Description
Indulge in the vibrant flavors of the Thai Peanut Sweet Potato Buddha Bowl, a nourishing and colorful dish that’s perfect for any occasion. This easy-to-make vegan bowl combines roasted sweet potatoes, crisp vegetables, and a creamy peanut sauce, delivering a satisfying meal that aligns with your health goals. Ready in just 45 minutes, it’s an ideal choice for busy weeknights or meal prep. Customize it to your liking by adding proteins or grains, making it versatile and delicious every time you serve it.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup grated carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts (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
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until golden brown.
- In a large bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently.
- Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- Layer mixed veggies at the bottom of bowls. Top with roasted sweet potatoes and drizzle with peanut sauce. Garnish with cilantro and peanuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 490
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg