Thai Peanut Sweet Potato Buddha Bowl
Experience a burst of flavor with the Thai Peanut Sweet Potato Buddha Bowl, a vibrant and nourishing dish that’s perfect for any meal. This wholesome bowl combines roasted sweet potatoes and colorful veggies, all drizzled with a creamy peanut sauce that ties everything together. Ideal for meal prep or as a quick weeknight dinner, this recipe is not only easy to make but also packed with nutrients to keep you satisfied. Customize your bowl with your favorite vegetables or proteins and enjoy a delightful balance of textures and flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until golden-brown.
- In a large mixing bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- Once sweet potatoes are roasted, assemble the bowls by layering mixed veggies followed by roasted sweet potatoes. Drizzle generously with peanut sauce and garnish with fresh cilantro and chopped peanuts.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 530
- Sugar: 9g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg