Name: Thai Peanut Sweet Potato Buddha Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 cup broccoli florets; 1 cup shredded green cabbage; 1 avocado, sliced; 1/2 cup carrots, grated; 1/4 cup fresh cilantro, chopped; 1/2 cup peanut butter; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 tablespoon lime juice; 1 teaspoon sesame oil; 1/4 cup peanuts, chopped (for garnish); Salt and pepper, to taste; Olive oil, for roasting sweet potatoes

Jump to Recipe

If you’re craving a vibrant, nourishing dish that bursts with flavors and textures, look no further than this Thai Peanut Sweet Potato Buddha Bowl. It’s a perfect harmony of creamy peanut sauce, tender roasted sweet potatoes, and fresh veggies that come together to create a meal that feels both indulgent and wholesome. Whether you’re cooking for lunch, dinner, or meal prep, this bowl is guaranteed to brighten your day and satisfy your taste buds with every bite.

Thai Peanut Sweet Potato Buddha Bowl Recipe - Recipe Image

Ingredients You’ll Need

The beauty of making a Thai Peanut Sweet Potato Buddha Bowl lies in its simple, fresh ingredients that each play a crucial role in delivering flavor, crunch, creaminess, and color. Every item has been thoughtfully chosen to balance one another and make your bowl a complete, satisfying meal.

Sweet potatoes: Roasting brings out their natural sweetness and gives a soft but slightly crispy texture.
Broccoli florets: Add a wholesome crunch and boost the bowl’s green vibrancy.
Shredded green cabbage: Provides a refreshing crispness and mild peppery notes.
Avocado: Adds a creamy, buttery richness that complements the peanut sauce perfectly.
Grated carrots: Offer a subtle sweetness and bright orange color that enlivens the plate.
Fresh cilantro: A fresh herb that adds a lovely herby brightness and aroma.
Peanuts (chopped): The perfect crunchy garnish to echo the peanut flavor in the sauce.
Peanut butter: The star of the sauce, delivering creamy, nutty depth.
Soy sauce: Brings a salty umami kick to balance the sweetness.
Maple syrup: Adds a natural sweetness that rounds out the peanut sauce.
Lime juice: Gives a zesty brightness that lifts the whole bowl’s profile.
Sesame oil: Offers a toasty, aromatic finish to the sauce.
Salt and pepper: Essential seasonings to enhance all the flavors.

How to Make Thai Peanut Sweet Potato Buddha Bowl

Step 1: Prep Your Veggies

Start by peeling and dicing your sweet potatoes into bite-sized pieces so they roast evenly. Chop the broccoli into small florets—this will help them mix well throughout the bowl. Slice the avocado just before assembling to keep it fresh and vibrant, and grate the carrots to add lovely texture. Having everything prepped upfront makes the cooking process smooth and enjoyable.

Step 2: Roast the Sweet Potatoes

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lay the diced sweet potatoes on a baking sheet, drizzle with a touch of olive oil, and season with salt and pepper. Roast for about 25 to 30 minutes until they turn golden brown and slightly crispy on the edges—this caramelization boosts their flavor and adds a wonderful contrast to the softer veggies in the bowl.

Step 3: Mix the Fresh Vegetables

In a large bowl, combine the broccoli florets, shredded green cabbage, grated carrots, and sliced avocado. These fresh, crisp elements bring a vibrant, refreshing bite that balances the richness of the peanut sauce and the roasted sweet potatoes.

Step 4: Whisk the Peanut Sauce

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and luscious. This sauce is the magic that ties the entire Thai Peanut Sweet Potato Buddha Bowl together, offering creamy, tangy, sweet, and salty notes all at once.

Step 5: Assemble Your Thai Peanut Sweet Potato Buddha Bowl

Layer your bowl by starting with the mixed fresh vegetables, then add the golden roasted sweet potatoes on top. Drizzle generously with the peanut sauce, then finish garnishing with chopped fresh cilantro and crunchy peanuts. Every component shines in this bowl, creating layers of flavor that will have you coming back for seconds.

