Looking for a meal that’s vibrant, healthy, and packed with flavor? This Thai Peanut Sweet Potato Buddha Bowl has everything you need: a delicious mix of roasted sweet potatoes, protein-rich quinoa, chickpeas, fresh veggies, and a creamy, slightly spicy Thai peanut sauce that brings it all together.
Sweet potatoes are a nutritional powerhouse, loaded with beta-carotene and providing over 400% of your daily vitamin A needs. This meal not only satisfies your taste buds but also fuels your body with nutrient-dense ingredients.
Let’s dive into this easy-to-make recipe, perfect for a wholesome dinner, meal prep, or a vibrant lunch.
What Is a Thai Peanut Sweet Potato Buddha Bowl?
A Buddha bowl is essentially a nourish bowl, combining a variety of raw or roasted vegetables, healthy grains, plant-based proteins, and greens into one hearty meal. This version takes it up a notch with a Thai-inspired peanut sauce that blends sweet, savory, and tangy flavors, giving a flavorful twist to the classic Buddha bowl.
The “Thai Peanut” comes from the creamy sauce that’s rich in peanut butter, lime, ginger, and a bit of chili heat—creating a delicious fusion of flavors that transports you to Thailand with every bite.
Ingredients You’ll Need
For the Buddha Bowl:
- 2 medium sweet potatoes, cubed
- 1 cup quinoa (uncooked)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups mixed greens (spinach, kale, or your favorite blend)
- 1 red bell pepper, sliced
- 1 cup shredded purple cabbage
- 1 cucumber, sliced
- ¼ cup chopped cilantro
- ¼ cup chopped peanuts
For the Thai Peanut Sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons water (to thin as needed)
- Optional: ¼ teaspoon red chili flakes for extra heat
Optional Toppings:
- Sliced avocado
- Lime wedges
- Sesame seeds
- Sriracha sauce for extra spice
Tip: You can easily adjust this recipe to suit dietary preferences. Swap soy sauce for tamari for a gluten-free option or honey for maple syrup for a vegan version.
Step-by-Step Instructions
1. Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. Cook the Quinoa:
- While the sweet potatoes are roasting, cook the quinoa according to package instructions (usually 1:2 ratio of quinoa to water, simmered for about 15-20 minutes until fluffy).
3. Make the Thai Peanut Sauce:
- In a bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup (or honey), minced garlic, and grated ginger.
- Add water to thin the sauce to your desired consistency. If you like a bit of heat, toss in some red chili flakes!
4. Warm the Chickpeas:
- Heat a small pan over medium heat and warm the chickpeas with a pinch of salt. Feel free to add spices like cumin or smoked paprika for extra flavor.
5. Assemble the Bowl:
- Start with a bed of mixed greens in each bowl.
- Layer the roasted sweet potatoes, quinoa, and warm chickpeas.
- Add fresh veggies: sliced bell pepper, shredded purple cabbage, and cucumber.
- Drizzle the Thai peanut sauce over the top.
- Garnish with chopped cilantro, peanuts, and any optional toppings like avocado or a squeeze of lime.
Nutritional Benefits of the Thai Peanut Sweet Potato Buddha Bowl
This Buddha bowl is not only visually stunning but also a powerhouse of nutrition:
- Sweet Potatoes: Packed with beta-carotene, fiber, potassium, and vitamins A and C.
- Quinoa: A complete protein, providing fiber and all essential amino acids.
- Chickpeas: Full of plant-based protein, fiber, and vitamins.
- Veggies: A colorful array that’s rich in antioxidants and essential micronutrients.
- Peanuts: Add healthy fats, protein, and vitamin E to the dish.
By combining these ingredients, this bowl offers a balanced mix of complex carbs, lean protein, and healthy fats, making it a perfect option for fueling your body.
Customizing Your Thai Peanut Sweet Potato Buddha Bowl
Buddha bowls are incredibly versatile, and this one is no exception. Here are some ways to make it your own:
- For extra protein: Add grilled tofu, tempeh, chicken, or shrimp to increase the protein content.
- Use seasonal veggies: Feel free to swap in seasonal produce, like roasted Brussels sprouts in fall or grilled zucchini in summer.
- Adjust the spice: If you love heat, add more chili flakes or a drizzle of Sriracha to the peanut sauce.
- Vegan options: The recipe is already vegan-friendly, but to make it even more so, ensure to use maple syrup instead of honey in the sauce.
Meal Prep Tips
- Prep in bulk: Roast a large batch of sweet potatoes and cook extra quinoa for the week. Store each component separately in airtight containers.
- Store the sauce separately: Make extra peanut sauce and store it in a jar in the fridge. Keep it separate from the veggies to maintain their freshness.
- Assemble when ready: When you’re ready to eat, simply assemble the bowls with pre-cooked quinoa, sweet potatoes, chickpeas, and fresh veggies.
Pairing Suggestions
To complete your Thai-inspired meal:
- Drinks: Pair it with a refreshing Thai iced tea or chilled coconut water.
- Sides: Serve with a small bowl of tom yum soup or some fresh Thai spring rolls for an authentic touch.
- Dessert: Finish off your meal with mango sticky rice or coconut ice cream for a sweet ending.
Thai Peanut Sweet Potato Buddha Bowl Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 465 kcal
Ingredients:
- 2 medium sweet potatoes (cubed)
- 1 cup quinoa (uncooked)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 4 cups mixed greens (spinach, kale, or preferred blend)
- 1 red bell pepper (sliced)
- 2 cups shredded purple cabbage
- 1 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)
- ¼ cup lime juice (about 2 limes)
- 2 tbsp maple syrup or honey
- 2 cloves garlic (minced)
- 2 tsp grated fresh ginger
- 2-4 tbsp water (to thin as needed)
- Optional: ½ tsp red chili flakes for heat
Instructions:
- Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Cook quinoa according to package instructions.
- In a bowl, whisk together the Thai peanut sauce ingredients.
- Warm chickpeas in a pan with spices, if desired.
- Assemble the bowl with mixed greens, roasted sweet potatoes, quinoa, chickpeas, and fresh veggies. Drizzle with peanut sauce and garnish with cilantro, peanuts, and any optional toppings.
Enjoy this vibrant, nutritious, and flavor-packed Buddha bowl!