Description
Indulge in the vibrant and nourishing Thai Peanut Sweet Potato Buddha Bowl, a dish that beautifully marries roasted sweet potatoes with a medley of fresh vegetables and a rich, creamy peanut sauce. This bowl is not just a feast for the eyes but also packed with essential nutrients, making it perfect for lunch or dinner on busy days. With bold flavors and customizable ingredients, you can easily adjust this recipe to suit your taste preferences. Whether you’re meal prepping for the week or looking for a quick satisfying dinner, this Buddha bowl is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (for garnish)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Dice sweet potatoes and spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until golden-brown.
- In a mixing bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- In another bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- To serve, layer mixed veggies in a bowl topped with roasted sweet potatoes and drizzle generously with peanut sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 9g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg