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–+ servings
Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl for Vibrant Healthy Meals

A vibrant Thai Peanut Sweet Potato Buddha Bowl filled with flavors, textures, and nourishing ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 4 medium Sweet Potatoes Substitution: Butternut squash works as a similar sweet alternative.
  • 2 tablespoons Olive Oil Can substitute with avocado oil for a higher smoke point.
  • to taste Salt Adjust according to taste preferences.
  • to taste Pepper Adjust according to taste preferences.
  • 2 cups Broccoli Florets Substitution: Cauliflower can be used for a different texture.
  • 2 cups Cabbage (shredded) Red cabbage adds color; can also use kale.
  • 1 cup Carrots (grated) Substitution: Zucchini can be grated as an alternative.
  • 1 medium Avocado (sliced) This ingredient is optional but enhances texture.
For the Peanut Sauce
  • 1/2 cup Peanut Butter Substitution: Almond butter for a nut-free option.
  • 2 tablespoons Soy Sauce Substitution: Tamari for a gluten-free variant.
  • 2 tablespoons Maple Syrup Substitution: Honey or agave syrup can be used.
  • 2 tablespoons Lime Juice Fresh lime juice preferred, lemon juice can substitute.
  • 1 teaspoon Sesame Oil Use toasted sesame oil for deeper flavor; can omit if unavailable.
For Garnishing
  • 1/4 cup Cilantro (for garnish) Can omit for those who dislike cilantro; green onions can substitute.
  • 1/4 cup Chopped Peanuts (for garnish) Substitution: Almonds or sunflower seeds can replace.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by preparing all the vegetables for your Thai Peanut Sweet Potato Buddha Bowl. Dice the sweet potatoes into uniform cubes, chop the broccoli florets into bite-sized pieces, slice the avocado, and grate the carrots.
  2. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes, turning midway.
  3. While the sweet potatoes are roasting, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado in a large mixing bowl.
  4. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and creamy.
  5. To assemble the Buddha Bowl, start with your mixed vegetables, layer on the roasted sweet potatoes, and drizzle peanut sauce over the top.
  6. Garnish with fresh cilantro and chopped peanuts. Enjoy immediately or store leftovers in airtight containers.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 12000IUVitamin C: 80mgCalcium: 80mgIron: 3mg

Notes

Store leftovers with the peanut sauce separate to maintain freshness and texture.

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