How to Serve Thai Peanut Sweet Potato Buddha Bowl

Garnishes

Add extra chopped peanuts for crunch and a sprinkle of freshly chopped cilantro for a burst of herbaceous brightness. If you prefer a little heat, toss on some red pepper flakes or sliced fresh chili to spice things up beautifully without overpowering the dish.

Side Dishes

This bowl works wonderfully as a standalone meal, but if you want to serve it alongside something else, consider simple jasmine rice or quinoa to soak up any extra peanut sauce. Light cucumber salad or pickled vegetables also provide a crisp, tangy contrast that complements the bowl perfectly.

Creative Ways to Present

For a fun twist, try serving your Thai Peanut Sweet Potato Buddha Bowl in a hollowed-out sweet potato or a large leaf of romaine lettuce for a playful, handheld option. You can also layer it in a mason jar for a vibrant grab-and-go lunch that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the peanut sauce separately to prevent the veggies from becoming soggy, then drizzle it over just before eating.

Freezing

The roasted sweet potatoes freeze beautifully, so if you want to prep in bulk, freeze them in meal-sized portions. Just note that fresh ingredients like avocado and cabbage don’t freeze well, so add those fresh when you serve.

Reheating

To reheat, warm the roasted sweet potatoes in the oven or microwave until heated through. Toss the fresh veggies and avocado in just before serving to keep their crispness intact. Add the peanut sauce fresh for the best flavor experience.

FAQs

Can I use crunchy peanut butter for the sauce?

Absolutely! Crunchy peanut butter will add even more texture to the sauce, which can be really delightful. Just be sure to whisk it thoroughly so the sauce is well combined.

Is this dish suitable for vegans?

Yes, the Thai Peanut Sweet Potato Buddha Bowl is 100 percent vegan as long as you use a vegan-certified soy sauce. It’s packed with plant-based goodness from start to finish.

What can I substitute for soy sauce if I’m gluten-free?

Tamari is a perfect gluten-free alternative that maintains the savory, umami flavor soy sauce provides without the gluten.

Can I add protein to this Buddha bowl?

For a protein boost, grilled tofu, tempeh, or chickpeas pair beautifully with the peanut sauce and veggies, making the bowl even more filling.

How spicy is this recipe?

This Thai Peanut Sweet Potato Buddha Bowl is mildly spiced, but you can easily adjust the heat by adding chili flakes or a dash of sriracha to the peanut sauce if you like things a little hotter.

Final Thoughts

Once you try this Thai Peanut Sweet Potato Buddha Bowl, it’s bound to become a regular favorite in your kitchen. It’s easy to make, packed with nutrients, and absolutely bursting with a delightful combination of textures and flavors. Go ahead, treat yourself to something wholesome, vibrant, and utterly comforting—you won’t regret it!

Thai Peanut Sweet Potato Buddha Bowl Recipe

★★★★★

4.8 from 14 reviews

Author: Hugo
Total Time: 45 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

A vibrant and nutritious Thai Peanut Sweet Potato Buddha Bowl combining roasted sweet potatoes and fresh vegetables with a creamy, tangy peanut sauce, perfect for a wholesome vegetarian meal.

Instructions

Prepare the ingredients: Dice the sweet potatoes, chop the broccoli into florets, slice the avocado, and grate the carrots to ready all fresh components for assembly.
Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes 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.
Mix the vegetables: In a large bowl, combine the broccoli florets, shredded green cabbage, grated carrots, and sliced avocado gently to maintain their texture and freshness.
Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until the sauce is smooth and well combined.
Assemble the bowl: Layer the mixed vegetables in bowls, top with the roasted sweet potatoes, and drizzle generously with the peanut sauce. Garnish with fresh cilantro and chopped peanuts for added crunch and flavor.

Notes

Roast the sweet potatoes on a single layer to ensure even cooking and caramelization.
The peanut sauce can be adjusted for sweetness or saltiness according to taste preferences.
For a spicier kick, add a pinch of red chili flakes to the peanut sauce.
Use gluten-free tamari instead of soy sauce to make this dish gluten-free.
This recipe is naturally vegetarian and can be made vegan by ensuring the peanut butter contains no animal products.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Salad Bowl
Method: Roasting and Mixing
Cuisine: Thai