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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl for Flavorful Meal Prepping

Enjoy the vibrant and nutritious Thai Peanut Sweet Potato Buddha Bowl, perfect for meal prepping and satisfying your cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Buddha Bowl
  • 4 cups Sweet Potatoes Common substitute: Butternut squash.
  • 2 tablespoons Olive Oil Alternative: Avocado oil.
  • to taste Salt
  • to taste Pepper
  • 2 cups Broccoli Florets Substitute: Cauliflower.
  • 1 cup Shredded Cabbage Substitute: Shredded Brussels sprouts.
  • 1 cup Grated Carrots Substitute: Radishes.
  • 1 medium Avocado Substitute: Tahini or sunflower seeds.
For the Peanut Sauce
  • 1/2 cup Peanut Butter Substitute: Almond butter.
  • 1/4 cup Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Maple Syrup Substitute: Agave syrup.
  • 2 tablespoons Lime Juice Substitute: Lemon juice.
  • 1 tablespoon Sesame Oil Omit if nut-free.
For Garnish
  • 1/4 cup Cilantro Substitute: Parsley.
  • 1/4 cup Chopped Peanuts Substitute: Sunflower seeds.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Medium bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Dice the sweet potatoes into uniform 1-inch cubes and toss with olive oil, salt, and pepper. Roast for 25-30 minutes.
  3. In a mixing bowl, combine broccoli, cabbage, grated carrots, and avocado, and toss gently.
  4. In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
  5. Assemble the bowl by layering mixed vegetables, roasted sweet potatoes, and drizzling peanut sauce over the top.
  6. Garnish with fresh cilantro and chopped peanuts before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 200IUVitamin C: 150mgCalcium: 6mgIron: 12mg

Notes

For best results, allow roasted sweet potatoes to cool slightly before adding them to the bowl. Adjust sauce consistency as needed with cold water.

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