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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl

A nourishing and flavorful dish packed with roasted sweet potatoes, fresh veggies, and a creamy peanut sauce, perfect for meal prep or a quick weeknight dinner
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 portions
Course: Lunch, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced
  • 1 cup broccoli florets
  • 1 cup green cabbage shredded
  • 1 avocado sliced
  • 1/2 cup carrots grated
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup peanuts chopped, for garnish
  • 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
  • olive oil for roasting

Equipment

  • baking sheet
  • large bowl
  • Small bowl
  • whisk
  • oven

Method
 

  1. Prepare all ingredients by dicing sweet potatoes, chopping broccoli, slicing avocado, and grating carrots
  2. Preheat the oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden-brown and crispy
  3. In a large bowl, mix broccoli florets, shredded cabbage, grated carrots, and sliced avocado
  4. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and creamy
  5. Assemble the bowl with mixed vegetables as base, top with roasted sweet potatoes, and generously drizzle the peanut sauce over everything. Garnish with chopped cilantro and peanuts
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For optimal taste, store the peanut sauce separately from the vegetables. All ingredients are plant-based making it a perfect vegan meal.
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