Thai Peanut Sweet Potato Buddha Bowl
Make this flavorful and balanced Buddha bowl featuring roasted sweet potatoes, crisp vegetables, and a creamy Thai peanut sauce. It is a satisfying meal perfect for weeknight dinners or healthy meal prep.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting and Assembly
- Cuisine: Asian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups mixed greens (spinach or kale)
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1/2 cup chopped peanuts, for topping
- For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cubed sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, turning halfway, until tender and slightly caramelized.
- While the sweet potatoes roast, cook the quinoa. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- Prepare the Thai Peanut Sauce. In a small bowl, whisk together peanut butter, warm water, soy sauce, rice vinegar, maple syrup, lime juice, ginger, and garlic until smooth and creamy. Add more water, one teaspoon at a time, if you prefer a thinner consistency.
- Assemble the bowls. Divide the cooked quinoa among four bowls to form the base.
- Arrange the roasted sweet potatoes, rinsed chickpeas, mixed greens, shredded cabbage, and julienned carrots neatly over the quinoa in sections.
- Drizzle a generous amount of the Thai Peanut Sauce over all the components in each bowl.
- Sprinkle with chopped peanuts before serving.
Notes
- For a high-protein vegetarian meal, you can add 4 ounces of baked or pan-fried tofu cubes to each bowl.
- This recipe works well for easy meal prep; store the sauce separately and add it just before eating.
- If you prefer gluten free comfort food, ensure you use tamari instead of soy sauce in the dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 14
- Sodium: 550
- Fat: 30
- Saturated Fat: 4
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 12
- Protein: 20
- Cholesterol: 0