Thai Peanut Sweet Potato Buddha Bowl
Indulge in the vibrant flavors of the Thai Peanut Sweet Potato Buddha Bowl, a delightful medley of roasted sweet potatoes, fresh vegetables, and a creamy peanut sauce. This nourishing dish is perfect for any occasion, offering a satisfying balance of textures and tastes that will leave you craving more. Whether you’re enjoying it for dinner with friends or meal prepping for the week ahead, this bowl is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked quinoa (or brown rice)
- 1 cup mixed fresh vegetables (bell peppers, carrots, cucumbers)
- ¼ cup fresh cilantro
- ¼ cup natural peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1 tbsp maple syrup
- Olive oil (for roasting)
- Salt (to taste)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil and salt; spread in a single layer on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Rinse quinoa under cold water. Combine quinoa with water (2 cups) in a saucepan; bring to boil, then reduce heat and simmer for 15 minutes until liquid is absorbed.
- Whisk together peanut butter, soy sauce, lime juice, minced garlic, maple syrup, and enough water for desired consistency.
- In each bowl, layer cooked quinoa as the base followed by roasted sweet potatoes and fresh vegetables. Drizzle generously with peanut sauce.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 536
- Sugar: 9g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg