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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl: A Vibrant Vegan Feast

Experience the vibrant flavors of Thai Peanut Sweet Potato Buddha Bowl, a nutritious and delicious vegan dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Sweet Potatoes, diced Can substitute with butternut squash
  • 2 tablespoons Olive Oil Coconut oil can be used as an alternative
For the Veggies
  • 2 cups Broccoli, chopped Can swap with seasonal greens like kale
  • 2 cups Cabbage, shredded Opt for red cabbage for vibrant color
  • 2 medium Carrots, grated Grate or julienne for easy incorporation
  • 1 medium Avocado, sliced Can substitute with hummus if necessary
For the Sauce
  • 1/2 cup Peanut Butter Almond or sunflower seed butter can be alternatives
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option
  • 2 tablespoons Maple Syrup Agave syrup can be a substitute
  • 2 tablespoons Lime Juice Lemon juice is an alternative
  • 1 teaspoon Sesame Oil Can omit if allergic
For Garnish
  • 1/4 cup Cilantro, chopped Green onions can be used if preferred
  • 1/4 cup Chopped Peanuts Substitute with almonds or sunflower seeds if avoiding allergens

Equipment

  • Baking sheet
  • Medium bowl
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Wash and peel the sweet potatoes, then dice them into uniform cubes.
  2. Chop the broccoli into bite-sized florets, slice the avocado, and grate the carrots.
  3. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper.
  4. Spread the sweet potatoes in a single layer and roast for 25–30 minutes, flipping halfway through.
  5. Combine the chopped broccoli, shredded cabbage, grated carrots, and sliced avocado in a large bowl.
  6. Whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
  7. Assemble the bowl with fresh veggies as the base, add the roasted sweet potatoes, and drizzle with peanut sauce.
  8. Garnish with chopped peanuts and cilantro before serving.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 65gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 18000IUVitamin C: 100mgCalcium: 70mgIron: 2.5mg

Notes

For meal prep, store the peanut sauce separately to maintain freshness of ingredients.

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