Description
A vibrant and nutritious Thai Peanut Sweet Potato Buddha Bowl featuring roasted sweet potatoes, fresh veggies, and a creamy peanut sauce, perfect for a wholesome plant-based meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, diced
- Olive oil, for drizzling
- Salt, to taste
- Black pepper, to taste
Veggie Mix
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1/2 cup grated carrots
- 1 avocado, sliced
- 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
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Dice the sweet potatoes into bite-sized pieces, spread them 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 the potatoes are golden brown and tender when pierced with a fork.
- Prepare the Veggie Mix: In a large mixing bowl, combine the broccoli florets, shredded green cabbage, grated carrots, and sliced avocado. Gently toss to distribute the ingredients evenly, being careful not to mash the avocado.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a small bowl until the mixture is smooth and well combined. Adjust seasoning to taste if needed.
- Assemble the Bowl: Divide the mixed vegetables equally between four bowls as the base. Top each with a generous portion of the roasted sweet potatoes. Drizzle the creamy peanut sauce over the top and garnish with fresh chopped cilantro for a burst of flavor and color.
Notes
- For a spicier kick, add a pinch of red chili flakes to the peanut sauce.
- You can substitute soy sauce with tamari to make the recipe gluten-free.
- Roast extra sweet potatoes and keep leftovers refrigerated for up to 3 days.
- Add toasted peanuts or sesame seeds for additional crunch.
- Avocado should be added just before serving to prevent browning.
