Print

Thai Peanut Sweet Potato Buddha Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant and nourishing flavors of the Thai Peanut Sweet Potato Buddha Bowl. This delightful dish combines the sweetness of roasted sweet potatoes with a medley of fresh vegetables, topped with a rich and creamy peanut sauce. Perfect for busy weeknights or meal prep, this bowl is not only easy to make but also customizable to suit your taste preferences. Packed with nutrients and bursting with color, it’s an ideal choice for anyone looking for a satisfying yet healthy meal. Enjoy the delicious combination of textures and flavors, making every bite a joy!

Ingredients

Scale
  • 2 medium sweet potatoes (cubed)
  • 1 cup quinoa (uncooked)
  • 1 can chickpeas (drained and rinsed)
  • 4 cups mixed greens (spinach, kale, etc.)
  • 1 large red bell pepper (sliced)
  • 2 cups shredded purple cabbage
  • 1 large cucumber (sliced)
  • ½ cup chopped cilantro
  • ½ cup chopped peanuts
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce or tamari
  • ¼ cup lime juice
  • 2 tablespoons maple syrup or honey
  • 2 cloves garlic (minced)
  • 2 teaspoons grated fresh ginger
  • Water to thin as needed

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
  2. Cook quinoa according to package instructions while sweet potatoes are roasting.
  3. Whisk together all sauce ingredients until smooth; add water as needed to achieve desired consistency.
  4. Warm chickpeas in a small pan over medium heat.
  5. Assemble bowls by layering mixed greens, quinoa, warm chickpeas, roasted sweet potatoes, bell pepper, cabbage, and cucumber.
  6. Drizzle generously with peanut sauce and garnish with cilantro and peanuts.

Nutrition

Find it online: https://gracetasty.com/thai-peanut-sweet-potato-buddha-bowl/