Description
This vibrant Thai Peanut Sweet Potato Buddha Bowl is a wholesome, nutrient-packed meal featuring roasted sweet potatoes, protein-rich quinoa and chickpeas, fresh veggies, and a creamy, tangy peanut sauce. Perfect for a healthy lunch or dinner, it blends bold Thai flavors with a satisfying combination of textures in every bite.
Ingredients
Scale
Main Ingredients
- 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
Sauce Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free option)
- 1/4 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: 1/2 teaspoon red chili flakes for heat
Garnish
- 1/2 cup chopped cilantro
- 1/2 cup chopped peanuts
Other
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the sweet potatoes. Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25-30 minutes, flipping halfway through to ensure even cooking and caramelization.
- Cook the quinoa. While the sweet potatoes roast, cook 1 cup of quinoa according to the package instructions, usually rinsing first and boiling in 2 cups of water until fluffy.
- Prepare the Thai peanut sauce. In a bowl, whisk together creamy peanut butter, soy sauce, lime juice, maple syrup or honey, minced garlic, grated ginger, and red chili flakes if using. Add water a tablespoon at a time until you reach a smooth, pourable consistency.
- Warm the chickpeas. Heat the drained and rinsed chickpeas gently in a small pan with a pinch of salt and any preferred spices until warm through.
- Assemble the bowls. Start by layering 4 cups of mixed greens as the base. Add the roasted sweet potatoes, cooked quinoa, and warm chickpeas on top.
- Add fresh veggies. Arrange sliced red bell pepper, shredded purple cabbage, and sliced cucumber on the bowl for refreshing crunch and color.
- Drizzle with sauce. Generously pour the prepared Thai peanut sauce over all the ingredients for a rich and tangy flavor boost.
- Garnish the bowl. Sprinkle chopped cilantro and chopped peanuts over the top for added freshness and texture.
- Serve and enjoy. Add any additional toppings you like, such as extra chili flakes or lime wedges, then serve immediately for a delicious, wholesome meal.
Notes
- You can substitute maple syrup with honey or agave nectar based on dietary preferences.
- Use tamari instead of soy sauce for a gluten-free version.
- Add red chili flakes as desired to increase spice level.
- Roasted sweet potatoes can be baked a day ahead and reheated to save time.
- Feel free to swap mixed greens for your favorite leafy greens or salad mixes.
- This bowl is vegetarian and can easily be made vegan by using maple syrup instead of honey.
