Description
Hearty Thai peanut sweet potato buddha bowl delivers a symphony of flavors from Southeast Asian cuisine. Crisp roasted vegetables, creamy peanut sauce, and protein-packed ingredients combine for a nourishing meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked quinoa or brown rice
- 1 cup shredded red cabbage
- 1 cup chopped kale or spinach
- 1/2 cup shredded carrots
- 1/2 avocado, sliced
Seasonings and Spices:
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Garnish:
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
Instructions
- Heat the oven to 400F (200C) and coat sweet potato cubes with olive oil, seasoning with salt and pepper for optimal caramelization.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, turning midway to ensure even browning and tender texture.
- Simultaneously, prepare quinoa or brown rice according to package instructions, creating a fluffy and nutritious base for the buddha bowl.
- Chop and prepare raw vegetables like cucumber, carrots, and bell peppers into bite-sized pieces for added crunch and freshness.
- Create the signature peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, and a splash of warm water until silky and well-combined.
- Layer the cooked grains in serving bowls as the foundation, arranging roasted sweet potatoes and raw vegetables in sections.
- Slice ripe avocado and strategically place on top of the vegetable layers for creamy richness.
- Generously drizzle the homemade peanut sauce over the entire bowl, ensuring each ingredient gets coated with the tangy, nutty dressing.
- Sprinkle finely chopped green onions and toasted sesame seeds as a final garnish for enhanced flavor and visual appeal.
- Serve immediately for optimal taste and texture, or store components separately for a make-ahead meal option.
Notes
- Customize roasting for different potato textures by cutting cubes smaller for crispier edges or larger for softer interiors.
- Swap quinoa with cauliflower rice for lower-carb option or add protein like grilled tofu for vegetarian protein boost.
- Make peanut sauce ahead and store in refrigerator for up to 5 days, allowing flavors to develop and intensify.
- Ensure even cooking of sweet potatoes by spreading them in single layer on baking sheet and rotating midway through roasting process.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 413 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg