Thai Peanut Sweet Potato Bowl

Thai Peanut Sweet Potato Buddha Bowl is packed with fresh vegetables hearty roasted sweet potatoes and a creamy peanut dressing. Whenever I want a nourishing meal that feels both comforting and vibrant I return to this bowl. It is my go to for busy weeknights and lunch prep days because each bite is satisfying and bursting with flavor.

Every time I serve this to friends or family it gets rave reviews. The first time I made it the colors alone won everyone over and the peanut sauce is always the highlight.

Ingredients

• Sweet potatoes: Choose ones that are firm and heavy for their size. These roast up sweet and creamy and make the bowl hearty.
• Broccoli florets: Look for bright green florets with tight buds. Broccoli adds crunch and balances the sweet potatoes.
• Shredded green cabbage: Select a crisp head with no wilting. The cabbage brings freshness and crunch.
• Avocado: Pick one that yields slightly to gentle pressure. It makes the bowl creamy and luscious.
• Carrots: Fresh carrots offer color and crunch. Grate just before using for the best texture.
• Fresh cilantro: Chop right before adding to retain its vibrant flavor. Adds a burst of freshness.
• Peanuts: Choose roasted and unsalted for a crunchy garnish.
• Peanut butter: Go for smooth natural peanut butter with just peanuts and salt. It is the base of the sauce and brings everything together.
• Soy sauce: Use a low sodium version if you want to control saltiness.
• Maple syrup: Adds gentle sweetness to balance savory flavors. Pure maple is best.
• Lime juice: Choose freshly squeezed for the brightest taste.
• Sesame oil: A little goes a long way. Adds depth and nuttiness to the sauce.
• Salt and pepper: Freshly ground makes a difference for final seasoning.

Instructions

Prep the Produce:

Dice sweet potatoes into bite sized pieces. Chop broccoli into small florets. Slice avocado and grate carrots for the freshest flavors and crisp texture.

Roast the Sweet Potatoes:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Spread diced sweet potatoes in a single layer on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for twenty five to thirty minutes until golden brown and tender flipping halfway if you can.

Make the Veggie Base:

In a large bowl combine chopped broccoli shredded cabbage grated carrots and sliced avocado. Toss gently to arrange an even mix and make sure each bite gets a bit of everything.

Mix Peanut Sauce:

In a small bowl whisk together peanut butter soy sauce maple syrup lime juice and sesame oil until smooth and pourable. Taste and adjust salt and lime juice to your liking.

Assemble and Garnish:

Divide the mixed vegetables into bowls. Top each with warm roasted sweet potatoes. Drizzle creamy peanut sauce generously over each bowl. Finish with plenty of fresh cilantro and chopped peanuts for crunch.

I always look forward to the crunch of roasted peanuts on top. When my family makes this together everyone wants the job of drizzling the peanut sauce because it smells incredible and tastes even better.

Storage Tips

Store any leftovers in an airtight container in the refrigerator and try to enjoy them within three days for best flavor and texture. I like to keep the peanut sauce separate and drizzle it just before serving so the veggies stay crisp.

Ingredient Substitutions

Swap broccoli for cauliflower or steamed green beans if that is what you have on hand. Almond butter or cashew butter works well instead of peanut butter for a different nutty twist. For more crunch try thinly sliced red bell pepper or add cooked quinoa for an extra boost.

Serving Suggestions

These bowls are perfect on their own but I sometimes serve them with steamed brown rice or a handful of crispy tofu for extra protein. If you love spice add a little chili garlic sauce or sriracha on top. This is a great recipe for a colorful lunch spread with friends.

Cultural Context

Buddha bowls draw inspiration from balancing wholesome grains vegetables protein and flavorful sauces all in one bowl. The creamy punchy peanut dressing gives this bowl a Thai inspired flavor that always comforts me and reminds me of warm meals eaten at my favorite local Thai spot.

Seasonal Adaptations

Roast sweet potatoes and broccoli in the fall and winter for peak flavor. Try thinly sliced raw zucchini or summer squash in warmer months. Swap cabbage for baby spinach when you want something even more tender.

Success Stories

My friends raved the first time I brought these bowls to a potluck and the recipe was immediately requested. It has become a go to for both casual family dinners and meal prep routines throughout the year.

Freezer Meal Conversion

While fresh is best you can make the peanut sauce in advance and freeze it for up to one month. I sometimes batch roast sweet potatoes and broccoli and store them in individual containers for a grab and go lunch bowl.

For me making this bowl is a reminder to enjoy the colors and textures of fresh ingredients and it always makes lunchtime feel like a treat.

Recipe FAQs

→ What can I substitute for peanut butter in the sauce?

Almond or cashew butter creates a similar creamy consistency and complements the flavors well. Sunflower seed butter also works if you need a nut-free option.

→ How can I make the bowl spicier?

Add a pinch of chili flakes or a drizzle of sriracha to the peanut sauce or as a final topping for a spicy kick.

→ Is this dish suitable for meal prep?

Yes, prepare the components in advance and store the peanut sauce separately to keep the veggies and toppings fresh until serving.

→ Can I add protein to this bowl?

Absolutely! Try adding baked tofu, roasted chickpeas, or grilled chicken to boost the protein content and make it even more filling.

→ Which other vegetables work well in this bowl?

Try incorporating shredded red cabbage, snap peas, bell peppers, or edamame for extra crunch and color.

→ How do I keep the avocado from browning?

Squeeze a bit of lime juice on the avocado slices just before serving to slow down browning and enhance flavor.