Thai Peanut Sweet Potato Bowl

This Thai Peanut Sweet Potato Buddha Bowl is the ultimate blend of comfort and freshness. Tender roasted sweet potatoes mingle with crunchy veggies and a velvety peanut sauce, all teamed up for a balanced meal that comes together quickly. I turn to this recipe when I want something deeply satisfying but still nourishing and simple enough for busy weeknights.

I first whipped this up when I was craving something cozy yet bright and vibrant after a long day. It is now my go-to when friends come over because everyone loves building their own bowl with favorite toppings.

Gather Your Ingredients

• Medium sweet potatoes: These bring sweetness and a sturdy base. Choose ones that feel heavy for their size with vibrant orange flesh
• Broccoli florets: For crunch and an earthy bite. Look for tight green heads with no yellowing
• Shredded green cabbage: Adds refreshing crispness. Choose firm heads and shred just before using for maximum freshness
• Avocado: Brings creamy richness and balances the tanginess. Use ripe avocados that yield slightly to gentle pressure
• Carrots: Grated for crunch and color. Select firm carrots with bright skin no soft spots
• Fresh cilantro: Offers a bright herbal note. Check for leaves without black spots for the freshest flavor
• Peanuts: Chopped for garnish and a crunchy finish. Raw or roasted both are great but roasted deepen the flavor
• Peanut butter: Forms the creamy sauce base. Use natural with minimal ingredients for best results
• Soy sauce: Adds umami and saltiness. Go for low sodium if you prefer
• Maple syrup: Lends a subtle sweetness. Use pure maple for best flavor
• Lime juice: Provides needed acidity. Freshly squeezed makes all the difference
• Sesame oil: Adds a nutty undertone. Toasted is ideal for authentic flavor
• Salt and pepper: For balanced overall seasoning

How to Make It

Prepare the Ingredients:

Dice sweet potatoes into bite-sized cubes, peel first for a silkier texture. Chop broccoli into small florets so they cook evenly. Slice the avocado and grate the carrots for easier assembly later.

Roast the Sweet Potatoes:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Toss diced sweet potatoes with a drizzle of olive oil, salt, and pepper until all pieces are coated. Spread them in a single layer on a baking sheet. Roast for about 25 to 30 minutes, stirring halfway through, until the cubes turn golden brown and have crisp edges with soft centers.

Prep the Veggies:

While sweet potatoes roast, combine broccoli florets, shredded cabbage, grated carrots, and avocado slices in a large mixing bowl. Mix gently to keep the avocado intact but ensure even distribution.

Make the Peanut Sauce:

In a smaller bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil. Stir until the sauce is creamy and smooth, adding a splash of warm water a little at a time if needed for a pourable consistency.

Assemble the Bowls:

Divide the veggie mixture into serving bowls. Top generously with roasted sweet potatoes. Drizzle the silky peanut sauce all over the top. Sprinkle with chopped cilantro and peanuts just before serving for a burst of freshness and crunch.

My favorite part of this bowl is the peanut sauce. When I first nailed the texture and deep roasted peanut flavor I started making double batches just to have leftovers. My family always snags the sauce for dipping spring rolls and raw veggies.

Flavor Boosters

Swap broccoli for cauliflower or snap peas if you prefer. Almond butter works if you are out of peanut butter. Sunflower seed butter makes this nut-free. Any hearty green like kale can stand in for cabbage.

Serving Suggestions

Try this bowl over cooked quinoa or brown rice to make it even heartier. Add crispy tofu or chickpeas for extra protein. I love serving it family style so everyone can build their own bowl with favorite toppings like toasted sesame seeds or sliced radish.

Creative Twists

Buddha bowls are inspired by wholesome balanced meals in various Asian cuisines. The focus is on moderation and using seasonal ingredients much like traditional Buddhist temple food. The peanut sauce brings a Thai-inspired twist that adds depth and bold flavor. Swap in roasted winter squash instead of sweet potatoes in the fall. Add fresh snap peas or asparagus heads in spring. Use red cabbage for a punch of color in the summer.

This bowl has become a staple in my kitchen especially when feeding friends who are new to plant-based meals. I once doubled the recipe for a potluck and everyone loved scooping extra sauce onto their bowls. It is so versatile and a total crowd pleaser.

Common Questions About the Recipe

→ Can I use another nut butter instead of peanut butter?

Yes, almond or cashew butter can be substituted for a different flavor while maintaining creaminess.

→ Is it possible to serve this bowl cold?

Absolutely! All components can be enjoyed cold, making it great for meal prep or packed lunches.

→ What other vegetables work well in this bowl?

Bell peppers, spinach, or edamame can be added for extra flavor and nutritional variety.

→ How should leftovers be stored?

Keep in an airtight container in the fridge for up to 3 days. Store sauce separately for best results.

→ Is this bowl suitable for gluten-free diets?

Yes, simply use tamari or coconut aminos instead of soy sauce for a gluten-free version.