Go Back

Thai Peanut Sweet Potato Buddha Bowl

A vibrant and healthy bowl packed with protein, veggies, and a delicious peanut sauce, perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, International, Thai
Calories: 550
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup broccoli florets
  • 1 cup shredded green cabbage
  • 1 large avocado, sliced
  • 1/2 cup carrots, grated
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1/4 cup peanuts, chopped for garnish
Peanut Sauce
  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • to taste salt and pepper

Method
 

Preparation
  1. Dice the sweet potatoes, chop the broccoli, slice the avocado, and grate the carrots.
Roasting
  1. 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.
Mixing
  1. In a large bowl, mix the broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
  2. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
Assembly
  1. Assemble the bowl with mixed vegetables, topped with roasted sweet potatoes, drizzled peanut sauce, and garnished with cilantro and chopped peanuts.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Consider storing the peanut sauce separately to keep the veggies fresh.