Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something incredibly satisfying about a well-balanced Buddha bowl, and this Thai Peanut Sweet Potato Buddha Bowl is no exception. Packed with roasted sweet potatoes, crisp veggies, nutty quinoa, and drizzled with a creamy, flavor-packed peanut sauce, this bowl is a feast for the senses.

I first discovered this recipe when looking for a wholesome, plant-based meal that didn’t skimp on taste. The combination of roasted sweet potatoes with a tangy, slightly spicy peanut sauce quickly became a household favorite. Now, it's my go-to for an easy, nourishing meal that comes together in under 45 minutes.

Why You’ll Love This Thai Peanut Sweet Potato Buddha Bowl

This Buddha bowl is more than just a pretty dish—it’s a nutritional powerhouse that’s as delicious as it is satisfying.

First, it’s incredibly easy to make. With simple ingredients and straightforward steps, you’ll have a wholesome meal ready in no time.

It’s also packed with flavor and texture. Roasted sweet potatoes bring natural sweetness, crunchy cabbage adds freshness, and the peanut sauce ties everything together with a perfect balance of salty, sweet, and umami flavors.

Looking for a nutrient-dense meal? This bowl has it all—fiber-rich sweet potatoes, protein-packed quinoa, healthy fats from the peanut sauce, and an abundance of vitamins from the fresh veggies.

Best of all, it’s completely customizable. Whether you’re adding tofu for extra protein, swapping out quinoa for rice, or adjusting the spice level in the sauce, this bowl adapts beautifully to your preferences.

Ingredients Notes

The magic of this Thai Peanut Sweet Potato Buddha Bowl lies in its fresh, wholesome ingredients. Each component adds depth and nourishment to the dish.

Sweet Potatoes are the star of the show. Roasting them enhances their natural sweetness and gives them a soft, caramelized texture. Be sure to toss them in a little olive oil and season with salt and pepper before baking.

Quinoa serves as the hearty base. It’s a complete protein, making this bowl extra satisfying. Cook it in vegetable broth instead of water for a deeper flavor.

Crunchy Vegetables like shredded cabbage, carrots, and bell peppers add a refreshing contrast to the warm, roasted components. Feel free to mix and match based on what you have on hand.

Thai Peanut Sauce brings everything together. A blend of peanut butter, soy sauce, lime juice, maple syrup, and a touch of sriracha creates a creamy, savory, and slightly tangy dressing that elevates every bite.

A sprinkle of toasted peanuts and fresh cilantro at the end adds a delicious finishing touch, enhancing both texture and flavor.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Making this Buddha bowl is a straightforward process that involves roasting, assembling, and drizzling everything with sauce. Here’s how it comes together.

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Dice the sweet potatoes into bite-sized cubes, toss them with olive oil, salt, and pepper, and roast for about 25 minutes, flipping halfway through, until golden and tender.

While the sweet potatoes roast, cook the quinoa according to package instructions. Use vegetable broth instead of water for extra flavor. Once cooked, fluff it with a fork and set aside.

Next, prepare the Thai peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, and sriracha until smooth. If the sauce is too thick, add a splash of warm water until you reach your desired consistency.

Now, it's time to assemble the bowls. Divide the cooked quinoa into serving bowls, then top with the roasted sweet potatoes, shredded cabbage, carrots, and bell peppers. Drizzle generously with the peanut sauce.

Finally, garnish with chopped peanuts, fresh cilantro, and lime wedges. The added crunch and citrusy brightness take this bowl to the next level. Enjoy immediately!

Storage Options

If you’re meal prepping, this Buddha bowl stores beautifully. Keep each component separate in airtight containers for up to 4 days in the fridge. This way, everything stays fresh and doesn’t become soggy.

For reheating, warm up the sweet potatoes and quinoa in the microwave or on the stovetop, then assemble the bowl fresh. Store the peanut sauce separately and drizzle it over just before eating to maintain its creamy consistency.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are some easy swaps and additions to make it your own:

• Swap the quinoa for rice: If you prefer a grainier texture, brown rice or jasmine rice works beautifully.
• Add extra protein: Crispy tofu, chickpeas, or even grilled tempeh are excellent additions to boost the protein content.
• Make it nut-free: Use sunflower seed butter or tahini instead of peanut butter, and swap out the peanuts for toasted pumpkin seeds.
• Adjust the spice level: If you love heat, add extra sriracha or red pepper flakes to the peanut sauce. If you prefer it milder, reduce or omit the spice altogether.
• Try a different dressing: While peanut sauce is classic, a sesame ginger dressing or a coconut-lime drizzle can give this bowl a whole new twist.

This Thai Peanut Sweet Potato Buddha Bowl is the perfect combination of nourishing ingredients and bold flavors. Whether you're making it for a quick weeknight dinner or meal-prepping for the week, it’s a deliciously satisfying choice every time!

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