Thai Peanut Sweet Potato Buddha Bowl Recipe

Introduction

This Thai Peanut Sweet Potato Buddha Bowl is a vibrant and nourishing meal packed with fresh veggies, hearty quinoa, and a rich, creamy peanut sauce. Perfect for a wholesome lunch or dinner, it combines warm roasted sweet potatoes with crunchy vegetables and bold flavors for a satisfying dish.

Ingredients

• 2 medium sweet potatoes, cubed (about 4 cups)
• 1 cup quinoa (uncooked)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups mixed greens (spinach, kale, or your favorite blend)
• 1 large red bell pepper, sliced
• 2 cups shredded purple cabbage
• 1 large cucumber, sliced
• 1/2 cup chopped cilantro
• 1/2 cup chopped peanuts
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce (or tamari for gluten-free option)
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons maple syrup or honey
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2-4 tablespoons water (to thin as needed)
• Optional: 1/2 teaspoon red chili flakes for heat
• 1 tablespoon olive oil (for roasting sweet potatoes)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through to ensure even cooking.
3. Step 3: While the sweet potatoes roast, cook the quinoa according to the package instructions, then set aside.
4. Step 4: Prepare the Thai peanut sauce by whisking together the peanut butter, soy sauce, lime juice, maple syrup or honey, minced garlic, grated ginger, and red chili flakes if using. Add water gradually to reach your desired sauce consistency.
5. Step 5: Warm the chickpeas in a small pan with a pinch of salt and any favorite spices you like.
6. Step 6: To assemble the bowls, start with a base of mixed greens. Then layer on the roasted sweet potatoes, cooked quinoa, and warm chickpeas.
7. Step 7: Top the bowl with sliced red bell pepper, shredded purple cabbage, and cucumber slices.
8. Step 8: Drizzle generously with the prepared Thai peanut sauce.
9. Step 9: Garnish with chopped cilantro and peanuts for added texture and flavor.
10. Step 10: Add any additional toppings you enjoy, such as avocado, sesame seeds, or extra chili flakes.

Tips & Variations

• Swap quinoa for brown rice or couscous if preferred.
• For a vegan option, use maple syrup instead of honey in the sauce.
• Add a squeeze of fresh lime on top just before serving to brighten the flavors.
• Roast chickpeas for a crunchy texture instead of warming them soft.
• Adjust the amount of water in the peanut sauce to make it thicker for dipping or thinner for drizzling.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the peanut sauce refrigerated as well. When ready to eat, reheat the quinoa, sweet potatoes, and chickpeas gently in the microwave or on the stove, then freshen the bowl with raw veggies and sauce as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare each component in advance and store them separately. Assemble bowls just before serving to keep the fresh veggies crisp.

Is this dish gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce in the peanut sauce.

Thai Peanut Sweet Potato Buddha Bowl Recipe

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★★★★★

4.4 from 115 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutritious meal combining roasted sweet potatoes, fluffy quinoa, warm chickpeas, and fresh crisp veggies, all drizzled with a creamy, tangy Thai peanut sauce. It’s a perfect blend of sweet, savory, and spicy flavors, ideal for a wholesome lunch or dinner.

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Ingredients

Scale 1x2x3x

Vegetables & Grains

• 2 medium sweet potatoes, cubed (about 4 cups)
• 1 cup quinoa (uncooked)
• 4 cups mixed greens (spinach, kale, or your favorite blend)
• 1 large red bell pepper, sliced
• 2 cups shredded purple cabbage
• 1 large cucumber, sliced

Protein & Nuts

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup chopped peanuts

Thai Peanut Sauce

• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce (or tamari for gluten-free option)
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons maple syrup or honey
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2–4 tablespoons water (to thin as needed)
• Optional: 1/2 teaspoon red chili flakes for heat

Herbs & Seasoning

• 1/2 cup chopped cilantro
• Salt and pepper to taste
• 1 tablespoon olive oil (for roasting)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
2. Roast Sweet Potatoes: Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
3. Cook Quinoa: While the sweet potatoes roast, cook 1 cup of quinoa according to package instructions, typically simmering in water until fluffy and tender.
4. Prepare Thai Peanut Sauce: In a bowl, whisk together creamy peanut butter, soy sauce, lime juice, maple syrup or honey, minced garlic, grated ginger, and optional red chili flakes. Add water gradually, 2-4 tablespoons, to thin the sauce to your desired consistency.
5. Warm Chickpeas: In a small pan, warm the drained chickpeas with a pinch of salt and any preferred spices over medium heat until heated through, about 3-5 minutes.
6. Assemble Bowls: Start by placing the mixed greens as a base in each bowl. Layer on the roasted sweet potatoes, cooked quinoa, and warm chickpeas.
7. Add Fresh Veggies: Top the bowls with sliced red bell pepper, shredded purple cabbage, and sliced cucumber for crunch and color.
8. Drizzle Sauce: Generously drizzle the prepared Thai peanut sauce over the assembled ingredients.
9. Garnish: Sprinkle chopped cilantro and chopped peanuts on top for fresh herbs and added texture.
10. Serve: Optionally, add any additional toppings or chili flakes as desired and serve immediately for a fresh, wholesome meal.

Notes

• For a gluten-free version, use tamari instead of soy sauce.
• You can substitute maple syrup with honey or agave nectar depending on your preference.
• Adjust the red chili flakes in the sauce to control heat level or omit if you prefer mild.
• The bowl can be served warm or at room temperature, making it great for meal prep.
• Feel free to swap in other vegetables like carrots or snap peas for variety.
• To make it vegan, use maple syrup instead of honey.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Thai

Keywords: Thai peanut sweet potato bowl, Buddha bowl recipe, vegan Thai peanut sauce, roasted sweet potatoes, healthy quinoa bowl, gluten-free Thai recipe, plant-based lunch, easy meal prep bowl