Name: Thai Peanut Sweet Potato Buddha Bowl for a Wholesome Feast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups Sweet Potatoes (Can substitute with butternut squash); 2 tablespoons Olive Oil (Can substitute with coconut oil); 2 cups Broccoli (Any cruciferous vegetable can be used); 2 cups Shredded Cabbage (Can swap with red cabbage); 1 cup Grated Carrots (Other root vegetables can be a substitute); 1 medium Avocado (Can replace with tahini or nut-based spread); 1/2 cup Peanut Butter (Can use almond or cashew butter); 3 tablespoons Soy Sauce (Use tamari for gluten-free); 2 tablespoons Maple Syrup (Honey can be an alternative for non-vegan options); 2 tablespoons Lime Juice (Can use apple cider vinegar if lime isn’t available); 1 tablespoon Sesame Oil (Use olive oil if unavailable); 1/4 cup Cilantro (Can substitute with parsley or green onions)

The vibrant colors and tantalizing aromas of my kitchen bring me joy, especially when crafting a dish like the Thai Peanut Sweet Potato Buddha Bowl. This delightful meal marries the sweet earthiness of roasted sweet potatoes with a medley of crisp, fresh vegetables, all drizzled with a creamy, rich peanut sauce that takes it to the next level. Not only is this vegan recipe a feast for the eyes, but it also packs a nutritious punch, making it perfect for a quick weeknight dinner or meal prep for the days ahead. With its generous portions and satisfying crunch, this bowl is a crowd-pleaser that everyone will appreciate. Are you ready to dive into the delicious world of buddha bowls? Let’s get cooking!

Why is this Buddha bowl irresistible?

Vibrant colors: The Thai Peanut Sweet Potato Buddha Bowl is a feast for the eyes, showcasing a rainbow of ingredients.
Nutritious powerhouse: Packed with vitamins from sweet potatoes and fresh veggies, this bowl offers a healthy meal option without compromising on flavor.
Customizable options: Swap ingredients to suit your taste — try adding grilled tofu or even chickpeas for extra protein.
Quick and easy: Perfect for meal prep, you can whip this up in under 45 minutes, saving time without skimping on quality.
Crowd-pleasing: Whether you’re serving family or hosting friends, this dish appeals to everyone, making it a fantastic addition to any dinner table.
Give it a try alongside our tasty Ground Beef Potato Taco for another flavorful experience!

Thai Peanut Sweet Potato Buddha Bowl Ingredients

For the Buddha Bowl
• Sweet Potatoes – Star ingredient, providing natural sweetness and heartiness; substitute with butternut squash for a different flavor.
• Olive Oil – Used for roasting, adds healthy fats; can substitute with coconut oil for a richer taste.
• Broccoli – Adds crunch and nutrients; any cruciferous vegetable can be used, like cauliflower.
• Shredded Cabbage – Provides texture and freshness; red cabbage can be swapped for color and taste variety.
• Grated Carrots – Contributes sweetness and color; other root vegetables (like beets) can serve as a substitute.
• Avocado – Creamy element that offers healthy fats; can replace with tahini or a nut-based spread for different textures.

For the Peanut Sauce
• Peanut Butter – Key for the dressing, adds richness and flavor; almond or cashew butter can be used in its place.
• Soy Sauce – Adds umami flavor; for gluten-free, use tamari.
• Maple Syrup – Sweetener for the sauce, enhances flavor; honey can be an alternative for non-vegan options.
• Lime Juice – Provides acidity, balancing the flavors; apple cider vinegar can be used if lime isn’t available.
• Sesame Oil – Adds a distinct fragrance and flavor; use olive oil if unavailable.

For Garnish
• Cilantro – A fresh garnish enhancing the dish’s flavor; parsley or green onions can be substituted.

This vibrant Thai Peanut Sweet Potato Buddha Bowl is sure to be a hit with family and friends!

Step‑by‑Step Instructions for Thai Peanut Sweet Potato Buddha Bowl

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This allows it to reach the perfect temperature for roasting the sweet potatoes, ensuring they become tender and beautifully caramelized.

Step 2: Prepare the Sweet Potatoes
Dice the sweet potatoes into evenly-sized cubes to ensure they roast uniformly. Toss them in a bowl with a drizzle of olive oil, salt, and pepper. Spread the seasoned sweet potatoes on a parchment-lined baking sheet, and roast for 25-30 minutes, or until they are golden brown and fork-tender.

Step 3: Mix the Vegetables
While the sweet potatoes are roasting, prepare your fresh vegetables. In a large mixing bowl, combine the chopped broccoli, shredded cabbage, grated carrots, and sliced avocado. Gently toss them together to create a vibrant medley that will complement the rich flavors of the Thai Peanut Sweet Potato Buddha Bowl.

Step 4: Make the Peanut Sauce
In a separate small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and creamy. This flavorful sauce will tie all the elements of the Buddha bowl together, so make sure there are no clumps and adjust the ingredients according to your taste preferences.

Step 5: Assemble the Buddha Bowl
Once the sweet potatoes are roasted, it’s time to assemble your Thai Peanut Sweet Potato Buddha Bowl! Start with a generous portion of the mixed vegetables, then layer on the roasted sweet potatoes. Drizzle the creamy peanut sauce generously over the top, ensuring every bite is packed with flavor.

Step 6: Garnish and Serve
Finish your Buddha bowl with a sprinkle of chopped cilantro and a few crushed peanuts for an extra crunch. Serve immediately for the best taste and texture, and enjoy a wholesome meal that’s not only satisfying but also visually appealing with your colorful array of ingredients.

What to Serve with Thai Peanut Sweet Potato Buddha Bowl

Elevate your dining experience with delightful accompaniments that bring out the vibrant textures and flavors, creating a beloved family meal.

Quinoa Salad: Adds a nutty flavor and extra protein; a light salad complements the richness of the peanut sauce beautifully.
Roasted Brussels Sprouts: Offers a crispy bite; the slight bitterness contrasts well with the sweet and savory notes of the Buddha bowl.
Mango Salsa: Fresh and fruity, this bright topping enhances every spoonful; its juiciness adds a refreshing contrast to the hearty elements.
Coconut Rice: Creamy and subtly sweet, this rice provides a fluffy base that soaks up the peanut sauce well, uniting the dish cohesively.
Chickpea Patties: For a protein boost, these crispy bites add a savory crunch and pair wonderfully with the creamy peanut sauce.
Lemonade or Iced Tea: Cool and refreshing drinks, enhancing the meal’s vibrant flavors while providing a zest that lifts the overall dining experience.
Chocolate Avocado Mousse: A rich, indulgent dessert that balances the Buddha bowl’s flavors; its creamy texture makes for a luxurious finish to your meal.

Make Ahead Options

Preparing the Thai Peanut Sweet Potato Buddha Bowl ahead is a fantastic way to save time during busy weekdays! You can roast the sweet potatoes up to 24 hours in advance and store them in an airtight container in the refrigerator to keep them fresh. Additionally, mix the chopped vegetables (broccoli, cabbage, carrots, and avocado) and refrigerate them separately for up to 3 days — this keeps them crisp and vibrant. When you’re ready to serve, simply rewarm the sweet potatoes and combine them with the fresh veggies. Drizzle with the prepared peanut sauce right before enjoying, ensuring every bite remains just as delicious and satisfying! This meal prep approach makes dinner on hectic nights a breeze.

How to Store and Freeze Thai Peanut Sweet Potato Buddha Bowl

Fridge: Store leftover Buddha bowl in an airtight container for up to 3 days. Keep the peanut sauce separate to maintain the freshness of the vegetables.

Freezer: For longer storage, freeze the roasted sweet potatoes and veggies in a freezer-safe container for up to 3 months. The sauce can be frozen in a separate jar for up to 2 months.

Reheating: When ready to enjoy, thaw the frozen ingredients in the fridge overnight, then reheat in the microwave or on the stove until warmed through.

Refreshing: To elevate the flavors, add fresh avocado and cilantro just before serving! This keeps your Thai Peanut Sweet Potato Buddha Bowl vibrant and delicious.

Expert Tips for the Thai Peanut Sweet Potato Buddha Bowl

• Even Dicing: Ensure sweet potatoes are evenly diced for consistent roasting time; this prevents some pieces from burning while others remain undercooked.

