Thai Peanut Sweet Potato Buddha Bowl for Easy Plant-Based Dining Recipe
Introduction
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, plant-based dish packed with flavor and nutrition. Roasted sweet potatoes pair beautifully with crunchy veggies and a creamy peanut sauce, making it a perfect easy meal for any day of the week.
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 cup broccoli
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1 medium avocado
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1/4 cup fresh cilantro
- 1/4 cup peanuts
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- Step 3: Dice the sweet potatoes and toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Step 4: Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and slightly crispy.
- Step 5: In a large bowl, combine broccoli, shredded cabbage, grated carrots, and sliced avocado.
- Step 6: Assemble the Buddha bowl by layering the mixed veggies first, then topping with the roasted sweet potatoes. Drizzle the peanut sauce over the top.
- Step 7: Garnish with fresh cilantro and crushed peanuts. Serve immediately and enjoy.
Tips & Variations
- Substitute butternut squash for sweet potatoes for a different sweetness and texture.
- Use avocado oil instead of olive oil for roasting if preferred.
- Swap kale or spinach for cabbage to vary the greens.
- For a nut-free sauce, replace peanut butter with tahini.
- Add a sprinkle of chili flakes to the peanut sauce for a spicy kick.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat roasted sweet potatoes gently in the oven or microwave. Keep avocado and fresh veggies separate and add fresh before serving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, simply use tamari instead of soy sauce to keep it gluten-free.
How can I make this dish more filling?
Add cooked grains like quinoa, brown rice, or farro to the bowl for extra protein and fiber.
PrintThai Peanut Sweet Potato Buddha Bowl for Easy Plant-Based Dining Recipe
This Thai Peanut Sweet Potato Buddha Bowl is an easy, plant-based meal featuring roasted sweet potatoes, fresh veggies, and a rich, creamy peanut sauce. It’s perfect for a nutritious lunch or dinner with vibrant flavors and satisfying textures from crunchy veggies and a luscious peanut dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium Sweet Potatoes
- 1 cup Broccoli
- 1 cup Shredded Cabbage
- 1 cup Grated Carrots
- 1 medium Avocado
Sauce
- 1/2 cup Peanut Butter
- 1 tablespoon Soy Sauce
- 2 tablespoons Maple Syrup
- 1 tablespoon Lime Juice
- 1 teaspoon Sesame Oil
Other
- 2 tablespoons Olive Oil
- Salt to taste
- Pepper to taste
- 1/4 cup Fresh Cilantro
- 1/4 cup Peanuts
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and well combined, creating a rich and flavorful dressing.
- Prepare Sweet Potatoes: Dice the sweet potatoes and toss them in olive oil, salt, and pepper to season them evenly. Spread the sweet potatoes on a baking sheet in a single layer to ensure even roasting.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender inside and crispy on the edges.
- Mix Vegetables: In a large bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado to create a fresh and crunchy vegetable base.
- Assemble Bowl: Layer the mixed veggies first in your serving bowl, then top with the warm roasted sweet potatoes. Drizzle generously with the prepared peanut sauce to coat the ingredients.
- Garnish and Serve: Sprinkle fresh cilantro and crushed peanuts over the bowl for added flavor and crunch. Serve immediately for the best taste and texture.
Notes
- You can substitute butternut squash for sweet potatoes for a different but equally delicious flavor.
- Use tamari instead of soy sauce for a gluten-free option.
- Swap maple syrup with agave syrup if preferred.
- For a nut-free version, replace avocado with tahini and omit peanuts from the garnish.
- Feel free to swap broccoli with cauliflower or substitute shredded cabbage with kale or spinach.
Keywords: Thai peanut bowl, sweet potato Buddha bowl, plant-based meal, vegetarian Thai recipe, roasted sweet potatoes, peanut sauce dressing
