Thai Peanut Sweet Potato Buddha Bowl Recipe

There’s something magical about the way roasted sweet potatoes caramelize in the oven — golden edges, soft centers, and a subtle sweetness that pairs perfectly with a savory, nutty sauce. This Thai Peanut Sweet Potato Buddha Bowl brings together warm spices, crunchy vegetables, and a creamy peanut drizzle for a meal that’s both comforting and vibrant.

this Recipe

I first whipped this up on a lazy Sunday with leftover produce and a craving for something hearty yet wholesome. Since then, it’s become a go-to for meal prep and busy weeknight dinners — quick, customizable, and totally crave-worthy.

The layers of color and texture make this bowl feel like something you'd order at your favorite café, but it's easy enough to throw together at home. Let’s dive into what makes this bowl a winner.

Why You'll Love This Thai Peanut Sweet Potato Buddha Bowl

If you're looking for a satisfying, plant-based meal that doesn’t skimp on flavor, this Buddha bowl has you covered. It’s hearty, healthy, and layered with rich, Thai-inspired goodness.

It’s quick and weeknight-friendly.
From start to finish, this meal takes about 40 minutes — most of which is hands-off roasting time. You can prep the sauce and toppings while the sweet potatoes are in the oven, making multitasking easy.

Packed with nutrients and color.
Between the sweet potatoes, shredded carrots, red cabbage, and spinach, this bowl is bursting with fiber, antioxidants, and vitamins. It’s as nourishing for your body as it is pleasing to the eye.

That peanut sauce? Next-level.
The homemade Thai peanut sauce is the star — creamy, zesty, and a little spicy. It pulls everything together and makes veggies downright addictive.

Customizable for any diet.
Whether you’re vegan, gluten-free, or just trying to eat more plants, this recipe can flex. Swap the veggies, add grains like quinoa or rice, or toss in some grilled tofu or chickpeas for protein.

Once you try it, you'll want to keep this recipe on repeat. Now let’s take a look at what you’ll need to bring it all together.

Ingredients Notes

What makes this Thai Peanut Sweet Potato Buddha Bowl shine is the contrast between roasted vegetables, crisp raw toppings, and that bold peanut dressing. Here's a breakdown of the key ingredients:

Sweet potatoes are the heart of this dish. When roasted, they develop a caramelized exterior and a tender inside that pairs beautifully with the creamy peanut sauce. I recommend cubing them into ½-inch pieces so they roast evenly and quickly.

Red cabbage adds crunch and color. It holds up well even after being dressed, so it's ideal for make-ahead meals. You can shred it finely with a mandolin or sharp knife for that perfect slaw-like texture.

Carrots offer a crisp sweetness that balances the richness of the sauce. I like to julienne them or use a spiralizer for fun texture, but even simple grated carrots work just fine.

Fresh spinach or mixed greens create a nutrient-dense base for the bowl. Baby spinach wilts slightly under the warm toppings, melding beautifully with the rest of the ingredients.

Thai peanut sauce ties it all together. Made from peanut butter, soy sauce, rice vinegar, lime juice, garlic, and a touch of maple syrup, it's creamy with just the right amount of tang and heat. Add a dash of sriracha or chili flakes if you like it spicier.

You’ll also need a baking sheet for roasting, a blender or whisk for the sauce, and a large bowl for assembling. Meal prep containers come in handy too if you're planning to pack lunches for the week.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Making this bowl is easier than you’d think — just a few simple steps and you’re on your way to flavor-packed perfection.

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Peel and cube your sweet potatoes, then toss them in olive oil, salt, pepper, and a pinch of smoked paprika or cumin for extra flavor. Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through for even browning.

While the sweet potatoes roast, prepare your peanut sauce. In a bowl or blender, combine peanut butter, soy sauce (or tamari), lime juice, rice vinegar, maple syrup, minced garlic, and a splash of water to thin it out. Blend or whisk until smooth. Adjust seasoning to taste — more lime for tang, more maple for sweetness, or chili for heat.

Next, prep the raw veggies. Shred the cabbage, julienne or grate the carrots, and rinse your greens. If you’re using toppings like cilantro, scallions, or crushed peanuts, chop those now too. This is also a good time to cook your grain if you're adding rice, quinoa, or noodles.

Once everything is ready, it’s time to assemble your bowl. Start with a bed of greens, followed by a scoop of grains (if using), then pile on your roasted sweet potatoes. Arrange the shredded cabbage and carrots on top for a rainbow of color.

Finish with a generous drizzle of peanut sauce, a sprinkle of chopped peanuts, and fresh herbs like cilantro or Thai basil if you have them. Add lime wedges on the side for a fresh pop right before eating.

This meal comes together in about 40 minutes and stores beautifully, making it ideal for meal prep or healthy lunches throughout the week.

Storage Options

This Buddha bowl is perfect for storing and enjoying later — just keep a few tips in mind to preserve freshness.

Refrigerate components separately if meal prepping. Store the roasted sweet potatoes, raw veggies, greens, and sauce in separate airtight containers. This keeps the textures from blending and getting soggy. Everything will last for about 4 days in the fridge.

Assembled bowls can also be stored if needed. Keep them in glass containers with the sauce on the side, and the bowls will hold up well for 2–3 days.

Freezing isn’t recommended for this dish, especially because the raw veggies and peanut sauce don't thaw well. The sweet potatoes alone can be frozen, but their texture may change upon reheating.

To reheat, warm the sweet potatoes gently in a microwave or on the stovetop. Assemble your bowl with fresh toppings and drizzle the sauce on just before serving.

Variations and Substitutions

This Thai Peanut Sweet Potato Buddha Bowl is endlessly adaptable, so feel free to get creative based on your tastes or pantry.

Swap out the veggies. Don’t have red cabbage? Try purple kale or green cabbage. Bell peppers, cucumber ribbons, or edamame are great additions too.

Add protein. Want to bulk it up? Toss in crispy tofu, tempeh, or a soft-boiled egg. Chickpeas roasted with curry powder are also a delicious plant-based protein option.

Make it grain-free. Skip the rice or quinoa and double up on greens or add spiralized zucchini noodles for a lighter, lower-carb bowl.

Switch up the sauce. Not a peanut fan? Use almond butter or cashew butter in the sauce. You can also try a sesame-based dressing or even a coconut-lime vinaigrette for a different spin.

Spice it your way. Add Thai chili flakes, fresh ginger, or a splash of sriracha to the sauce if you love heat. On the flip side, omit the spice entirely for a kid-friendly version.

The beauty of Buddha bowls is that there’s no wrong way to build them — just layers of fresh, flavorful ingredients and a delicious sauce to tie it all together. Try this one out, then make it your own!

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