Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something truly comforting about the rich, nutty aroma of roasted sweet potatoes mingling with creamy Thai peanut sauce. It’s a dish that hits all the right notes—sweet, savory, crunchy, and satisfying.

I first discovered this bowl during a late-night fridge raid, inspired by leftover roasted veggies and a half-used jar of peanut butter. What started as a last-minute meal has turned into a plant-based staple in my kitchen, and now, it's a favorite for busy weeknights or easy meal prep.

Let me show you why this vibrant, flavor-packed Buddha bowl belongs in your weekly rotation.

Why You’ll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready to fall in love with your new favorite plant-based meal. This Thai Peanut Sweet Potato Buddha Bowl is the perfect combination of comfort, nutrition, and bold flavors.

First off, it’s incredibly easy to make. Most of the prep happens on a single sheet pan, and the peanut sauce whips up in just minutes—making it ideal for quick lunches or weeknight dinners.

It's a feast for your eyes and your body. Loaded with vibrant roasted vegetables, crunchy cabbage, protein-rich chickpeas, and creamy peanut sauce, it’s a nutrient-packed bowl that doesn’t skimp on flavor.

Budget-friendly and pantry-friendly ingredients make this recipe a go-to even when the fridge looks sparse. Sweet potatoes, canned chickpeas, and basic spices create a flavorful foundation without a long grocery list.

This bowl is also highly customizable. Whether you're gluten-free, vegan, or just looking to clean out the fridge, the recipe adapts beautifully to whatever you have on hand.

Once you try it, you’ll want to make a double batch—the leftovers are even better the next day.

Ingredients Notes

The beauty of this Thai Peanut Sweet Potato Buddha Bowl lies in its vibrant, whole-food ingredients. Each component is thoughtfully chosen to deliver both taste and nutrition.

Sweet potatoes are the heart of this bowl. When roasted, they become caramelized and tender, offering a natural sweetness that balances perfectly with the savory peanut sauce. I like to leave the skin on for added fiber and texture.

Chickpeas bring a plant-based protein boost. Roasting them alongside the sweet potatoes adds a crispy contrast, and their mild flavor soaks up the spices beautifully. Be sure to pat them dry for maximum crispiness.

Red cabbage adds color, crunch, and a slightly peppery bite. It's best served raw in this dish, providing freshness and texture to complement the roasted elements.

The peanut sauce is where the magic happens. Made with creamy peanut butter, lime juice, soy sauce, garlic, and a touch of maple syrup, it’s tangy, salty, and just a little sweet. A splash of warm water helps it reach the perfect drizzling consistency.

You'll want a baking sheet for roasting and a blender or whisk for the sauce. No fancy equipment required—just your oven, a knife, and a mixing bowl or two.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Making this Buddha bowl is a straightforward process that’s perfect for batch cooking or weeknight meals. Here's how it comes together from start to finish.

Start by preheating your oven to 425°F. While the oven heats, peel (or scrub) and cube the sweet potatoes into 1-inch pieces. Drain and pat dry a can of chickpeas, then toss both with olive oil, smoked paprika, garlic powder, and a pinch of salt.

Spread the sweet potatoes and chickpeas on a lined baking sheet in a single layer. Roast them for 25-30 minutes, flipping halfway through, until the potatoes are tender and the chickpeas are golden and slightly crisp.

While the vegetables roast, prepare the peanut sauce. In a small bowl or blender, combine peanut butter, lime juice, soy sauce (or tamari for gluten-free), maple syrup, minced garlic, and grated ginger. Add warm water a tablespoon at a time until the sauce is smooth and pourable.

Prepare your bowl components: thinly slice red cabbage, julienne carrots, and if you’re using rice or quinoa, make sure it’s cooked and ready. These fresh ingredients add a crisp counterpoint to the roasted ones.

Once everything is ready, build your bowls. Start with a base of rice or greens, then pile on the roasted sweet potatoes and chickpeas. Add the raw veggies, drizzle generously with peanut sauce, and sprinkle with chopped peanuts or sesame seeds if desired.

From start to finish, this meal takes about 40 minutes, and the result is a warm, hearty, and colorful bowl that’s as satisfying as it is good for you.

Storage Options

This Buddha bowl is perfect for meal prep and stores beautifully, making it ideal for busy weeks.

Store each component separately in airtight containers to maintain texture. The roasted sweet potatoes and chickpeas will keep in the refrigerator for up to 4 days.

The peanut sauce can be stored in a sealed jar for up to a week in the fridge. It may thicken as it chills—just stir in a little warm water before serving to loosen it up.

If you’ve already assembled the bowls, they’ll keep well for 2-3 days in the fridge. For the best texture, keep raw veggies and dressing separate until ready to eat.

To reheat, simply warm the roasted ingredients in a microwave or skillet, then add the fresh toppings and drizzle with sauce for a quick, satisfying meal.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily switch things up based on what you have in your fridge or pantry.

Swap the sweet potatoes for butternut squash, carrots, or even cauliflower for a slightly different flavor and texture. All roast beautifully and hold up well in the bowl.

If you're not a fan of chickpeas, try tofu, tempeh, or even edamame for protein. Pressed and roasted tofu takes on a deliciously chewy texture that’s amazing with the peanut sauce.

Don’t have red cabbage? No problem—romaine, spinach, or kale make great substitutes. A quick massage with lemon juice or oil will soften tougher greens.

You can also spice up the sauce. Add Sriracha or a dash of red pepper flakes for heat, or use coconut milk instead of water for a creamier, Thai-inspired twist.

Don’t be afraid to get creative. This recipe is a blueprint—you can mix and match based on your cravings, dietary needs, or seasonal produce.

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