Thai Peanut Sweet Potato Buddha Bowl
A nourishing Buddha bowl with roasted sweet potatoes, quinoa, vegetables, and a creamy peanut dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup cooked quinoa
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1–2 tablespoons water (to thin dressing)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper.
- Spread the seasoned sweet potatoes on a baking sheet and roast for about 25-30 minutes.
- Combine the cooked quinoa, roasted sweet potatoes, broccoli, carrots, red bell pepper, and avocado in a large serving bowl.
- Whisk together peanut butter, soy sauce, maple syrup, lime juice, and water until smooth for the dressing.
- Drizzle the peanut dressing over the assembled bowl and toss gently to combine.
- Garnish with chopped cilantro and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg