Thai Peanut Sweet Potato Buddha Bowl Recipe
This Thai Peanut Sweet Potato Buddha Bowl is a nourishing and delicious meal featuring roasted sweet potatoes, quinoa, fresh veggies, and a rich peanut sauce. Perfect for a wholesome lunch or dinner, this bowl is full of plant-based protein, fiber, and bold Thai flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Bowl Meals
- Method: Roasting, Assembling
- Cuisine: Thai, Fusion
- Diet: Vegan
Ingredients
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2 medium sweet potatoes, diced
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1 cup cooked quinoa
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1 cup chickpeas, drained and rinsed
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1 cup shredded red cabbage
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1 cup baby spinach
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½ cup shredded carrots
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¼ cup chopped cilantro
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¼ cup crushed peanuts
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1 tbsp sesame seeds
For the Peanut Sauce:
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¼ cup peanut butter
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2 tbsp soy sauce
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1 tbsp maple syrup
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1 tbsp lime juice
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1 tsp sesame oil
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1 clove garlic, minced
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1 tsp grated ginger
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2–3 tbsp warm water (to thin)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Toss diced sweet potatoes with a little olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
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While sweet potatoes are roasting, cook quinoa according to package instructions.
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In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, garlic, ginger, and water until smooth.
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Assemble bowls by dividing quinoa, roasted sweet potatoes, chickpeas, cabbage, spinach, and carrots among serving bowls.
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Drizzle with peanut sauce, then top with cilantro, crushed peanuts, and sesame seeds.
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Serve immediately and enjoy!
Notes
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For extra crunch, add sliced cucumbers or bell peppers.
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Substitute almond or cashew butter if you prefer a different nut flavor.
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Make it spicy by adding Sriracha or red pepper flakes to the peanut sauce.
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Store leftovers separately and assemble fresh for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 500mg