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Thai Peanut Sweet Potato Buddha Bowl Recipe

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Savor the bold, zesty flavor of this Thai Peanut Sweet Potato Buddha Bowl, a wholesome vegan meal loaded with roasted sweet potatoes, fresh veggies, rice, and a creamy Thai peanut sauce. Perfect for meal prep, plant-based diets, and healthy weeknight dinners, this bowl is rich in nutrients, fiber, and flavor. Whether you're vegan or simply looking for a satisfying clean-eating option, this recipe delivers!

Ingredients

Scale

  • 2 medium sweet potatoes, diced

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • 1 cup cooked brown rice or quinoa

  • 1 cup shredded red cabbage

  • 1/2 cup sliced cucumber

  • 1/2 cup shredded carrots

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped peanuts (optional)

For the Thai Peanut Sauce:

  • 1/4 cup peanut butter

  • 1 tbsp soy sauce

  • 1 tbsp maple syrup

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp grated ginger

  • 1–2 tbsp warm water (to thin)

Instructions

  1. Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.

  2. Prepare Sauce: Whisk all peanut sauce ingredients in a bowl until smooth. Add warm water to reach desired consistency.

  3. Assemble Bowls: In a large bowl, layer rice, roasted sweet potatoes, cabbage, carrots, cucumber, and cilantro.

  4. Top & Serve: Drizzle with peanut sauce, sprinkle with chopped peanuts, and serve immediately or store in the fridge.

Notes

  • Add tofu or chickpeas for extra protein.

  • Sauce can be made ahead and stored for up to 5 days in the fridge.

  • Use cauliflower rice for a lower-carb option.

Nutrition

Find it online: https://elianarecipes.com/thai-peanut-sweet-potato-buddha-bowl-recipe/