Description
This Thai Peanut Sweet Potato Buddha Bowl is a hearty, plant-based meal featuring roasted sweet potatoes, fresh veggies, and a creamy Thai peanut dressing. A perfect vegan and gluten-free bowl recipe for meal prep or weeknight dinners.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
1 cup cooked quinoa or brown rice
1 cup shredded red cabbage
1 cup edamame, cooked and shelled
1 cup shredded carrots
1 avocado, sliced
2 green onions, chopped
1/4 cup chopped cilantro
1 tbsp sesame seeds (optional)
For the Thai Peanut Sauce:
1/4 cup creamy peanut butter
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp lime juice
1 tbsp maple syrup or honey
1 tsp grated ginger
1 garlic clove, minced
2–3 tbsp warm water (to thin)
Instructions
Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly crisp.
Make Peanut Sauce: In a bowl, whisk together all sauce ingredients until smooth. Add warm water 1 tbsp at a time to reach desired consistency.
Assemble Bowl: In each bowl, layer cooked quinoa or rice, roasted sweet potatoes, red cabbage, edamame, carrots, avocado, green onions, and cilantro.
Drizzle Sauce: Spoon the Thai peanut sauce generously over each bowl. Sprinkle with sesame seeds if using.
Serve: Serve immediately or store for up to 4 days in the fridge for meal prep.
Notes
Feel free to swap quinoa with any grain like farro or couscous.
Add grilled tofu or tempeh for extra protein.
Keep sauce separate if meal prepping to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad, Bowl
- Method: Roasting, Assembling
- Cuisine: Asian-Inspired, Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 480mg