Thai Peanut Sweet Potato Buddha Bowl
A colorful, healthy Buddha bowl with roasted sweet potatoes, quinoa, veggies, and creamy Thai peanut sauce. Perfect for lunch or dinner!
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.