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Thai Peanut Sweet Potato Buddha Bowl

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The Thai Peanut Sweet Potato Buddha Bowl is a vibrant, plant-based meal packed with roasted sweet potatoes, fresh vegetables, quinoa, and a creamy Thai peanut dressing. It’s nourishing, satisfying, and full of bold flavors.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup edamame (shelled and cooked)
  • 1 avocado, sliced
  • 2 green onions, sliced
  • 2 tablespoons chopped cilantro (optional)
  • 1/4 cup chopped peanuts (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with olive oil, paprika, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
  3. While potatoes roast, prepare the quinoa and chop vegetables.
  4. In each bowl, add a base of quinoa. Top with roasted sweet potatoes, red cabbage, carrots, edamame, avocado slices, and green onions.
  5. Drizzle with Thai peanut dressing (see Notes) and garnish with chopped peanuts and cilantro if desired.
  6. Serve immediately or store in containers for meal prep.

Notes

  • Thai Peanut Dressing: Mix 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon maple syrup or honey, 1/2 teaspoon grated ginger, and 1-2 tablespoons warm water to thin.
  • Swap quinoa with brown rice or cauliflower rice if preferred.
  • For added protein, top with tofu or grilled chicken if not vegan.

Nutrition

Find it online: https://ukfinda.com/thai-peanut-sweet-potato-buddha-bowl/