Description
Hearty Thai peanut sweet potato buddha bowl brings robust flavors dancing across your plate with colorful, nutritious ingredients. Balanced protein, creamy sauce, and roasted vegetables create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein and Grains:
- 1 cup cooked quinoa or brown rice
- 1/2 cup edamame, shelled
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
Vegetables and Aromatics:
- 2 medium sweet potatoes, peeled and diced
- 1 cup shredded red cabbage
- 1 cup baby spinach or kale
- 1/2 cup shredded carrots
- 1/2 teaspoon grated fresh ginger
- 1 small garlic clove, minced
Sauce and Seasonings:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2–3 tablespoons water
Instructions
- Preheat the oven to a high temperature of 400°F (200°C), preparing a baking sheet for the sweet potato transformation.
- Dice sweet potatoes into uniform cubes, ensuring even cooking and caramelization.
- Massage the sweet potato cubes with olive oil, infusing them with smoky paprika, and seasoning generously with salt and pepper.
- Spread the seasoned sweet potatoes across the baking sheet, creating a single layer to promote crisp edges and tender interiors.
- Roast the sweet potatoes for 20-25 minutes, rotating the tray midway to guarantee even browning and maximum flavor development.
- Craft the vibrant Thai peanut sauce by whisking peanut butter, soy sauce, sesame oil, maple syrup, rice vinegar, minced ginger, and crushed garlic into a silky, harmonious blend.
- Adjust the sauce’s consistency by incorporating water, creating a drizzle-friendly texture that coats ingredients beautifully.
- Layer cooked quinoa or rice as a hearty foundation in serving bowls.
- Artfully arrange roasted sweet potatoes, crisp red cabbage, verdant spinach, bright edamame, and delicate shredded carrots atop the grain base.
- Generously cascade the Thai peanut sauce over the colorful ingredients, ensuring each component receives a luxurious coating.
- Sprinkle roasted peanuts and fresh cilantro as the final flourish, adding textural complexity and herbal brightness.
- Serve immediately, encouraging diners to mix the components for a symphonic blend of flavors and textures.
Notes
- Elevate roasting by cutting sweet potatoes uniformly for consistent caramelization and even cooking.
- Customize spice levels by adjusting smoked paprika or adding chili flakes for extra heat.
- Make sauce vegan-friendly by replacing honey with maple syrup and using tamari instead of traditional soy sauce.
- Create meal-prep friendly version by preparing components separately and storing in refrigerator for quick assembly during busy weekdays.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg