetables in serving bowls, top with the warm roasted sweet potatoes, and drizzle with the prepared peanut sauce.
  6. Garnish and Serve: Sprinkle chopped cilantro and peanuts on top for added texture and zest, then serve immediately for a fresh and hearty meal.

Notes

  • For a spicier kick, add a pinch of chili flakes or a drizzle of sriracha to the peanut sauce.
  • Use gluten-free soy sauce or tamari to make the recipe gluten-free.
  • To save time, sweet potatoes can be roasted in advance and warmed before serving.
  • Customize with additional vegetables like bell peppers or snap peas for extra variety.
  • Make it vegan by ensuring the peanut butter and soy sauce used are free from animal products.

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