Description
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant and nutritious meal featuring roasted sweet potatoes, fresh vegetables, and a creamy, tangy peanut sauce. Combining the natural sweetness of maple and sweet potatoes with the savory depth of soy and peanut butter, it offers a delightful blend of flavors and textures perfect for a wholesome lunch or dinner.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
Peanut Sauce
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Garnish
- 1/4 cup peanuts, chopped
Instructions
- Prepare Ingredients: Dice the sweet potatoes, chop the broccoli florets, slice the avocado, and grate the carrots to have all the vegetables ready for cooking and assembly.
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes evenly on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until they are golden brown and tender.
- Mix Vegetables: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado, tossing gently to mix the fresh ingredients together.
- Prepare Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and a pinch of salt and pepper until the sauce is smooth and creamy.
- Assemble the Buddha Bowl: Layer the mixed fresh vegetables in serving bowls, top with the warm roasted sweet potatoes, drizzle generously with the peanut sauce, and finish by garnishing with chopped fresh cilantro and chopped peanuts for added texture and flavor.
Notes
- For a spicier kick, add a dash of chili flakes or sriracha to the peanut sauce.
- You can substitute peanut butter with almond or cashew butter if preferred.
- To make this meal vegan, ensure the soy sauce is gluten-free and vegan-certified.
- Leftover roasted sweet potatoes can be stored in the fridge for up to 3 days.
- This bowl is great served warm or at room temperature.
