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–+ servings

Thai Peanut Sweet Potato Buddha Bowl

A nutritious and flavorful bowl featuring roasted sweet potatoes, fresh vegetables, and a creamy Thai peanut sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai, Vegetarian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Bowl Base
  • 2 medium sweet potatoes peeled and cubed
  • 2 cups cooked quinoa or brown rice
  • 1 cup chickpeas canned or cooked
Vegetables
  • 1 cup red bell pepper sliced
  • 1 cup cucumber sliced
  • 1 cup carrots shredded
  • 1 cup baby spinach
Thai Peanut Sauce
  • 1/2 cup peanut butter smooth
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon ginger grated
  • 1 clove garlic minced
  • 2-4 tablespoons water to thin sauce
Toppings
  • 1/4 cup chopped peanuts for garnish
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon sesame seeds optional

Method
 

Prepare Sweet Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with olive oil, salt, and pepper.
  3. Spread them on a baking sheet and roast for 25-30 minutes until tender.
Make Thai Peanut Sauce
  1. In a mixing bowl, combine peanut butter, soy sauce, maple syrup, lime juice, ginger, and garlic.
  2. Whisk until smooth, adding water to reach desired consistency.
Assemble Buddha Bowl
  1. In each bowl, layer cooked quinoa, roasted sweet potatoes, chickpeas, and fresh vegetables.
  2. Drizzle with Thai peanut sauce and top with chopped peanuts, cilantro, and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gFiber: 10gSugar: 8g

Notes

Feel free to customize the vegetables and toppings based on your preference.

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