Thai Peanut Sweet Potato Buddha Bowl Recipe

There's nothing quite like a colorful, nutrient-packed Buddha bowl to satisfy both your hunger and your taste buds. This Thai Peanut Sweet Potato Buddha Bowl brings together roasted sweet potatoes, crunchy vegetables, hearty quinoa, and a creamy, flavor-packed peanut sauce that makes every bite irresistible.

I first discovered this dish when I was looking for a satisfying, plant-based meal that didn't feel like a salad. The combination of textures and flavors instantly won me over, and it has since become a staple in my weekly meal prep. It's packed with protein, fiber, and healthy fats—making it a balanced meal that keeps you full and energized.

Why You'll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready to fall in love with this vibrant and wholesome dish! Whether you're meal-prepping for the week or looking for a quick and healthy dinner, this Buddha bowl is the perfect choice.

First, it's incredibly nutritious. With fiber-rich sweet potatoes, protein-packed quinoa, and vitamin-loaded veggies, this bowl is a powerhouse of essential nutrients.

Next, it's easy to customize. Swap out ingredients based on what you have on hand, or adjust the spice levels to match your preference. You can even add your favorite protein, like tofu or grilled chicken, for an extra boost.

The peanut sauce is next-level delicious. Creamy, nutty, slightly sweet, and tangy with just a hint of spice—it ties everything together beautifully. You'll want to drizzle it on everything!

Finally, it's great for meal prep. Make all the components ahead of time and assemble them when you're ready to eat. The ingredients hold up well in the fridge, making this an ideal grab-and-go lunch or dinner.

Ingredients Notes

The magic of this Thai Peanut Sweet Potato Buddha Bowl lies in its simple yet vibrant ingredients. Each one adds a unique texture and flavor that makes this dish so satisfying.

Sweet potatoes are the heart of this dish. Roasting them brings out their natural sweetness and gives them a deliciously caramelized texture. I recommend tossing them in a bit of olive oil, salt, and paprika for extra flavor.

Quinoa acts as the perfect base, providing a complete source of plant-based protein. Cook it in vegetable broth instead of water to enhance its flavor. If you prefer, you can substitute it with brown rice, farro, or even cauliflower rice.

Crunchy vegetables like red cabbage, carrots, and bell peppers add freshness and texture. Thinly slicing them makes them easier to mix into the bowl and absorb the peanut sauce.

The peanut sauce is what takes this dish to the next level. A mix of creamy peanut butter, soy sauce, lime juice, maple syrup, garlic, and a hint of sriracha creates an irresistible balance of flavors. If you have a peanut allergy, almond butter or sunflower seed butter make great substitutes.

You’ll also need a few toppings to round out the bowl—like chopped peanuts, fresh cilantro, and sesame seeds. These add a final layer of crunch and flavor that makes each bite even better.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Making this Buddha bowl is easier than it looks, and it all comes together in just a few simple steps.

Start by roasting the sweet potatoes. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, paprika, and a pinch of salt, then spread them in an even layer. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

While the sweet potatoes are roasting, cook the quinoa. Rinse it under cold water to remove any bitterness, then add it to a pot with vegetable broth. Bring to a boil, reduce the heat, cover, and let it simmer for about 15 minutes. Fluff with a fork and set aside.

Next, make the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and sriracha. If the sauce is too thick, add a tablespoon of warm water at a time until you reach your desired consistency.

Prepare your veggies and toppings while everything cooks. Shred the cabbage, slice the bell peppers, and chop the cilantro. Having everything prepped makes assembly quick and easy.

Finally, assemble your bowls. Start with a scoop of quinoa, add a generous portion of roasted sweet potatoes, then layer on the veggies. Drizzle with peanut sauce, sprinkle with toppings, and enjoy!

Storage Options

This Buddha bowl is perfect for meal prep and stores well in the fridge.

For best results, store the components separately. Keep the roasted sweet potatoes, quinoa, and chopped veggies in airtight containers in the fridge for up to 4 days. The peanut sauce can be refrigerated in a jar for up to a week—just give it a good stir before using.

To reheat, simply warm the sweet potatoes and quinoa in the microwave or on the stovetop. Assemble your bowl and add the sauce just before serving to keep everything fresh and flavorful.

Variations and Substitutions

This recipe is incredibly versatile, and there are so many ways to make it your own!

If you want extra protein, add grilled tofu, tempeh, or chickpeas. They soak up the peanut sauce beautifully and add even more substance to the bowl.

For a grain-free option, swap the quinoa for cauliflower rice or spiralized zucchini. It keeps the dish light while still being filling.

Make it nut-free by using sunflower seed butter instead of peanut butter. You can also use tahini for a different but equally delicious sauce variation.

Adjust the heat level by playing with the amount of sriracha or adding chili flakes. If you prefer a milder sauce, simply leave out the spice.

Get creative with toppings! Avocado slices, pickled onions, or a squeeze of fresh lime can add even more depth of flavor to your bowl.

No matter how you customize it, this Thai Peanut Sweet Potato Buddha Bowl is sure to be a hit. Have fun experimenting and making it your own!

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