• Smooth Sauce: Mix the peanut sauce well to avoid clumps; warming it slightly in the microwave can help achieve a consistent texture that drizzles beautifully over the bowl.

• Storage Separation: Store leftover ingredients separately to keep the vegetables crisp and fresh; combine them the next day for an equally delicious meal.

• Flavor Adjustments: Tweak the level of sweetness in the peanut sauce by adjusting the maple syrup, ensuring it complements the roasted sweetness of the sweet potatoes perfectly.

• Topping Variations: Get creative with garnishes—try adding sesame seeds or crushed peanuts to enhance the texture of your Thai Peanut Sweet Potato Buddha Bowl.

Thai Peanut Sweet Potato Buddha Bowl Variations

Feel free to explore these exciting twists that will take your Buddha bowl to new heights of flavor and nutrition!

Protein-Packed: Add chickpeas or grilled tofu to boost the protein content, creating a more filling meal that’s still plant-based and delicious.
Vegetable Variety: Mix in colorful bell peppers or zucchini for a diverse crunch; these veggies will not only enhance the flavor profile but also add more nutrients to your bowl.
Spicy Kick: For those who crave a bit of heat, incorporate sriracha or red pepper flakes directly into the peanut sauce. This simple addition transforms the bowl into a tantalizing experience.
Dairy-Free Creaminess: Swap avocado for a creamy spread made from tahini or cashew cream. This will introduce a unique taste while keeping your Buddha bowl silky and rich.
Crispy Toppings: For an added texture, sprinkle some toasted sesame seeds or crushed peanuts on top. These garnishes provide an extra crunch that beautifully complements the creamy peanut sauce.
Herb Infusion: Change things up by swapping cilantro for fresh mint or basil. These herbs add a refreshing note, bringing a bright, aromatic lift to the dish.
Sweet Twist: If you’re leaning towards a sweeter sauce, consider using agave syrup instead of maple syrup. It will give your peanut dressing a nice twist without compromising on health.

Remember, whether you decide to savor it as is or opt for a creative take, this Thai Peanut Sweet Potato Buddha Bowl is sure to be a delightful addition to your table. If you’re looking for more inspiration, don’t miss out on our hearty Hamburger Potato Casserole or the flavorsome Sticky Sweet Chili Chicken Thighs for another delicious treat!

Thai Peanut Sweet Potato Buddha Bowl Recipe FAQs

What type of sweet potatoes should I use?
Absolutely! When selecting sweet potatoes, look for ones that are firm, without any dark spots or wrinkles. They should have a vibrant orange color. If you can only find small ones, that’s perfectly fine; just adjust the roasting time accordingly. For a different flavor profile, butternut squash also makes a delightful substitute.

How long can I store the Buddha bowl in the fridge?
You can store your Thai Peanut Sweet Potato Buddha Bowl in an airtight container in the fridge for up to 3 days. However, I recommend keeping the peanut sauce separate to prevent the veggies from getting soggy. Just assemble it fresh when you’re ready to enjoy!

Can I freeze the Buddha bowl?
Yes, you can! To freeze, you should place the roasted sweet potatoes and any veggies in a freezer-safe container for up to 3 months. For the peanut sauce, freeze it in a separate jar, and it will last for about 2 months. When you’re ready to eat, thaw everything in the fridge overnight, then reheat and enjoy!

What should I do if my peanut sauce is too thick?
If your peanut sauce turns out thicker than you’d like, don’t worry! Simply add a splash of warm water or a bit more lime juice to adjust the consistency. Whisk it until smooth. If you prefer it a bit spicy, adding some sriracha or red pepper flakes can give it a nice kick!

Is this recipe suitable for kids or those with allergies?
Very! The Thai Peanut Sweet Potato Buddha Bowl is a great option for families. However, be mindful of nut allergies, as peanut butter is a critical component of the sauce. You can easily substitute it with sunflower seed butter for a nut-free version. Always check ingredient labels for any hidden allergens!

Can I meal prep this dish ahead of time?
Absolutely! This Buddha bowl is perfect for meal prep. You can prepare the components separately—roast the sweet potatoes, chop the vegetables, and whip up the peanut sauce—and store them in the fridge for easy assembly throughout the week. Just remember to keep the peanut sauce separate to preserve the freshness of the veggies!