Cozy Thai Peanut Sweet Potato Buddha Bowl Recipe
Crafting a delightful Thai peanut sweet potato Buddha bowl brings together vibrant flavors and nutritious ingredients.
Colorful vegetables dance alongside roasted sweet potatoes in this satisfying meal.
Creamy peanut sauce adds a rich, tangy dimension that makes every bite exciting.
Wholesome grains provide a hearty base for this plant-powered creation.
Protein-packed elements turn this simple bowl into a complete, nourishing experience.
Each carefully chosen ingredient contributes to a harmony of textures and tastes.
You’ll want to savor every spoonful of this delectable, balanced dish that promises both comfort and excitement.
Why This Thai Peanut Sweet Potato Buddha Bowl Is So Satisfying
Key Ingredients for a Healthy and Flavorful Bowl
Main Ingredients:Vegetables and Greens:Sauce and Toppings:Cooking Essentials:How to Prepare the Sweet Potato and Peanut Sauce Perfectly
Step 1: Prepare Roasting Station
Preheat the oven to 400°F. Cover a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Step 2: Season Sweet Potato Cubes
Toss sweet potato pieces with:Spread evenly on the prepared baking sheet and roast for 25-30 minutes until edges are crispy and center is tender.
Step 3: Cook Fluffy Quinoa
Follow package instructions to prepare quinoa.
Fluff with a fork after cooking to create light, separated grains.
Step 4: Whip Up Creamy Peanut Sauce
In a mixing bowl, blend these ingredients until silky smooth:Step 5: Build Beautiful Buddha Bowls
Layer ingredients into serving bowls in this order:Step 6: Add Finishing Touches
Generously drizzle peanut sauce over the bowl.
Sprinkle with:Step 7: Serve and Savor
Enjoy your colorful, nutritious Buddha bowl immediately while everything is warm and fresh.
Helpful Tips for Balancing Flavors and Textures
Variations to Keep Your Buddha Bowl Exciting
Serving Ideas for a Nourishing Meal
Storage Advice to Keep Ingredients Fresh
FAQs
Yes, use gluten-free soy sauce or tamari to make the entire dish gluten-free. All other ingredients are naturally gluten-free.
Absolutely! Almond butter works great as a substitute and provides a similar creamy texture and nutty flavor to the sauce.
This recipe is already vegan-friendly. It contains plant-based ingredients like sweet potatoes, quinoa, chickpeas, and uses maple syrup instead of honey.
You can substitute fresh ginger with 1/2 teaspoon of ground ginger powder. The flavor will be slightly different but still delicious.
Print
Simple Thai Peanut Sweet Potato Buddha Bowl Recipe
- Total Time: 45 minutes
- Yield: 2 1x
Description
Hearty buddha bowls featuring thai peanut sweet potato blend wholesome ingredients with rich, nutty flavors. Nutritious and satisfying, this bowl delivers global culinary comfort you can savor in minutes.
Ingredients
Primary Ingredients:
- 2 medium sweet potatoes, diced
- 1 cup cooked quinoa
- 1 cup chickpeas, drained and rinsed
Vegetables and Greens:
- 1 cup shredded red cabbage
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
Garnish and Toppings:
- 1/4 cup crushed peanuts
- 1 tablespoon (tbsp) sesame seeds
Instructions
- Heat oven to 400F (200C) and prepare a parchment-lined baking sheet for roasting sweet potatoes.
- Coat sweet potato cubes with olive oil, then season with salt and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until golden and tender.
- Simultaneously, prepare quinoa following package directions, ensuring fluffy and well-cooked grains.
- Create the peanut sauce by vigorously whisking peanut butter, soy sauce, maple syrup, lime juice, sesame oil, minced garlic, grated ginger, and water until completely smooth and well-integrated.
- Layer the Buddha bowl components strategically: spread quinoa as the base, then arrange roasted sweet potatoes, chickpeas, shredded cabbage, fresh spinach, and julienned carrots in distinct sections.
- Generously drizzle the prepared peanut sauce over the assembled ingredients, ensuring even coverage.
- Garnish the bowl with fresh chopped cilantro, roughly crushed peanuts, and a sprinkle of sesame seeds for added texture and flavor complexity.
- Serve immediately while ingredients are still warm and crisp, allowing the vibrant flavors to meld together.
Notes
- Swap sweet potatoes for butternut squash or pumpkin if preferred, maintaining similar roasting time and temperature.
- Use tamari instead of soy sauce for a gluten-free version of the recipe, ensuring complete dietary compatibility.
- Prep vegetables and sauce ahead of time to create a quick, stress-free meal during busy weekdays, maximizing efficiency in the kitchen.
- Toast sesame seeds and peanuts briefly to enhance their nutty flavor and add extra depth to the overall taste profile of the Buddha bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
John Conley
Founder & Culinary Storyteller
Expertise
Recipe Development, Culinary Writing, Home Cooking Techniques, Seasonal Ingredient Utilization
Education
Lane Community College, Eugene, OR
Certificate in Culinary Arts
Focused on foundational cooking techniques, kitchen safety, and menu planning.
Gotham Writers Workshop, New York, NY
Course in Food Writing
Explored the art of crafting engaging culinary narratives and recipe development.
John grew up where food meant connection: big bowls, warm kitchens, and meals that told a story. After earning his Certificate in Culinary Arts from Lane Community College and diving deep into food writing at Gotham Writers Workshop, he found his calling: turning everyday recipes into something worth savoring.
At The Liffey, John’s focus is all about crafting dishes that feel easy, honest, and full of heart.