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.
Ingredients
Scale
Vegetables
- 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
Peanut Sauce
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Garnish and Seasoning
- 1/4 cup peanuts, chopped (for garnish)
- Salt and pepper, to taste
- Olive oil, for roasting sweet potatoes
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
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: Thai peanut bowl, sweet potato bowl, vegetarian Buddha bowl, peanut sauce recipe, healthy bowl, vegan peanut sauce
