Description
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutrient-packed meal. Loaded with roasted sweet potatoes, fresh vegetables, and a creamy Thai peanut sauce, it’s a satisfying plant-based lunch or dinner.
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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced sweet potatoes with a little olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
- Steam or lightly cook broccoli florets until crisp-tender.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, salt, and pepper to make the sauce.
- Assemble bowls with roasted sweet potatoes, broccoli, cabbage, carrots, and avocado slices.
- Drizzle peanut sauce over the bowl and sprinkle with chopped peanuts and cilantro. Serve immediately.
Notes
- Use frozen or fresh vegetables depending on availability.
- Adjust the sauce sweetness or spice to your taste.
- Perfect for meal prep—store components separately and assemble before eating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch / Dinner
- Method: Roasted / Bowl
- Cuisine: Thai