Thai 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
Scale
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
