Thai Peanut Sweet Potato Buddha Bowl
A vibrant and nutritious bowl featuring roasted sweet potatoes, quinoa, fresh vegetables, and a creamy peanut sauce that creates a delightful and wholesome meal.
Ingredients
For the Buddha Bowl
- 2 medium sweet potatoes Peeled and cubed
- 1 cup quinoa Rinsed
- 2 cups vegetable broth For cooking quinoa
- 1 cup shredded carrots
- 1 medium red bell pepper Sliced
- 1 cup cucumber Diced
- 1 cup spinach or kale
- ¼ cup green onions Sliced
- ½ cup peanuts Chopped
- ¼ cup fresh cilantro Chopped
For the Peanut Sauce
- 2 tablespoons sesame oil Divided
- ¼ cup peanut butter
- 2 tablespoons soy sauce or tamari Use gluten-free if needed
- 1 tablespoon maple syrup
- 1 piece lime Juice
- to taste red pepper flakes Optional for heat
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel and chop the sweet potatoes into bite-sized cubes. Place them on the prepared baking sheet, drizzle with 1 tablespoon of sesame oil, and sprinkle with salt and pepper. Toss to coat evenly.
Cooking the Sweet Potatoes
- Roast the sweet potatoes in the oven for about 25-30 minutes, or until they are tender and slightly caramelized. Flip halfway through for even cooking.
Cooking the Quinoa
- Meanwhile, rinse the quinoa under cold water. In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, cover, and reduce the heat to low. Let it simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Making the Peanut Sauce
- In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and the remaining sesame oil. Adjust the consistency with a little water if needed.
Assembling the Bowl
- Once everything is ready, assemble your Buddha bowl with a base of quinoa, then add roasted sweet potatoes, shredded carrots, sliced bell pepper, diced cucumber, and greens.
- Drizzle the peanut sauce on top, and finish with chopped peanuts and fresh cilantro.
Serving
- Serve immediately or store for later.
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Notes
For optimal flavor, ensure the sweet potatoes are roasted until golden brown. You can customize the vegetables based on what's available and add protein like grilled chicken or tofu. Store leftover peanut sauce separately and avoid reheating vegetables to maintain their crunchiness.