If there’s one meal that always feels like both a treat and a nutrient boost, it’s the Thai Peanut Sweet Potato Buddha Bowl. Packed with roasted sweet potatoes, fluffy quinoa, protein-rich chickpeas, and a rainbow of crunchy vegetables, all drizzled in a creamy, tangy peanut sauce, this dish hits every note—savory, sweet, nutty, and fresh.
I first fell in love with Buddha bowls while traveling, where every café seemed to have its own unique spin. The Thai-inspired peanut sauce in this version gives the entire dish a comforting warmth and bold, crave-worthy flavor. Whether you’re enjoying it warm in winter or as a chilled, refreshing lunch in summer, this is a meal that’s satisfying, balanced, and beautiful enough to impress at any table.
It’s plant-based, naturally gluten-free (with tamari), and endlessly customizable. Think of it as the “choose your own adventure” of healthy eating—swap grains, switch proteins, mix up the veggies—and it still delivers big on taste.
Why You’ll Love This Thai Peanut Sweet Potato Buddha Bowl
Full of nutrients: Packed with protein, healthy fats, fiber, and antioxidants
Bold Thai-inspired flavor: Creamy peanut sauce with tangy lime and fresh ginger
Perfectly balanced: Sweet potatoes add natural sweetness, while fresh veggies give crunch
Meal-prep friendly: Components can be made ahead and assembled in minutes
Customizable: Swap ingredients to fit your taste or what’s in the fridge
Works year-round: Light enough for summer, cozy enough for winter
Ingredients (Serves 4)
For the Bowl:
- 2 medium sweet potatoes, cubed (about 4 cups)
- 1 cup quinoa, uncooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups mixed greens (spinach, kale, or your favorite blend)
- 1 large red bell pepper, sliced
- 2 cups shredded purple cabbage
- 1 large cucumber, sliced
- ½ cup chopped cilantro
- ½ cup chopped peanuts
For the Thai Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup soy sauce (or tamari for gluten-free option)
- ¼ cup lime juice (about 2 limes)
- 2 tablespoons maple syrup or honey
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2–4 tablespoons water (to thin as needed)
- Optional: ½ teaspoon red chili flakes for heat
Tip: Natural peanut butter without added sugar or oils works best for the sauce.
How to Make Thai Peanut Sweet Potato Buddha Bowl
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread them on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized on the edges.
2. Cook the Quinoa
While the sweet potatoes roast, cook quinoa according to package instructions. Fluff with a fork and set aside.
3. Prepare the Peanut Sauce
In a medium bowl, whisk together:
- Peanut butter
- Soy sauce or tamari
- Lime juice
- Maple syrup or honey
- Garlic
- Fresh ginger
Add water gradually until you reach your desired drizzle consistency. Adjust seasoning—more lime for tang, more soy sauce for saltiness, or more chili flakes for heat.
4. Warm the Chickpeas
In a small pan, warm chickpeas over medium heat with a pinch of salt and your favorite spices (paprika, cumin, or garlic powder work well).
5. Assemble the Bowls
Start with a bed of mixed greens in each bowl. Add portions of roasted sweet potatoes, cooked quinoa, and warm chickpeas. Arrange sliced bell pepper, shredded cabbage, and cucumber around the edges for a colorful, balanced presentation.
6. Garnish and Serve
Drizzle generously with Thai peanut sauce. Sprinkle chopped cilantro and peanuts on top for freshness and crunch. Serve immediately.
Variations and Substitutions
Switch the grain: Brown rice, farro, or cauliflower rice for a lower-carb option
Change the protein: Swap chickpeas for tofu, tempeh, grilled chicken, or shrimp
Different nut butter: Try almond or cashew butter in place of peanut
Extra crunch: Add toasted sesame seeds or crispy chickpeas
Boost the greens: Throw in steamed broccoli, snow peas, or edamame
Meal Prep Tips
- Roast sweet potatoes and cook quinoa ahead of time—store separately in airtight containers for up to 4 days
- Peanut sauce keeps in the fridge for up to a week—just whisk before using
- Assemble bowls fresh for the best texture, but all components can be prepped in advance for quick lunches
What to Serve With This Bowl
- Fresh spring rolls for a Thai-inspired spread
- A light miso soup as a starter
- A fruit salad with pineapple and mango for a tropical touch
Frequently Asked Questions
Is this bowl vegan?
Yes—just use maple syrup instead of honey for the sauce.
Can I make it spicy?
Absolutely—add chili flakes, sriracha, or a touch of Thai red curry paste to the sauce.
What’s the best way to store leftovers?
Store each component separately in the fridge for up to 4 days. Assemble just before eating for the freshest taste.
Can I eat this cold?
Yes! It’s delicious both warm and chilled, making it great for packed lunches.
Final Thoughts
This Thai Peanut Sweet Potato Buddha Bowl is the perfect example of how healthy eating can be exciting, flavorful, and deeply satisfying. From the roasted sweetness of the potatoes to the creamy, tangy peanut sauce, every bite is a celebration of color and taste. Whether you meal prep it for busy weekdays or serve it fresh for a vibrant dinner, it’s a dish that never disappoints.
Thai Peanut Sweet Potato Buddha Bowl
Ingredients
For the Bowl:
- 2 medium sweet potatoes cubed (about 4 cups)
- 1 cup quinoa uncooked
- 1 can 15 oz chickpeas, drained and rinsed
- 4 cups mixed greens spinach, kale, or your favorite blend
- 1 large red bell pepper sliced
- 2 cups shredded purple cabbage
- 1 large cucumber sliced
- ½ cup chopped cilantro
- ½ cup chopped peanuts
For the Thai Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup soy sauce or tamari for gluten-free option
- ¼ cup lime juice about 2 limes
- 2 tablespoons maple syrup or honey
- 2 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 2 –4 tablespoons water to thin as needed
- Optional: ½ teaspoon red chili flakes for heat
Tip: Natural peanut butter without added sugar or oils works best for the sauce.
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread them on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized on the edges.
Cook the Quinoa
- While the sweet potatoes roast, cook quinoa according to package instructions. Fluff with a fork and set aside.
Prepare the Peanut Sauce
In a medium bowl, whisk together:
- Peanut butter
- Soy sauce or tamari
- Lime juice
- Maple syrup or honey
- Garlic
- Fresh ginger
- Add water gradually until you reach your desired drizzle consistency. Adjust seasoning—more lime for tang, more soy sauce for saltiness, or more chili flakes for heat.
Warm the Chickpeas
- In a small pan, warm chickpeas over medium heat with a pinch of salt and your favorite spices (paprika, cumin, or garlic powder work well).
Assemble the Bowls
- Start with a bed of mixed greens in each bowl. Add portions of roasted sweet potatoes, cooked quinoa, and warm chickpeas. Arrange sliced bell pepper, shredded cabbage, and cucumber around the edges for a colorful, balanced presentation.
Garnish and Serve
- Drizzle generously with Thai peanut sauce. Sprinkle chopped cilantro and peanuts on top for freshness and crunch. Serve immediately.
Leave a Comment