Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day
As the leaves turn golden and the air becomes crisp, I find myself craving dishes that are not only nourishing but also wrapped in warmth and comfort. Enter the Thai Peanut Sweet Potato Buddha Bowl — a vibrant, creamy, and wholesome delight that truly brightens my day! This recipe transforms ordinary ingredients into a colorful, fragrant masterpiece that feels like a warm hug on a plate. Picture tender roasted sweet potatoes mingling with fresh veggies and a luscious peanut sauce that dances on your taste buds. Trust me, this one is perfect for an easy weeknight dinner or a cozy weekend lunch. So, pinch those roasted potatoes and get ready to prepare something extraordinary. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick recipe: Perfect for busy weeknights, this bowl comes together in under 30 minutes!
- Customizable: Add your favorite vegetables and toppings to make it your own.
- Family-friendly: Kids love the creamy peanut sauce and colorful veggies.
- Healthy and satisfying: Packed with nutrients, this dish is as delicious as it is good for you.
- Meal prep favorite: Make it ahead of time for easy lunches all week long.
What You’ll Need
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)
How to Make Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day
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Begin by preheating your oven to 425°F (220°C). While it warms up, scrub the sweet potatoes, then poke a few holes in each with a fork. This allows them to vent as they roast, creating that perfectly tender texture.
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Drizzle olive oil, salt, and pepper over the sweet potatoes, and place them on a baking sheet. Roast them for 25-30 minutes, until they are golden and fork-tender.
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While the sweet potatoes are roasting, prepare your veggies. Steam the broccoli florets until bright green and tender, about 4-5 minutes.
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In a large bowl, combine shredded cabbage and grated carrots (or radishes). The colors will start to mingle, making it a feast for the eyes!
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Now, let’s whip up a zesty peanut sauce. In a small bowl, mix together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil. For added creaminess, feel free to adjust the peanut butter to your liking. If you’re opting for a nut-free version, tahini or sunflower seeds work wonderfully!
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Once the sweet potatoes are done, let them cool slightly, then slice them open and fluff the insides.
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Assemble your Buddha bowl by placing a generous scoop of the cabbage and carrot mix in a bowl, followed by a serving of roasted sweet potato, steamed broccoli, and a luscious scoop of avocado (or alternatively tahini or sunflower seeds).
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Drizzle the creamy peanut sauce generously over your bowl, then sprinkle with chopped peanuts and fresh cilantro for that extra pop of flavor.
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Serve immediately, and enjoy the smiles that come each time you dig into this colorful masterpiece!
Delicious Variations to Try
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Zesty Citrus Twist: Add a splash of orange juice to your peanut sauce for a refreshing citrus kick.
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Chili Garlic Delight: Stir in some chili paste or sriracha to the sauce for a spicy twist that tantalizes your taste buds.
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Protein Power-Up: Top your bowl with grilled chicken, beef, or crispy tofu for an extra protein boost that keeps you feeling full longer.
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Crispy Crunch: Add some crispy chickpeas or roasted pepitas for an indulgent crunch that complements the creamy texture of the sweet potatoes.
Chef Emma’s Helpful Tips
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Make Ahead Magic: You can roast the sweet potatoes and steam the broccoli ahead of time to save yourself some prep time during busy weeknights.
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Ingredient Swaps: Feel free to swap in whatever veggies you have on hand. Zucchini, bell peppers, or snap peas would be fantastic!
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Perfect Storage: Store any leftover Buddha bowl components separately to keep everything fresh and crunchy when you reheat.
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Slicing Tricks: Slice your avocado just before serving to maintain its beautiful green hue, or squeeze some lime juice over it to prevent browning.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 450
- Carbohydrates: 45g
- Sugar: 8g
- Fat: 24g
- Protein: 12g
- Sodium: 600mg
Frequently Asked Questions
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Can I make this ahead? Yes! The sweet potatoes and veggies can be roasted and prepared ahead of time. Just toss everything together when you’re ready to eat.
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Can I use different ingredients? Absolutely! Feel free to swap out veggies for whatever you enjoy the most or have in your fridge.
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How do I store leftovers? Store cooked ingredients separately in airtight containers and keep them in the fridge for up to 4 days.
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How long does it last? When stored properly, leftovers can last up to 3-4 days in the fridge.
Wrapping It Up
This Thai Peanut Sweet Potato Buddha Bowl is not just a meal; it’s a colorful embrace that nourishes your body and soul. With its vibrant flavors, creamy textures, and endless variations, it’s bound to be a cherished part of your recipe repertoire. Save this Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day to your cozy meals board so it’s ready when you need a delightful, nutritious treat! Now, go forth, gather some friends or family, and share the warmth of this delicious dish!
Thai Peanut Sweet Potato Buddha Bowl
Ingredients
For the roasted sweet potatoes
- 4 medium Sweet Potatoes Roasted
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
For the veggie mix
- 2 cups Broccoli Florets Or cauliflower
- 2 cups Shredded Cabbage
- 1 cup Grated Carrots Or radishes
- 1 medium Avocado Or tahini/sunflower seeds
For the 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
For topping
- 1/4 cup Cilantro Or parsley
- 1/4 cup Chopped Peanuts Or sunflower seeds
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Scrub the sweet potatoes and poke a few holes in each with a fork.
- Drizzle olive oil, salt, and pepper over the sweet potatoes and place them on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes until golden and fork-tender.
Cooking the Vegetables
- Steam the broccoli florets until bright green and tender, about 4-5 minutes.
- In a large bowl, combine shredded cabbage and grated carrots.
Making the Peanut Sauce
- In a small bowl, mix together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil.
Assembly
- Once the sweet potatoes are done, let them cool slightly, then slice them open and fluff the insides.
- Assemble your Buddha bowl with a scoop of the cabbage and carrot mix, followed by roasted sweet potato, steamed broccoli, and avocado.
- Drizzle the peanut sauce over the bowl and sprinkle with chopped peanuts and cilantro.
- Serve immediately and enjoy!
