Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day
As the chilly breeze begins to dance through the air, I can’t help but crave those cozy, hearty meals that wrap me in warmth and comfort. There’s something magical about the golden, tender sweetness of roasted sweet potatoes mingling with vibrant veggies and a creamy peanut sauce that makes life feel just a tad brighter. This Thai Peanut Sweet Potato Buddha Bowl is not only a feast for the eyes but a nourishing meal that will embrace you with every bite.
Growing up, meals like this were my family’s way of gathering around the table, sharing stories, and filling our hearts with love. As the sweet potatoes roasted in the oven, the kitchen would become an aromatic haven. It’s incredibly easy to put together after a long day, making it perfect as an easy weeknight dinner. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Flavor Explosion: The rich, nutty peanut sauce combined with the natural sweetness of the roasted sweet potatoes creates a luscious harmony that’s truly unbeatable.
- Nutrient-Packed: This vibrant Buddha bowl is filled with colorful veggies, offering essential nutrients and fiber that your body will love.
- Quick & Easy: Whip this up in no time for a delightful weeknight meal that leaves everyone asking for seconds.
- Customizable Delight: Feel free to mix and match your favorite seasonal veggies, making this bowl unique to your taste.
- Family-Friendly: A sure crowd-pleaser, even your pickiest eaters will find something to love in this bowl of goodness.
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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Preheat your oven to 425°F (220°C). Slice the sweet potatoes lengthwise, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until tender and golden.
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While the sweet potatoes are roasting, prepare your vegetables. Gather your broccoli florets, shredded cabbage, and grated carrots (or radishes) and set them aside.
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In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil (if using) until creamy and smooth. You’ll feel the love in every stir as it comes together!
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Once the sweet potatoes are done, carefully remove them from the oven and let them cool slightly. Meanwhile, steam the broccoli florets until they’re bright green and tender but still crisp.
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In serving bowls, arrange a bed of roasted sweet potatoes, steamed broccoli, shredded cabbage, and grated carrots.
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Drizzle the luscious peanut sauce generously over everything, adding dollops of avocado (or tahini/sunflower seeds) for added creaminess.
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Finish with a sprinkle of chopped peanuts and fresh cilantro (or parsley) for that beautiful, vibrant touch.
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Serve warm and enjoy the cozy embrace of deliciousness!
Delicious Variations to Try
- Zesty Citrus Twist: Add a splash of orange juice to the peanut sauce for a refreshing zing!
- Spicy Kick: Stir in some chili flakes or a dash of sriracha for a delightful heat that elevates the flavors.
- Crunchy Toppings: Toss on some toasted chickpeas for a hearty crunch that will take your Buddha bowl to the next level.
- Seasonal Swaps: Use butternut squash in place of sweet potatoes during the fall for a warm, inviting flavor twist.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Prepare the sauce and roast sweet potatoes ahead of time. This bowl can be assembled quickly for those busy weeknights!
- Ingredient Swaps: Feel free to swap in your favorite nut butter or add different vegetables based on the seasons or what you have on hand.
- Perfect Slicing: For even cooking, try to slice your sweet potatoes and other veggies into uniform sizes.
- Storage Savvy: Leftovers can be stored in airtight containers in the fridge for up to 3 days. Reheat gently to maintain that delicious creamy sauce!
Nutrition Information per Serving
- Serving Size: 1 Bowl
- Calories: 450
- Carbohydrates: 55g
- Sugar: 14g
- Fat: 22g
- Protein: 12g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Roast the sweet potatoes and prepare the sauce ahead of time for quick assembly during the week.
Can I use different ingredients?
Yes! Feel free to add other veggies or swap ingredients based on your taste preferences.
How do I store leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days.
How long does it last?
Best enjoyed fresh, but it will keep in the fridge for about 3 days. Just give it a light reheat!
Wrapping It Up
This Thai Peanut Sweet Potato Buddha Bowl is more than just a meal; it’s a warm hug on a plate filled with nourishing flavors that brighten your day. Whether it’s a cozy dinner with loved ones or a quick escape from the daily grind, this recipe checks all the boxes. Save this Thai Peanut Sweet Potato Buddha Bowl That Will Brighten Your Day to your dinner inspiration board, so you can easily find it when you’re in the mood for a delightful treat!
Thai Peanut Sweet Potato Buddha Bowl
Ingredients
Main 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)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Slice the sweet potatoes lengthwise, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until tender and golden.
- While the sweet potatoes are roasting, prepare your vegetables. Gather your broccoli florets, shredded cabbage, and grated carrots (or radishes) and set them aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil (if using) until creamy and smooth.
Cooking
- Once the sweet potatoes are done, carefully remove them from the oven and let them cool slightly. Meanwhile, steam the broccoli florets until they’re bright green and tender but still crisp.
Assembly
- In serving bowls, arrange a bed of roasted sweet potatoes, steamed broccoli, shredded cabbage, and grated carrots.
- Drizzle the luscious peanut sauce generously over everything, adding dollops of avocado (or tahini/sunflower seeds) for added creaminess.
- Finish with a sprinkle of chopped peanuts and fresh cilantro (or parsley) for that beautiful, vibrant touch.
- Serve warm and enjoy!
