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Thai Peanut Sweet Potato Buddha Bowl Recipe

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This Thai Peanut Sweet Potato Buddha Bowl is a nourishing and flavorful dish featuring roasted sweet potatoes, fresh vegetables, quinoa, and a rich Thai peanut sauce. Packed with plant-based protein and fiber, it's a perfect healthy meal for lunch or dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup cooked quinoa
  • 1 cup kale or spinach, chopped
  • 1/2 cup red cabbage, shredded
  • 1/2 cup carrots, julienned
  • 1/4 cup roasted peanuts
  • 1/4 cup cilantro, chopped
  • 1/2 avocado, sliced
  • 1 tbsp sesame seeds

For the Thai Peanut Sauce:

  • 1/4 cup peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp maple syrup or honey
  • 1 tsp sriracha (optional)
  • 1 tsp sesame oil
  • 1-2 tbsp water (to thin the sauce)

Instructions

  • Preheat oven to 400°F (200°C). Toss sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
  • Cook quinoa according to package instructions.
  • In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust consistency with water if needed.
  • Assemble bowls with quinoa, roasted sweet potatoes, kale, cabbage, carrots, avocado, and peanuts.
  • Drizzle with peanut sauce, sprinkle with sesame seeds, and garnish with cilantro. Serve immediately.

Notes

  • Swap quinoa with brown rice or cauliflower rice for variety.
  • Add tofu or chickpeas for extra protein.
  • Adjust spice level by adding more or less sriracha.

Nutrition

Find it online: https://ymrecipes.com/thai-peanut-sweet-potato-buddha-bowl-recipe/