Thai Peanut Sweet Potato Buddha Bowl (Print Version)
Roasted sweet potatoes, fresh greens, and hearty peanut sauce come together in this vibrant meal idea.
# Ingredients:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and diced
02 -
250 grams broccoli florets
03 -
100 grams shredded green cabbage
04 -
1 avocado, sliced
05 -
60 grams carrots, grated
→ Garnishes
06 -
15 grams fresh cilantro, chopped
07 -
35 grams peanuts, chopped
→ Peanut Sauce
08 -
125 grams peanut butter
09 -
30 millilitres soy sauce
10 -
15 millilitres maple syrup
11 -
15 millilitres lime juice
12 -
5 millilitres sesame oil
→ Seasoning
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Olive oil, for roasting
# Steps:
01 -
Peel and dice sweet potatoes. Chop broccoli into florets. Shred cabbage, slice the avocado, and grate carrots.
02 -
Preheat oven to 200°C. Spread diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes until golden and tender.
03 -
In a large bowl, mix broccoli florets, shredded cabbage, grated carrots, and avocado slices.
04 -
In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until creamy and smooth.
05 -
Distribute the vegetable mixture between bowls. Top with roasted sweet potatoes, drizzle generously with peanut sauce, and finish with chopped cilantro and peanuts.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to three days.
02 -
For optimal freshness, keep the peanut sauce separate from vegetables when storing.
03 -
Customise with additional toppings such as sesame seeds or extra lime juice.