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Thai Peanut Sweet Potato Buddha Bowl

This Buddha bowl features roasted sweet potatoes, fresh veggies, and a creamy peanut sauce, making it a wholesome and comforting meal that's easy to prepare and customize.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Calories: 540
Ingredients Method Notes

Ingredients
  

For the bowl
  • 4 medium Sweet Potatoes (roasted)
  • 2 tablespoons Olive Oil to help caramelize sweet potatoes
  • to taste Salt for seasoning
  • to taste Pepper for seasoning
  • 2 cups Broccoli Florets (or cauliflower) steamed or roasted
  • 2 cups Shredded Cabbage for crunch
  • 1 cup Grated Carrots (or radishes) for sweetness and color
  • 1 medium Avocado (or tahini/sunflower seeds) for creaminess
For the peanut sauce
  • 1/2 cup Peanut Butter (or almond butter)
  • 2 tablespoons Soy Sauce (or tamari) for flavor
  • 2 tablespoons Maple Syrup (or agave syrup) for sweetness
  • 2 tablespoons Lime Juice (or lemon juice) for acidity
  • 1 tablespoon Sesame Oil omit for nut-free
  • 1/4 cup Cilantro (or parsley) for fresh herb flavor
  • 1/4 cup Chopped Peanuts (or sunflower seeds) for crunch

Method
 

Roasting the Sweet Potatoes
  1. Preheat the oven to 400°F (200°C). Cut the sweet potatoes into equal pieces.
  2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30–45 minutes until they are tender and have some browned edges.
Preparing the Vegetables
  1. While sweet potatoes are roasting, prepare the broccoli by either steaming until bright green and just tender or roasting alongside the potatoes.
  2. Shred the cabbage and grate the carrots. Keep them raw for crunch.
Making the Peanut Sauce
  1. In a bowl, combine peanut butter, soy sauce, maple syrup, lime juice, and sesame oil if using.
  2. Adjust thickness with water if necessary, and taste for balance, adding more lime or maple syrup if desired.
Assembling the Buddha Bowl
  1. In a bowl, layer roasted sweet potatoes, prepared vegetables, and sliced avocado.
  2. Drizzle with the peanut sauce and top with cilantro and chopped peanuts.

Notes

This dish is highly adaptable; feel free to substitute ingredients based on availability. It also works well as a make-ahead meal.