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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- 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.
- Cook Quinoa: While the sweet potatoes roast, cook 1 cup of quinoa according to package instructions, typically simmering in water until fluffy and tender.
- 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.
- 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.
- 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.
- Add Fresh Veggies: Top the bowls with sliced red bell pepper, shredded purple cabbage, and sliced cucumber for crunch and color.
- Drizzle Sauce: Generously drizzle the prepared Thai peanut sauce over the assembled ingredients.
- Garnish: Sprinkle chopped cilantro and chopped peanuts on top for fresh herbs and added texture.
- 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
