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Thai Peanut Sweet Potato Buddha Bowl

A delightful blend of sweet potatoes, fresh vegetables, and a creamy peanut sauce for a satisfying meal that's vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium Sweet potatoes, peeled and diced
  • 1 cup Broccoli florets
  • 1 cup Shredded green cabbage
  • 1 large Avocado, sliced
  • 1/2 cup Carrots, grated
  • 1/4 cup Fresh cilantro, chopped For garnish
  • 1/4 cup Peanuts, chopped For garnish
Peanut Sauce
  • 1/2 cup Peanut butter
  • 2 tablespoons Soy sauce Choose gluten-free if needed
  • 1 tablespoon Maple syrup
  • 1 tablespoon Lime juice
  • 1 teaspoon Sesame oil
  • Salt and pepper, to taste

Method
 

Preparation
  1. 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.
  2. Preheat the oven: Set your oven to 400°F (200°C).
Cooking
  1. 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.
Mixing
  1. In a large bowl, mix the broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently.
Making the Sauce
  1. In a small bowl, mix the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
Assembly
  1. 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.

Notes

Serve warm or at room temperature. Consider pairing with rice or quinoa for a more filling meal. Store leftovers in an airtight container for 3-4 days or freeze for up to a month.