Description
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nourishing meal packed with roasted sweet potatoes, crisp veggies, creamy avocado, and a rich peanut sauce. Perfect for a quick, healthy, and satisfying plant-based dinner or meal prep option.
Ingredients
Scale
For the Buddha Bowl:
- 2 medium sweet potatoes, diced
- 2 cups broccoli florets
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1 medium avocado, sliced
- Olive oil, salt, and pepper (to taste)
For the Peanut Sauce:
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
For Garnish:
- 1/4 cup chopped cilantro
- 2 tablespoons chopped peanuts
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
- In a large bowl, combine broccoli, cabbage, carrots, and avocado. Toss gently.
- In a small bowl, whisk peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Add a little warm water if needed to thin.
- Assemble bowls by adding veggies, topping with roasted sweet potatoes, and drizzling generously with peanut sauce.
- Garnish with cilantro and chopped peanuts before serving.
Notes
- Swap peanut butter with almond or sunflower seed butter for allergies.
- Add sriracha or chili flakes for a spicy kick.
- Store components separately for meal prep up to 4 days.
- For extra protein, add tofu, chickpeas, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg