Why Make This Recipe
Let’s be real: we all want to eat healthy, but sometimes that takes a backseat to delicious. Enter the Thai Peanut Sweet Potato Buddha Bowl! 🌱 This bowl of goodness is not just pretty to look at; it’s bursting with flavor, nutrition, and a little magic that makes your taste buds dance.
Why should you whip this up?
- It’s packed with protein from the peanut butter and peanuts.
- You get a solid dose of veggies with sweet potatoes, broccoli, and cabbage.
- The flavors come together in a tantalizing way that will have you forgetting you’re eating something healthy. Who knew being wholesome could taste so good?
How to Make Thai Peanut Sweet Potato Buddha Bowl
Ready to dive into this culinary adventure? Making a Thai Peanut Sweet Potato Buddha Bowl is straightforward, and you can easily impress anyone (or just yourself, no judgment here!). Here’s how to get started:
- First up, prep your veggies like a boss. Dice those sweet potatoes, chop the broccoli, slice the avocado, and grate the carrots.
- Preheat the oven to 400°F (200°C). It’s time to roast those sweet potatoes until they’re golden and perfect.
- While those potatoes are roasting, mix up your veggies in a large bowl. The more colorful, the better!
- Whip up that peanut sauce magic in a small bowl by whisking together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil.
- Finally, layer it all in a bowl: heap on those mixed veggies, top with the roasted sweet potatoes, drizzle with your peanut sauce, and sprinkle with cilantro and chopped peanuts.
Boom! Dinner is served 💥.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (for garnish)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Directions:
- Prepare all ingredients by dicing sweet potatoes, chopping broccoli, slicing avocado, and grating carrots.
- Preheat the oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet, drizzle with olive oil, and season. Roast for 25-30 minutes until golden-brown.
- In a large bowl, mix broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- Assemble the bowl with mixed vegetables, topped with roasted sweet potatoes, drizzled peanut sauce, garnishing with cilantro and peanuts.
How to Serve Thai Peanut Sweet Potato Buddha Bowl
When it comes to serving, you can keep it casual. Just grab a bowl (or a plate if you’re feeling fancy), layer all that colorful goodness, and watch heads turn. This dish is perfect for lunch with a friend or a cozy dinner for one while binge-watching your latest obsession. And let’s face it — bowls just make everything more fun! 🍲
How to Store Thai Peanut Sweet Potato Buddha Bowl
Got leftovers? No problem! You can store your Buddha Bowl in an airtight container in the fridge for up to three days. Just a quick tip: if you plan to enjoy it again, consider storing the peanut sauce separately to keep everything fresh. Nobody likes soggy veggies, amirite?
Tips to Make Thai Peanut Sweet Potato Buddha Bowl
- Experiment with Your Veggies: Swap the broccoli for some sautéed spinach or add in some roasted bell peppers. The world is your oyster (well, veggie-wise).
- Get Creative with the Sauce: Feel free to throw in some chili flakes if you like a little kick. 🌶️ Spice it up!
- Make Extra: Seriously. This bowl tastes amazing the next day. Plus, it’s meal prep heaven.
Variation
Not a fan of sweet potatoes? No worries! You can easily substitute them with quinoa, brown rice, or even roasted chickpeas for an extra protein boost. The peanut sauce works wonderfully with almost any base!
FAQs
1. Can I make this bowl ahead of time?
Absolutely! Prepare the ingredients and store them separately. Just mix them up when you’re ready to eat!
2. Is the peanut butter necessary?
Yes, for the authentic flavor! But if you’re looking for a nut-free alternative, sunflower seed butter works great.
3. Can I use frozen veggies?
Sure thing! Just adjust the cooking times since frozen veggies may not need to roast as long.
Now that you’ve got the scoop, get out there and make your own Thai Peanut Sweet Potato Buddha Bowl. Your taste buds (and your tummy) will thank you! 😊
Thai Peanut Sweet Potato Buddha Bowl
Ingredients
Method
- Dice the sweet potatoes, chop the broccoli, slice the avocado, and grate the carrots.
- Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season. Roast for 25-30 minutes until golden-brown.
- In a large bowl, mix the broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- Assemble the bowl with mixed vegetables, topped with roasted sweet potatoes, drizzled peanut sauce, and garnished with cilantro and chopped peanuts.