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Thai Peanut Sweet Potato Buddha Bowl

A close-up of a vibrant thai peanut sweet potato buddha bowl featuring roasted sweet potatoes, shredded carrots, quinoa, and cilantro, drizzled with peanut sauce.
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Make this satisfying Thai Peanut Sweet Potato Buddha Bowl for a flavorful, balanced, and easy weeknight dinner. It features roasted sweet potatoes, crisp vegetables, and a rich, creamy peanut sauce.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dry quinoa or brown rice
  • 2 cups water or vegetable broth
  • 1 block (14 oz) extra-firm tofu, pressed and cubed (optional protein)
  • 1 head broccoli, cut into florets
  • 1 cup shredded red cabbage
  • 2 carrots, julienned
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts, for garnish
  • For the Thai Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup low sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 to 1/2 cup hot water, to thin

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until tender and slightly caramelized.
  2. While the potatoes roast, cook the grain. Combine quinoa (or rice) and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (quinoa) or 40 minutes (brown rice), until all liquid is absorbed. Fluff with a fork.
  3. Prepare the tofu, if using. Toss tofu cubes with a dash of soy sauce and roast alongside the sweet potatoes for the last 15 minutes, or pan-fry until golden brown.
  4. Make the Best Thai Peanut Dressing. In a small bowl or jar, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, ginger, and garlic. Slowly whisk in hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
  5. Steam or lightly blanch the broccoli florets until crisp-tender.
  6. Assemble your Thai Buddha Bowl Recipe. Divide the cooked grain among serving bowls. Arrange the roasted sweet potatoes, tofu (if using), broccoli, red cabbage, and carrots neatly over the grain base.
  7. Drizzle generously with the creamy peanut sauce. Garnish with fresh cilantro and chopped peanuts. Serve immediately.

Notes

  • For meal prepping, store the sauce separately from the bowl components to prevent the vegetables from becoming soggy. Assemble just before eating.
  • If you prefer a gluten-free option, use tamari instead of soy sauce in the dressing.
  • To make this a Plant Based Power Bowl without tofu, substitute with 1 cup of rinsed and drained chickpeas tossed with a little smoked paprika before roasting.

Nutrition

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

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