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Delicious Thai Peanut Sweet Potato Buddha Bowl with vibrant vegetables and toppings

Thai Peanut Sweet Potato Buddha Bowl

A delicious and visually appealing Buddha bowl filled with roasted sweet potatoes, vibrant veggies, and a creamy homemade peanut sauce, perfect for a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Bowl Ingredients
  • 2 medium Sweet potatoes Peeled and cubed
  • 1 cup Cooked quinoa or brown rice Your choice
  • 1 can Chickpeas Drained and rinsed
  • 1 medium Red bell pepper Chopped
  • 1 medium Carrot Chopped
  • 1 cup Cucumber Chopped
  • 2 cups Spinach or mixed greens
Peanut Sauce Ingredients
  • 1/4 cup Peanut butter
  • 2 tablespoons Soy sauce
  • 2 tablespoons Lime juice
  • 2 cloves Garlic Minced
  • 1 teaspoon Ginger Grated
  • 1 tablespoon Sesame oil
  • 1/4 cup Chopped peanuts For garnish
  • 1/4 cup Cilantro For garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes, toss them with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
  3. While the sweet potatoes are roasting, cook the quinoa or brown rice according to package instructions.
  4. Chop the red bell pepper, carrot, cucumber, and any other desired vegetables.
Making the Sauce
  1. In a bowl, mix peanut butter, soy sauce, lime juice, minced garlic, grated ginger, and sesame oil to make the peanut sauce.
Assembly
  1. In a bowl, combine the cooked quinoa or rice, roasted sweet potatoes, chickpeas, and chopped vegetables.
  2. Drizzle the peanut sauce over the bowl and toss everything together to combine.
  3. Serve topped with chopped peanuts and fresh cilantro.

Notes

For a variation, try different nut butters like almond or add some heat with a dash of sriracha in the peanut sauce. You can also batch prep by roasting sweet potatoes in advance for quick assembly during the week. Store leftovers in an airtight container for up to 4 days, and optionally keep the peanut sauce separate to preserve freshness.