Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something truly magical about a Thai-inspired dish that brings together bold, nutty flavors with roasted vegetables and fresh, crisp toppings. This Thai Peanut Sweet Potato Buddha Bowl is a symphony of textures and tastes — creamy, crunchy, spicy, and sweet all at once.

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I first whipped this up on a chilly Sunday afternoon when I was craving something wholesome yet exciting. It quickly became a staple in our weekly meal rotation — not just because it’s nourishing and vibrant, but also because it’s easy to prep, absolutely delicious, and endlessly customizable.

Let me show you why you’ll want this bowl in your life every single week.

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

Get ready to meet your new go-to lunch or dinner option. This Thai Peanut Sweet Potato Buddha Bowl doesn’t just check all the boxes — it practically creates new ones.

First off, this bowl is incredibly nutrient-packed and satisfying. With roasted sweet potatoes, crisp veggies, and protein-rich quinoa or rice, it offers the perfect balance of fiber, plant-based protein, and healthy fats — all while keeping things light and energizing.

It’s also surprisingly simple to make. While it looks like something you'd find at a high-end vegan café, this entire dish can be assembled in under 40 minutes. Most of the time is hands-off roasting, so you can multitask while the flavors develop.

Let’s not forget that it’s budget-friendly and pantry-driven. The peanut sauce comes together with ingredients you likely already have, and the vegetables can be swapped based on what’s in season or on sale.

And if you’re into meal prep, you’ll love how versatile and make-ahead friendly this recipe is. Prepare all the components ahead of time and assemble when ready — it holds up beautifully in the fridge for several days.

Once you make this once, you’ll find yourself reaching for it again and again.

Ingredients Notes

The beauty of this Buddha Bowl lies in its mix of fresh vegetables, warm roasted sweet potatoes, hearty grains, and a creamy Thai peanut sauce that ties everything together. Here's what makes each element shine.

Sweet potatoes are the star of the show here. Roasting them brings out their natural sweetness while giving them a slightly crispy edge. A bit of olive oil, garlic powder, and smoked paprika turns them into pure magic. They're filling, full of fiber, and loaded with vitamin A.

Quinoa or brown rice serves as the base of the bowl, providing a warm, earthy counterpoint to the sweet potatoes and the creamy sauce. Quinoa adds an extra protein punch and a slightly nutty flavor, while brown rice is a more neutral canvas — both work beautifully.

The vegetables add freshness, color, and crunch. I love using shredded purple cabbage, thinly sliced bell peppers, and julienned carrots. These raw veggies balance the warmth of the potatoes and grains with their bright texture and natural sweetness.

The Thai peanut sauce is truly the glue that holds it all together. Made with creamy peanut butter, fresh lime juice, soy sauce, maple syrup, ginger, and a touch of sriracha, it’s bold and zesty with just the right amount of heat. You’ll want to drizzle it on everything.

You won’t need much in terms of equipment. A baking sheet, a blender or whisk for the sauce, and a saucepan for cooking the grain are about it. Everything else is simple assembly.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Assembling this vibrant bowl is simpler than it looks, and most of the work is in prepping and roasting. Here’s how it all comes together.

Start by preheating your oven to 425°F. While it’s heating, peel and cube your sweet potatoes into bite-sized pieces. Toss them in olive oil, garlic powder, smoked paprika, and a little salt, then spread them evenly on a lined baking sheet. Roast for 25–30 minutes, flipping halfway through until they’re golden and tender.

While the sweet potatoes roast, cook your quinoa or brown rice. Rinse the grains under cold water first — this helps remove bitterness in quinoa and improves texture for both. Simmer according to package instructions until fluffy, then set aside to cool slightly.

Now it’s time to prep your vegetables. Thinly slice red cabbage, bell peppers, and carrots — or whatever crunchy veg you like. You can use a mandoline for speed and uniformity or just a sharp knife. If you're adding greens like spinach or kale, give them a quick massage with a little lemon juice to soften.

For the peanut sauce, combine creamy peanut butter, soy sauce, maple syrup, lime juice, grated fresh ginger, and sriracha in a bowl. Whisk until smooth, or blend for an extra silky finish. If the sauce is too thick, just add a tablespoon or two of warm water until you reach your desired consistency.

When everything’s ready, assemble your bowl: Start with a scoop of grain, add a generous pile of roasted sweet potatoes, arrange your raw veggies on top, and drizzle with the peanut sauce. Finish with chopped peanuts, fresh cilantro, and a lime wedge for extra brightness.

From start to finish, you’ll have this stunning, nourishing meal on the table in about 35 to 40 minutes. The result is vibrant, filling, and totally satisfying — perfect for lunch, dinner, or even a weekday meal prep.

Storage Options

This Buddha Bowl is perfect for meal prepping and storing ahead — every component keeps well in the fridge and tastes great even after a couple of days.

Store the roasted sweet potatoes and quinoa or rice in separate airtight containers. They’ll stay fresh for 4–5 days in the refrigerator and reheat beautifully in the microwave or on the stovetop.

The fresh veggies can be prepped ahead too, though it's best to keep them separate to prevent sogginess. Use a container with a paper towel at the bottom to absorb excess moisture, and they'll keep their crunch for up to 3 days.

The peanut sauce is incredibly fridge-friendly. Store it in a small jar or sealed container for up to a week. It may thicken over time, so just stir in a bit of warm water before serving to loosen it up.

To reheat, warm the grains and sweet potatoes in the microwave or a pan, then assemble the bowl with fresh veggies and sauce. It’s like having a fresh, flavorful meal with almost no effort.

Variations and Substitutions

One of the best things about a Buddha Bowl is how adaptable it is — and this one is no exception. Whether you're accommodating dietary needs or just using what you have on hand, this dish can flex in all the right ways.

If you're not a fan of sweet potatoes, roasted butternut squash or even carrots make a delicious substitute. Their natural sweetness pairs perfectly with the peanut sauce and hearty grains.

Need a protein boost? Add some crispy tofu, roasted chickpeas, or grilled chicken for extra staying power. All of them absorb the sauce beautifully and make the bowl even more filling.

Can’t do peanut butter? No problem. Swap in almond butter, sunflower seed butter, or even tahini for a slightly different (but equally delicious) take on the dressing.

Want it spicier? Double the sriracha or add some red pepper flakes. For a milder version, skip the hot stuff entirely and lean into the sweetness and lime.

Feel free to play with the vegetables based on what’s in your fridge. Snap peas, cucumbers, avocado, or even quick-pickled radishes all make fantastic additions.

No matter how you make it your own, this Thai Peanut Sweet Potato Buddha Bowl is endlessly flexible and always delicious. Don’t be afraid to get creative — that’s the whole point of a good Buddha Bowl!

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