Save
The Thai Peanut Sweet Potato Buddha Bowl is my go-to for a vibrant dinner packed with flavor and nutrition. Roasted sweet potatoes pair beautifully with crisp veggies and creamy peanut sauce. This recipe is a staple for busy nights and perfect when you want a dish that feels both comforting and fresh.
The first time I made this bowl was out of fridge odds and ends but one bite of that peanut sauce and it became a weekly craving in my house. We even love building our own bowls at the table.
Ingredients
- Sweet potatoes: give natural sweetness and hearty texture choose ones that are smooth and heavy for their size
- Broccoli florets: add crunch and nutrition pick deep green buds with no yellowing
- Shredded green cabbage: brings crisp freshness look for tight heads that feel dense
- Avocado: supplies creamy richness and healthy fats a gentle squeeze should yield to slight pressure
- Carrots: add brightness and a slight earthy taste choose firm carrots with a bright orange color
- Fresh cilantro: adds herby zing wash well to avoid sandy bits
- Peanuts: give an irresistible salty crunch for garnish toasted are best
- Peanut butter: forms the rich and creamy base of the sauce natural no-stir versions work well
- Soy sauce: builds depth and umami go for low sodium if you are watching salt
- Maple syrup: brings out the sweetness in the sauce pure syrup gives the best flavor
- Lime juice: lifts and brightens squeeze fresh limes for best taste
- Sesame oil: ties the sauce together use toasted for a deep aroma
- Salt and pepper: bring out all the flavors adjust to your liking
Step-by-Step Instructions
- Prep the Veggies:
- Wash peel and dice your sweet potatoes into small cubes for even roasting. Chop broccoli into bite-sized florets. Slice avocado and grate carrots using a box grater or food processor.
- Roast the Sweet Potatoes:
- Set oven to four hundred degrees Fahrenheit. Spread sweet potato cubes in a single layer on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for twenty five to thirty minutes flipping halfway through till golden and caramelized on the edges.
- Mix the Vegetables:
- In a large mixing bowl toss together the raw broccoli shredded cabbage grated carrots and sliced avocado. Keep the textures separate if you like to layer them in the bowls.
- Make the Peanut Sauce:
- In a separate bowl whisk peanut butter soy sauce maple syrup lime juice and sesame oil until completely smooth and glossy. If too thick add a bit of warm water one spoonful at a time until pourable.
- Assemble the Buddha Bowls:
- Layer the veggie mix in each bowl. Top generously with warm roasted sweet potatoes. Drizzle with the peanut sauce then scatter chopped peanuts and cilantro over the top for crunch and freshness.
Save
Peanut butter is my favorite here its creamy rich texture makes everything come together. My kids love making extra sauce to dip veggies on the side and family peanut sauce taste tests have become a weekend tradition.
Storage Tips
To keep everything fresh store the components separately. Place veggies and sweet potatoes in one container and peanut sauce in another. This keeps things crisp and prevents sogginess. The bowl stays tasty for three days in the fridge and greens do not wilt as quickly if undressed.
Ingredient Substitutions
Swap out sweet potatoes for butternut squash or even roasted carrots if that is what you have. For the peanut sauce try sunflower seed butter for allergy friendly bowls. Shredded red cabbage or spinach works just as well as green cabbage. Use whatever crunchy veggies you love.
Serving Suggestions
These bowls do great with a scoop of cooked quinoa or brown rice for extra heartiness. Add pickled onions for a tangy kick or toss on toasted sesame seeds for a pop of nutty flavor. Serve with extra lime wedges for those who love it zesty.
Cultural context
Buddha Bowls draw on the tradition of balanced vegetarian meals often found in Buddhist cuisine. The rainbow of vegetables and harmonized flavors is said to nourish both body and spirit. Thai flavors like peanut lime and cilantro bring lots of brightness to this global-inspired bowl.
Recipe FAQs
- → How can I make the peanut sauce creamier?
Add a splash of warm water to the peanut sauce and whisk until you reach the desired consistency.
- → Is it possible to substitute the sweet potatoes?
Yes, try using roasted butternut squash or carrots for a similar hearty texture and sweet flavor.
- → Can I make this bowl ahead for meal prep?
Absolutely! Store the vegetables and peanut sauce separately for best texture and freshness.
- → What proteins go well with this bowl?
Add tofu, chickpeas, or edamame for a plant-based protein boost that pairs well with the flavors.
- → How can I add extra crunch?
Scatter toasted peanuts or sesame seeds on top just before serving for added texture.