Thai Peanut Sweet Potato Buddha Bowl

This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nutrient-packed meal loaded with flavor and texture. Featuring roasted sweet potatoes, steamed broccoli, protein-rich chickpeas, fluffy quinoa, creamy avocado, and a spicy-sweet Thai peanut sauce, it’s a wholesome dish that satisfies and energizes.

Why You’ll Love This Recipe

• Completely plant-based and naturally gluten-free
• Packed with protein, fiber, and healthy fats
• Perfect for meal prep or easy weeknight dinners
• Customizable with your favorite grains and veggies
• Delicious hot or cold
• Balanced and satisfying with sweet, savory, and spicy notes
• A great way to enjoy more vegetables
• Makes beautiful, colorful bowls
• Leftovers store well
• The peanut sauce is addictive!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bowl:

• Sweet potatoes, peeled and cubed
• Chickpeas (canned or cooked), drained and rinsed
• Broccoli florets
• Cooked quinoa (or rice)
• Avocado slices
• Olive oil or avocado oil
• Salt and black pepper
• Garlic powder or minced garlic
• Optional: red pepper flakes or sriracha

For the Thai Peanut Sauce:

• Creamy peanut butter
• Soy sauce or tamari (for gluten-free)
• Lime juice
• Rice vinegar
• Sesame oil
• Maple syrup or honey
• Minced garlic
• Grated fresh ginger
• Water to thin
• Optional: sriracha for spice

Toppings:

• Chopped fresh cilantro
• Crushed peanuts
• Lime wedges
• Extra sriracha or chili flakes

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast sweet potatoes and chickpeas: Toss cubed sweet potatoes and chickpeas with oil, garlic, salt, and pepper. Spread on baking sheet and roast for 30–35 minutes, stirring halfway.
3. Cook quinoa: Prepare quinoa according to package instructions. Fluff and set aside.
4. Steam broccoli: Steam broccoli until bright green and just tender, about 5–7 minutes.
5. Make peanut sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, garlic, ginger, maple syrup, and sriracha (if using). Add warm water a tablespoon at a time to reach your desired consistency.
6. Assemble bowls: Start with a base of quinoa. Top with roasted sweet potatoes, chickpeas, steamed broccoli, and avocado slices. Drizzle with peanut sauce and garnish with cilantro, peanuts, and lime wedges.
7. Serve immediately or refrigerate for later.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 30–35 minutes
• Total time: 40–45 minutes

Variations

• Grain swap: Try rice, farro, or couscous instead of quinoa
• Add protein: Grilled tofu, tempeh, or even shredded chicken if not vegan
• Extra veggies: Add carrots, red cabbage, bell peppers, or spinach
• Nut-free option: Use sunflower seed butter or tahini in the sauce
• Spicy version: Add more sriracha or red pepper flakes to the sauce or roasted veggies

Storage/reheating

• Storage: Keep all components in airtight containers in the fridge for up to 4–5 days
• Sauce: Store separately in a jar in the fridge for up to 1 week
• Reheating: Reheat veggies and quinoa in the microwave or a skillet. Add fresh avocado and sauce just before serving
• Freezing: Freeze cooked quinoa and roasted sweet potatoes (without avocado or sauce). Thaw and reassemble when ready

FAQs

Can I use canned sweet potatoes?

Fresh is best for roasting. Canned may be too soft and will not crisp up well.

What if I don’t have quinoa?

Brown rice, jasmine rice, or couscous work perfectly as substitutes.

Is this recipe vegan?

Yes, it’s 100% plant-based if you use maple syrup instead of honey.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to a week in advance and stored in the fridge.

Can I serve it cold?

Absolutely—it tastes great both warm and cold, making it perfect for meal prep.

How do I keep the avocado from browning?

Add just before serving, or toss slices with lemon or lime juice to slow browning.

Can I make this nut-free?

Yes, use tahini or sunflower seed butter in place of peanut butter.

What kind of peanut butter is best?

Smooth, natural peanut butter works best for a creamy sauce.

Can I air-fry the sweet potatoes?

Yes, air fry at 400°F for about 15–20 minutes, shaking halfway through.

Does the sauce thicken in the fridge?

Yes, it may thicken. Just stir in a splash of warm water before serving.

Conclusion

The Thai Peanut Sweet Potato Buddha Bowl is a satisfying, nourishing, and flavor-packed dish that’s easy to make and endlessly customizable. Whether you’re looking for a plant-based lunch or a vibrant dinner idea, this bowl delivers on every level: texture, taste, and nutrition. Make it once, and it will quickly become a staple in your weekly rotation.

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