Thai Peanut Sweet Potato Buddha Bowl Recipe
A vibrant and healthy Thai Peanut Sweet Potato Buddha Bowl featuring roasted sweet potatoes, fresh vegetables, and a creamy, tangy peanut sauce. This nourishing bowl offers a perfect balance of flavors and textures, ideal for a wholesome lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main dish, Bowl
- Method: Roasting, Mixing
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 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
- Salt and pepper, to taste
- Olive oil, for roasting
Garnish
- 1/4 cup peanuts, chopped
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Chop the broccoli into florets, shred green cabbage, grate the carrots, and slice the avocado. Chop the fresh cilantro and peanuts for garnish.
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the sweet potatoes are golden brown and tender.
- Mix Vegetables: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado, tossing gently to mix.
- Make Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and a pinch of salt and pepper until the mixture is smooth and creamy.
- Assemble Bowl: Arrange the mixed vegetables into serving bowls, add the roasted sweet potatoes on top, drizzle generously with the peanut sauce, and garnish with chopped cilantro and peanuts for added crunch and flavor.
Notes
- Use creamy peanut butter for a smooth sauce, or natural peanut butter for a more textured sauce.
- Roast sweet potatoes evenly by spreading them out in a single layer to ensure crisp edges.
- For a vegan version, ensure soy sauce is gluten-free and not brewed with wheat.
- Try adding cooked quinoa or brown rice for a more filling meal.
- Adjust the lime juice and maple syrup amounts to balance the peanut sauce’s tanginess and sweetness to taste.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: Thai bowl, peanut sauce, sweet potato, vegan meal, healthy bowl, Buddha bowl, roasted vegetables
