The Thai Peanut Sweet Potato Buddha Bowl is a delightful meal filled with flavors and colors. It brings together sweet potatoes, fresh vegetables, and a creamy, nutty peanut sauce. This bowl is not only tasty but also very satisfying. It is great for lunch or dinner and can be made quickly. You will enjoy each bite and feel good after eating it.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because:
- Easy to Make: Even if you are not a skilled cook, this recipe is simple and straightforward.
- Healthy Ingredients: The bowl is packed with nutritious ingredients like sweet potatoes, broccoli, and avocado.
- Rich in Flavor: The peanut sauce adds a rich, creamy flavor that ties everything together.
- Customizable: You can change the ingredients to match your taste. Add more veggies or swap in your favorite toppings.
- Vegan and Gluten-Free: This dish is suitable for many diets. It is vegan-friendly and gluten-free when you choose the right soy sauce.
HOW TO MAKE Thai Peanut Sweet Potato Buddha Bowl
Making a Thai Peanut Sweet Potato Buddha Bowl is simple. Follow the steps below to create this beautiful and healthy meal.
EQUIPMENT NEEDED
- Baking sheet
- Mixing bowls (large and small)
- Whisk or fork
- Knife and cutting board
- Measuring cups and spoons
- Oven
Ingredients You’ll Need
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (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
STEP-BY-STEP INSTRUCTIONS
- Prepare all ingredients: Start by dicing the sweet potatoes. Chop the broccoli into small florets, slice the avocado, and grate the carrots. Set these aside.
- Preheat the oven: Set your oven to 400°F (200°C). This temperature will roast the sweet potatoes nicely.
- Cook the sweet potatoes: Spread the diced sweet potatoes on a baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes. They should be golden brown and tender.
- Mix the vegetables: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss them gently to mix.
- Prepare the peanut sauce: In a small bowl, add the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil. Whisk these together until smooth.
- Assemble the bowl: To serve, take the mixed vegetables and place them in a bowl. Top with the roasted sweet potatoes. Drizzle the peanut sauce over the top. Garnish with fresh cilantro and chopped peanuts.
HOW TO SERVE Thai Peanut Sweet Potato Buddha Bowl
This Buddha Bowl is served best fresh. You can enjoy it warm or at room temperature. If you like, you can serve extra peanut sauce on the side for those who love more flavor. Pair it with some rice or quinoa for a more filling meal.
STORAGE & FREEZING : Thai Peanut Sweet Potato Buddha Bowl
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3-4 days. The sweet potatoes and veggies might soften, but the flavors will still be good.
Freezing this bowl is also possible. Pack it in individual portions in freezer-safe bags or containers. It can last in the freezer for about a month. When ready to eat, thaw it in the fridge overnight and reheat it before serving.
SERVING SUGGESTIONS
Consider pairing your Thai Peanut Sweet Potato Buddha Bowl with:
- A side of brown rice or quinoa for extra fullness.
- A light salad for a refreshing touch.
- Crispy tofu for added protein.
- A slice of lime to squeeze over the bowl for extra zest.
VARIATIONS
You can customize your Buddha Bowl in many ways. Here are some ideas:
- Add Proteins: Include cooked chickpeas, grilled chicken, or shrimp for a protein boost.
- Change the Veggies: Use other vegetables like spinach, bell peppers, or zucchini based on your preference or what you have at home.
- Spice it Up: If you like a little heat, add chili flakes or hot sauce to the peanut sauce.
- Nuts and Seeds: Swap peanuts for cashews or sunflower seeds for a different crunch.
FAQs
1. Can I use different nut butter?
Yes, you can substitute peanut butter with almond butter or sunflower seed butter if you like.
2. Is this dish suitable for meal prep?
Absolutely! This bowl is great for meal prep. Just pack the components separately and assemble them when ready to eat.
3. Can I use frozen vegetables?
Yes, frozen vegetables can work. Just make sure to thaw and drain any excess water before mixing.
4. How do I make the bowl spicy?
You can add cayenne pepper or hot sauce to the peanut sauce for some heat. Adjust to your spice level.
MAKE-AHEAD TIPS FOR Thai Peanut Sweet Potato Buddha Bowl
To save time, prepare some ingredients ahead of time. Here are some tips:
- Cook the sweet potatoes and store them in the fridge for up to 4 days.
- Chop all the vegetables a day before you make the bowl and keep them in separate containers.
- Prepare the peanut sauce ahead of time and store it in the fridge for easy access.
Following these tips will make it easier to enjoy your Thai Peanut Sweet Potato Buddha Bowl quickly!
Thai Peanut Sweet Potato Buddha Bowl
Ingredients
Method
- Prepare all ingredients: Start by dicing the sweet potatoes. Chop the broccoli into small florets, slice the avocado, and grate the carrots. Set these aside.
- Preheat the oven: Set your oven to 400°F (200°C).
- Cook the sweet potatoes: Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until golden brown and tender.
- In a large bowl, mix the broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently.
- In a small bowl, mix the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- To serve, take the mixed vegetables and place them in a bowl. Top with roasted sweet potatoes. Drizzle peanut sauce over the top. Garnish with fresh cilantro and chopped peanuts.