Name: Thai Peanut Sweet Potato Buddha Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 medium sweet potatoes, diced; 1 cup cooked quinoa; 1 cup chickpeas, drained and rinsed; 1 cup shredded red cabbage; 1 cup baby spinach; ½ cup shredded carrots; ¼ cup chopped cilantro; ¼ cup crushed peanuts; 1 tbsp sesame seeds; ¼ cup peanut butter; 2 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp lime juice; 1 tsp sesame oil; 1 clove garlic, minced; 1 tsp grated ginger; 2–3 tbsp warm water (to thin)

There's something deeply satisfying about a Buddha bowl, and this Thai Peanut Sweet Potato Buddha Bowl is no exception. Packed with vibrant colors, bold flavors, and nourishing ingredients, this dish is a wholesome meal that's as delicious as it is beautiful.

I first made this bowl when I was craving something fresh yet comforting. The creamy peanut sauce, the roasted sweet potatoes, and the crisp veggies all come together in a perfect harmony of textures and tastes. Whether you're looking for a healthy lunch, a quick weeknight dinner, or meal prep inspiration, this bowl has got you covered.

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

Get ready to fall in love with your new favorite plant-based meal. This Buddha bowl isn't just nutritious—it’s absolutely irresistible.

First off, it’s incredibly easy to make. With just a few simple steps, you can have a restaurant-quality meal at home. Roasting the sweet potatoes requires minimal effort, and the peanut sauce comes together in minutes.

It’s also nutrient-dense and satisfying. The combination of sweet potatoes, quinoa, chickpeas, and veggies provides a balance of fiber, protein, and healthy fats to keep you full and energized.

If you love bold, Thai-inspired flavors, this bowl delivers. The creamy peanut dressing is infused with ginger, garlic, lime juice, and a touch of heat from sriracha, making every bite pop with flavor.

Best of all, this bowl is highly customizable. Swap out ingredients based on what you have, adjust the spice level to your liking, or add extra protein for a heartier meal.

Ingredients Notes

The beauty of this Buddha bowl lies in its fresh, wholesome ingredients. Here’s what makes this dish so special:

Sweet Potatoes: Roasting brings out their natural sweetness while giving them a slightly crispy edge. Be sure to toss them with a little olive oil, salt, and pepper before baking.

Quinoa: This nutrient-packed grain adds a hearty base to the bowl. It’s rich in protein and cooks up light and fluffy, making it the perfect complement to the other ingredients.

Chickpeas: Roasted chickpeas add a delightful crunch and extra plant-based protein. You can season them with a bit of smoked paprika or cumin for extra flavor.

Fresh Vegetables: A mix of red cabbage, carrots, and cucumbers provides crunch, color, and freshness. These veggies also absorb the peanut dressing beautifully, enhancing every bite.

Thai Peanut Dressing: The star of the show! Made with creamy peanut butter, soy sauce, lime juice, garlic, and a hint of sriracha, this sauce ties everything together with a rich, nutty flavor.

For equipment, you’ll need a baking sheet for roasting, a pot for cooking quinoa, and a blender or whisk to mix the peanut dressing.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Creating this flavorful bowl is easier than you think. Here’s how to make it happen:

Start by preheating your oven to 400°F. While the oven heats up, peel and dice the sweet potatoes into bite-sized cubes. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes, flipping halfway through, until they’re tender and golden.

Meanwhile, cook the quinoa. Rinse it well under cold water, then bring it to a boil with water or vegetable broth. Reduce the heat, cover, and let it simmer for about 15 minutes until fluffy. Once done, fluff it with a fork and set it aside.

For the roasted chickpeas, drain and rinse a can of chickpeas, pat them dry, and toss them with olive oil and your favorite spices. Spread them on a baking sheet and roast them for 20 minutes until crispy.

While everything roasts, prepare the peanut dressing. In a small bowl or blender, mix together peanut butter, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, and sriracha. Add warm water a tablespoon at a time until you reach your desired consistency.

Now, it’s time to assemble your bowl! Start with a generous scoop of quinoa, add the roasted sweet potatoes and chickpeas, and pile on fresh veggies like shredded cabbage, carrots, and cucumber. Drizzle everything with the peanut dressing and top with crushed peanuts and fresh cilantro.

In just about 40 minutes, you have a vibrant, nourishing meal that’s bursting with flavor and texture.

Storage Options

If you have leftovers, this Buddha bowl stores well! Keep the components separate for the best results.

Sweet potatoes and chickpeas can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for a crispy texture.
Quinoa stays fresh in the fridge for up to 5 days. Reheat it in the microwave or enjoy it cold.
Thai peanut dressing can be stored in a jar in the fridge for up to a week. If it thickens, whisk in a little warm water before serving.

For meal prep, assemble the bowls in airtight containers but keep the dressing separate until ready to eat.

Variations and Substitutions

This recipe is super flexible, so feel free to make it your own!

Swap the quinoa for brown rice or cauliflower rice for a different base.
Use different proteins like tofu, tempeh, or grilled chicken if you prefer.
Make it nut-free by using sunflower seed butter instead of peanut butter.
Adjust the spice level by adding more or less sriracha to the dressing.
Throw in extra veggies like bell peppers, snap peas, or avocado for even more goodness.

With so many ways to customize, this Thai Peanut Sweet Potato Buddha Bowl will never get boring. Try it today and discover your new go-to healthy meal!