Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day
As the leaves start to turn golden and the air brings a crisp embrace, I find myself craving the warm, comforting flavors that fill my kitchen with joy. One of my go-to recipes that always brightens my day is this Thai Peanut Sweet Potato Buddha Bowl. It’s a vibrant collage of roasted sweet potatoes, crunchy vegetables, and a rich, creamy peanut sauce that wraps you in a cozy hug with every bite. Easy to whip up for a weeknight dinner or Sunday meal prep, this dish brings nourishment and happiness to the table. Plus, you’ll find it’s the perfect recipe to make ahead for busy weekdays — this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Bursting with Flavors: The fusion of creamy peanut sauce with sweet roasted sweet potatoes creates an irresistible taste sensation.
- Quick & Easy: This recipe is perfect for an easy weeknight dinner, with simple steps that won’t keep you in the kitchen for long.
- Colorful & Nourishing: Packed with vibrant vegetables, this bowl not only looks beautiful but also offers a hearty mix of vitamins and nutrients.
- Versatile: You can easily customize it with seasonal ingredients, making it ideal for different times of the year.
- Crowd-Pleasing: Whether you’re serving family or friends, this bowl is sure to win hearts and bellies!
Gather These Simple Ingredients
- 4 medium sweet potatoes (roasted)
- 2 tablespoons olive oil
- To taste salt
- To taste pepper
- 2 cups broccoli florets (or cauliflower)
- 2 cups shredded cabbage
- 1 cup grated carrots (or radishes)
- 1 medium avocado (or tahini/sunflower seeds)
- 1/2 cup peanut butter (or almond butter)
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons maple syrup (or agave syrup)
- 2 tablespoons lime juice (or lemon juice)
- 1 tablespoon sesame oil (omit for nut-free)
- 1/4 cup cilantro (or parsley)
- 1/4 cup chopped peanuts (or sunflower seeds)
How to Make Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day
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Preheat your oven to 400°F (200°C). Start by peeling and cutting your sweet potatoes into bite-sized cubes. Toss them in a bowl with olive oil, salt, and pepper, ensuring they’re evenly coated for optimal roasting.
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Spread the sweet potato cubes in a single layer on a baking sheet and roast for about 25–30 minutes, or until golden and tender, flipping halfway through for even browning.
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While the sweet potatoes are roasting, prepare your vegetables. Steam the broccoli florets for about 4–5 minutes until bright green and tender but still crisp. You can also use raw broccoli for a crunchier texture!
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In a large bowl, combine the shredded cabbage and grated carrots. This colorful mix adds a refreshing crunch to your Buddha bowl.
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Next, let’s make the creamy Thai peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and velvety. If it’s too thick, add a little water to reach your desired consistency.
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Once the sweet potatoes are done roasting, it’s time to assemble your Buddha bowl. Start with a base of the cabbage and carrot mixture, then layer in the roasted sweet potatoes and steamed broccoli.
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Top it all off with slices of avocado for that creamy richness, a drizzle of the peanut sauce, and a sprinkle of chopped peanuts and cilantro for added flavor.
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Serve immediately and enjoy a wholesome bowl of goodness that is as beautiful as it is delicious!
Delicious Variations to Try
- Swap out the sweet potatoes for roasted butternut squash for a seasonal twist that adds a nutty sweetness.
- Add a handful of cooked quinoa or brown rice at the base for an even heartier Buddha bowl.
- For an extra kick, toss in some sliced jalapeños or a dash of hot sauce to spice things up!
- Consider using tahini or sunflower seeds as an alternative to peanut butter for a nut-free version of this delightful dish.
Chef Emma’s Helpful Tips
- Make-Ahead: Roast your sweet potatoes and prep the veggies ahead of time so when you’re ready to enjoy, all you need to do is assemble and drizzle on that tasty sauce.
- Slicing Avocado: To easily slice your avocado, cut it in half, remove the pit, and then make slices while still in the skin. Scoop out with a spoon for easy serving!
- Storage Suggestions: Keep your peanut sauce separate when storing leftovers to prevent the veggies from becoming soggy. Everything else can be stored together in an airtight container in the fridge for up to 3 days.
- Customizable Options: Feel free to experiment with other vegetables or proteins, such as grilled chicken or chickpeas, to make this bowl your own!
Nutrition Information per Serving
- Serving Size: 1 Buddha bowl
- Calories: 450
- Carbs: 50g
- Sugar: 10g
- Fat: 22g
- Protein: 12g
- Sodium: 350mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The sweet potatoes and veggies can be prepped in advance, and the dish can be assembled quickly when you’re ready to eat.
Can I use different ingredients?
Of course! Feel free to swap the vegetables based on what you have on hand, and experiment with different nut butters for unique flavors.
How do I store leftovers?
Store in an airtight container in the fridge. Keep the peanut sauce separate for best results.
How long does it last?
Leftovers will keep for about 3 days in the refrigerator.
Wrapping It Up
This Thai Peanut Sweet Potato Buddha Bowl is more than just a meal; it’s a delightful journey of flavors that wraps you in warmth and comfort. Perfect for any time you need a little brightness in your day, it’s sure to become a beloved staple for you and your loved ones. Save this recipe to your cozy meal prep board so it’s handy when the craving for something delicious and nourishing strikes! Enjoy every bite, my friends!
Thai Peanut Sweet Potato Buddha Bowl
Ingredients
For the Buddha Bowl
- 4 medium sweet potatoes (roasted)
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 2 cups broccoli florets (or cauliflower)
- 2 cups shredded cabbage
- 1 cup grated carrots (or radishes)
- 1 medium avocado (or tahini/sunflower seeds)
- 1/2 cup peanut butter (or almond butter)
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons maple syrup (or agave syrup)
- 2 tablespoons lime juice (or lemon juice)
- 1 tablespoon sesame oil (omit for nut-free)
- 1/4 cup cilantro (or parsley)
- 1/4 cup chopped peanuts (or sunflower seeds)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Start by peeling and cutting your sweet potatoes into bite-sized cubes. Toss them in a bowl with olive oil, salt, and pepper, ensuring they’re evenly coated for optimal roasting.
- Spread the sweet potato cubes in a single layer on a baking sheet and roast for about 25–30 minutes, or until golden and tender, flipping halfway through for even browning.
- While the sweet potatoes are roasting, prepare your vegetables. Steam the broccoli florets for about 4–5 minutes until bright green and tender but still crisp.
- In a large bowl, combine the shredded cabbage and grated carrots. This colorful mix adds a refreshing crunch to your Buddha bowl.
- In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and velvety. If it’s too thick, add a little water to reach your desired consistency.
Assembly
- Once the sweet potatoes are done roasting, start with a base of the cabbage and carrot mixture, then layer in the roasted sweet potatoes and steamed broccoli.
- Top it all off with slices of avocado, a drizzle of the peanut sauce, and a sprinkle of chopped peanuts and cilantro for added flavor.
- Serve immediately and enjoy a wholesome bowl of goodness that is as beautiful as it is delicious!
