Cooked - Thai Peanut Sweet Potato Buddha Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Peanut Sweet Potato Buddha Bowl

4.0

2 medium sweet potatoes, peeled and cubed

1 tbsp olive oil

Salt & pepper to taste

1 cup cooked quinoa or brown rice

1 cup shredded red cabbage

1 cup shredded carrots

1 cup baby spinach or kale

½ cucumber, sliced

½ red bell pepper, sliced

¼ cup chopped cilantro

¼ cup roasted peanuts or cashews

⅓ cup natural peanut butter

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp rice vinegar or lime juice

1 tbsp maple syrup or honey

1 tsp sesame oil

1 clove garlic, minced

½ tsp grated fresh ginger

1–2 tbsp warm water (to thin sauce as needed)

Optional: a pinch of chili flakes or Sriracha for heat

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, prepare your base — quinoa, rice, or any preferred grain. Fluff with a fork and set aside.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and a bit of warm water until creamy and smooth. Adjust thickness and flavor to your liking.
Divide your grains evenly among bowls. Arrange the roasted sweet potatoes, shredded cabbage, carrots, spinach, cucumber, and red pepper in colorful sections on top.
Pour the luscious Thai peanut sauce over your bowl.
Sprinkle chopped cilantro and roasted peanuts over each bowl. Serve immediately while the sweet potatoes are still warm.
Sit down, take a moment of gratitude, and enjoy this rainbow of nutrition and flavor.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

Cuisine🇹🇭Thai

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 25 weeks ago

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