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Thai Peanut Sweet Potato Buddha Bowl Recipe

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This vibrant Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes, crunchy veggies, protein-packed quinoa, and a creamy Thai peanut sauce. Perfect for a vegan, gluten-free meal, it’s loaded with flavor, nutrients, and color, making it an easy and satisfying lunch or dinner option.

Ingredients

Scale

  • 2 medium sweet potatoes, peeled and cubed

  • 1 tbsp olive oil

  • Salt & pepper to taste

  • 1 cup cooked quinoa

  • 1 cup shredded red cabbage

  • 1 cup shredded carrots

  • 1 cup edamame (shelled)

  • 1 avocado, sliced

  • 2 green onions, sliced

  • Chopped cilantro & peanuts (optional garnish)

For the Thai Peanut Sauce:

  • 1/4 cup creamy peanut butter

  • 1 tbsp soy sauce or tamari

  • 1 tbsp maple syrup or honey

  • 1 tsp sesame oil

  • 1 tsp rice vinegar

  • 1/2 tsp grated fresh ginger

  • 1 small clove garlic, minced

  • Water to thin

Instructions

  • Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.

  • Prepare the Sauce: In a bowl, whisk together all sauce ingredients. Add water 1 tbsp at a time to reach desired consistency.

  • Assemble the Bowls: In each bowl, layer quinoa, roasted sweet potatoes, red cabbage, carrots, edamame, and avocado.

 

  • Top & Serve: Drizzle generously with peanut sauce. Sprinkle green onions, cilantro, and chopped peanuts if desired.

Notes

  • Add tofu or chickpeas for extra protein.

  • Adjust peanut sauce thickness by adding more or less water.

  • Use pre-shredded veggies for quicker prep.

 

  • Keeps well for meal prep—store sauce separately.

Nutrition

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