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Thai Peanut Sweet Potato Buddha Bowl Recipe - avarecipes.com Thai Peanut Sweet Potato Buddha Bowl Recipe - avarecipes.com Print

Thai Peanut Sweet Potato Buddha Bowl Recipe

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This Thai Peanut Sweet Potato Buddha Bowl is a colorful, nutrient-rich vegan dish packed with roasted sweet potatoes, fresh veggies, protein-rich chickpeas, and a creamy, spicy Thai peanut sauce. Perfect for meal prep or a hearty dinner, this bowl is both satisfying and healthy.

Ingredients

Scale

  • 2 medium sweet potatoes, peeled and diced

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1 cup cooked quinoa

  • 1 cup shredded red cabbage

  • 1 cup chopped cucumber

  • 1/2 cup shredded carrots

  • 1/2 cup edamame (steamed)

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped peanuts

For the Thai Peanut Sauce:

  • 1/4 cup peanut butter

  • 2 tbsp soy sauce

  • 1 tbsp maple syrup

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 garlic clove, minced

  • 1 tsp grated ginger

  • 2–4 tbsp warm water (to thin)

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil and salt. Roast for 25–30 minutes until tender.

  2. In a bowl, whisk together peanut sauce ingredients. Add water gradually until desired consistency is reached.

  3. Assemble bowls with a base of quinoa, then layer on sweet potatoes, cabbage, cucumber, carrots, edamame, cilantro, and peanuts.

  4. Drizzle with Thai peanut sauce just before serving.

Notes

  • You can swap quinoa with brown rice or farro.

  • Add tofu or tempeh for extra protein.

  • Store components separately for up to 4 days for easy meal prep.

Nutrition

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