Thai Peanut Sweet Potato Buddha Bowl Recipe

There’s something deeply comforting about a warm, colorful bowl packed with roasted sweet potatoes, vibrant veggies, and a creamy Thai peanut sauce. The aroma of roasted garlic and the nuttiness of the dressing wrap you in cozy, crave-worthy deliciousness from the first bite.

I discovered this bowl during a stretch of weeknight cooking burnout. I wanted something nourishing but exciting—and after a little improvisation, this vibrant dish was born. It’s now one of my top go-tos for a satisfying, feel-good dinner that comes together easily with pantry staples and a rainbow of produce.

Let’s dive into why you’ll want to make this Thai Peanut Sweet Potato Buddha Bowl again and again.

Why You'll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready for your new favorite meatless meal that doesn’t skimp on flavor or satisfaction. This Thai Peanut Sweet Potato Buddha Bowl has a little bit of everything: warmth, crunch, creaminess, and spice.

One of the best things about this bowl is how easy it is to prep. Roast your sweet potatoes while you whip up the sauce and assemble the other ingredients. In under 40 minutes, you’ll have a full meal ready to serve—perfect for busy weeknights or meal prep Sundays.

It’s also budget-friendly and uses everyday ingredients. Sweet potatoes, cabbage, rice, and carrots are affordable staples you likely already have. The peanut sauce uses pantry basics like peanut butter, soy sauce, and lime—no expensive specialty ingredients required.

This dish is naturally vegan and gluten-free (just use tamari instead of soy sauce), making it ideal for accommodating different dietary needs. Plus, it’s protein-packed thanks to the edamame or chickpeas, so you won’t miss the meat.

And don’t forget the versatility. You can easily swap out ingredients based on what you have—use quinoa instead of rice, swap kale for spinach, or add tofu or shredded rotisserie chicken for a boost of protein.

This bowl isn't just a healthy choice—it’s a deeply satisfying one. Let’s take a closer look at what makes up the magic.

Ingredients Notes

The beauty of this Thai Peanut Sweet Potato Buddha Bowl is in how its ingredients come together for a perfectly balanced, nourishing meal. Each one plays a key role in both flavor and texture.

Sweet potatoes are the hearty, caramelized heart of this bowl. Roasting them brings out their natural sweetness while giving them a slightly crisp edge. I like to cut them into small cubes and toss them in a little olive oil, garlic powder, and smoked paprika for a flavor boost.

Cooked rice serves as the base, providing warmth and substance. Jasmine rice is my favorite for its fragrant aroma, but brown rice or even quinoa work beautifully too. Leftover rice from a previous meal? Even better—it speeds up the process.

Crunchy vegetables like red cabbage, carrots, and bell peppers add vibrant color and freshness. I love the contrast they bring to the tender sweet potatoes. You can shred them finely or chop them into bite-sized strips for a fork-friendly finish.

Edamame or chickpeas bring protein and a nice chew to the mix. I often keep a bag of frozen shelled edamame on hand—just steam and toss them in. Chickpeas are great too, especially if you want something a little heartier and more filling.

Of course, the Thai peanut sauce is the star of the show. A blend of peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and a little sriracha creates a dreamy, creamy, and slightly spicy sauce that ties everything together. Make extra—it’s fantastic on noodles and wraps too.

No special tools are required here. A sheet pan for roasting, a blender or whisk for the sauce, and a pot for rice is all you need. If you’re meal prepping, having a few storage containers ready will come in handy.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Making this bowl is all about layering textures and flavors—roasted, raw, creamy, and crisp. Let’s break it down into simple, manageable steps.

Start by preheating your oven to 400°F (200°C). Peel and dice your sweet potatoes into small, even chunks. Toss them with olive oil, garlic powder, salt, and smoked paprika, then spread them on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until the edges are golden and caramelized.

While the sweet potatoes roast, prepare your rice. If you’re using freshly cooked rice, start that early so it has time to steam and cool slightly before serving. If using leftovers, just reheat gently with a splash of water in the microwave or stovetop.

Next, assemble your vegetables. Thinly slice red cabbage and bell peppers, and julienne or shred carrots. If you’re using edamame, steam or microwave them according to the package instructions. Chickpeas can be rinsed and drained right out of the can.

Now, whip up the Thai peanut sauce. In a small bowl or blender, combine peanut butter, soy sauce (or tamari), lime juice, maple syrup, sesame oil, and sriracha. Add warm water a tablespoon at a time until the sauce reaches a pourable consistency—smooth and creamy, but not too thick.

Once everything’s ready, build your bowl. Start with a scoop of rice, then add a generous portion of roasted sweet potatoes and arrange your vegetables and protein around the bowl. Drizzle with plenty of peanut sauce and finish with a sprinkle of chopped peanuts or cilantro if you like.

Total prep and cook time is about 35–40 minutes, and cleanup is a breeze with just one pan and a bowl or two to wash. It’s the kind of meal that looks as good as it tastes.

Storage Options

One of the best parts about this Buddha bowl is how well it stores. It’s perfect for meal prep, office lunches, or saving leftovers for later in the week.

To store leftovers, pack each component—rice, sweet potatoes, veggies, and sauce—into separate airtight containers. This helps maintain their textures and prevents sogginess. Everything will keep well in the fridge for up to 4 days.

If you prefer to store it assembled, that works too. Just be sure to keep the sauce separate until ready to serve. This keeps the veggies crisp and the rice from absorbing too much moisture.

This bowl isn’t ideal for freezing due to the raw vegetables and peanut sauce, but the sweet potatoes and rice freeze beautifully. Store them in freezer-safe containers for up to 2 months.

To reheat, simply microwave the sweet potatoes and rice until warm. Add the fresh veggies and drizzle with the sauce just before eating for a perfect just-made feel.

Variations and Substitutions

One of the things I love most about this dish is its adaptability. No two bowls have to be the same, and it’s easy to customize based on what you have on hand.

Try switching up the base grain—quinoa, farro, or even cauliflower rice all work well. They each add a slightly different texture and nutritional profile to the bowl.

For a different protein, tofu is an excellent choice. I like to pan-fry tofu cubes until crispy before adding them. Grilled chicken, shrimp, or even a soft-boiled egg can also make this bowl non-vegan but equally delicious.

Not a fan of peanut butter? Almond butter or sunflower seed butter make excellent substitutes in the sauce. Just adjust the consistency with a bit of extra water or lime juice.

Switch up the veggies depending on what’s in season or in your fridge. Cucumbers, snap peas, spinach, roasted broccoli, or even avocado can all find a home in this bowl.

Don’t be afraid to experiment! This bowl is endlessly customizable, and that’s what makes it such a repeat favorite in our kitchen. Every version is a little different, but always totally satisfying.

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