Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day
There’s something undeniably comforting about a warm, nourishing bowl of goodness, isn’t there? Picture this: golden roasted sweet potatoes nestled among bright, vibrant veggies, all drizzled with a creamy peanut sauce that’s just the right amount of tangy and sweet. This Thai Peanut Sweet Potato Buddha Bowl is a celebration of flavors and textures that will leave you feeling warm and satisfied.
As the leaves begin to turn and we settle into the cozy embrace of autumn, I can’t help but think of my childhood kitchen, where my mom would always whip up comforting meals to lift our spirits on chilly days. This bowl brings back those memories of home—filled with vibrant colors and a love that’s as rich as the flavors on your plate. Perfect for an easy weeknight dinner or as a nourishing lunch, you’re going to want to pin this one for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this Buddha bowl can be made in 30 minutes or less.
- Nutrient-Packed: With sweet potatoes, broccoli, and fresh veggies, you’re getting a delicious balance of nutrients in every bite.
- Customizable: Tailor this bowl to your taste preferences by swapping in different veggies or proteins.
- Crowd-Pleasing: This recipe is a hit with family and friends, making it ideal for gatherings or meal prep.
- Plant-Based Goodness: A wholesome option that pleases both vegans and vegetarians, it’s a dish everyone will enjoy!
What You’ll Need
To create this wholesome Thai Peanut Sweet Potato Buddha Bowl, gather these simple ingredients:
- 4 medium Sweet Potatoes (roasted)
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
- 2 cups Broccoli Florets (or cauliflower)
- 2 cups Shredded Cabbage
- 1 cup Grated Carrots (or radishes)
- 1 medium Avocado (or tahini/sunflower seeds)
- 1/2 cup Peanut Butter (or almond butter)
- 2 tablespoons Soy Sauce (or tamari)
- 2 tablespoons Maple Syrup (or agave syrup)
- 2 tablespoons Lime Juice (or lemon juice)
- 1 tablespoon Sesame Oil (omit for nut-free)
- 1/4 cup Cilantro (or parsley)
- 1/4 cup Chopped Peanuts (or sunflower seeds)
Let’s Make It Together
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potatoes in half lengthwise and place them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender and golden.
- While the potatoes roast, steam the broccoli florets until vibrant green and tender, about 5-7 minutes.
- In a mixing bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until creamy and smooth. Adjust flavors to your taste.
- Assemble your Buddha bowl: Start with a base of shredded cabbage, then add the roasted sweet potatoes, steamed broccoli, grated carrots, and avocado slices.
- Drizzle the creamy peanut sauce generously over the top, finishing with a sprinkle of chopped peanuts and cilantro for that extra crunch and freshness.
Variations & Creative Twists
- Zesty Citrus Addition: Add a squeeze of orange juice to the peanut sauce for a burst of brightness!
- Spicy Kick: Toss in some red chili flakes or a drizzle of sriracha for a kick of heat.
- Protein Boost: Add grilled chicken, tofu, or chickpeas for an extra protein punch that’s both satisfying and indulgent.
- Seasonal Veggies: Swap in seasonal veggies such as Brussels sprouts or roasted beets to make it your own.
Chef Emma’s Helpful Tips
- Make Ahead: You can pre-roast the sweet potatoes and prep your veggies over the weekend for quick assembly during the week.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only get better with time!
- Slicing Techniques: For perfect avocado slices, use a sharp knife and ensure it’s ripe enough to slice easily but not overly soft.
- Ingredient Swaps: Don’t have peanut butter? Almond butter or sunflower seed butter works just as beautifully!
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 550
- Carbohydrates: 65g
- Sugar: 12g
- Fat: 28g
- Protein: 15g
- Sodium: 400mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prep the components ahead of time, then assemble just before serving.
Can I use different ingredients?
Yes! Feel free to swap in any veggies you love or have on hand.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
How long does it last?
This Buddha bowl is best eaten within 3 days when stored properly.
Final Thoughts
There’s something truly special about a meal that nourishes both the body and soul, and this Thai Peanut Sweet Potato Buddha Bowl does just that! The combination of sweet potatoes, vibrant vegetables, and that creamy sauce is a symphony of flavors that will surely brighten your day.
Save this Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day to your cozy recipes board so it’s ready when you need a comforting treat!
Thai Peanut Sweet Potato Buddha Bowl
Ingredients
Roasted Sweet Potatoes
- 4 medium Sweet Potatoes Roasted
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
Vegetables
- 2 cups Broccoli Florets (or cauliflower)
- 2 cups Shredded Cabbage
- 1 cup Grated Carrots (or radishes)
- 1 medium Avocado (or tahini/sunflower seeds)
Peanut Sauce
- 1/2 cup Peanut Butter (or almond butter)
- 2 tablespoons Soy Sauce (or tamari)
- 2 tablespoons Maple Syrup (or agave syrup)
- 2 tablespoons Lime Juice (or lemon juice)
- 1 tablespoon Sesame Oil (omit for nut-free)
- 1/4 cup Cilantro (or parsley)
- 1/4 cup Chopped Peanuts (or sunflower seeds)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potatoes in half lengthwise and place them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender and golden.
- While the potatoes roast, steam the broccoli florets until vibrant green and tender, about 5-7 minutes.
- In a mixing bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until creamy and smooth. Adjust flavors to your taste.
Assembly
- Assemble your Buddha bowl: Start with a base of shredded cabbage, then add the roasted sweet potatoes, steamed broccoli, grated carrots, and avocado slices.
- Drizzle the creamy peanut sauce generously over the top, finishing with a sprinkle of chopped peanuts and cilantro for that extra crunch and freshness.
