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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl: Wholesome Flavor Bliss

Experience vibrant flavors and nourishment with the Thai Peanut Sweet Potato Buddha Bowl, a customizable, vegan and gluten-free dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Buddha Bowl
  • 4 cups Diced Sweet Potatoes Can swap with butternut squash
  • 2 tablespoons Olive Oil Can be substituted with avocado oil
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Pepper Adjust according to taste
  • 2 cups Broccoli Florets Other cruciferous veggies can be used
  • 2 cups Shredded Cabbage Substitute with kale or spinach
  • 1 cup Grated Carrots Available pre-grated for convenience
  • 1 medium Avocado Can be replaced by tahini for nut-free option
For the Peanut Sauce
  • 1/2 cup Peanut Butter Almond butter is a suitable alternative
  • 1/4 cup Soy Sauce Use tamari for gluten-free option
  • 2 tablespoons Maple Syrup Can be swapped for agave syrup
  • 2 tablespoons Lime Juice Lemon juice works well too
  • 1 teaspoon Sesame Oil Use olive oil if unavailable
For Garnishing
  • 1/4 cup Fresh Cilantro Can be omitted for allergies
  • 1/4 cup Peanuts Crushed for best texture

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather ingredients and tools including a baking sheet lined with parchment paper.
  2. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until well combined. Set aside.
  3. In a mixing bowl, toss diced sweet potatoes with olive oil, salt, and pepper until coated. Spread on baking sheet and roast for 25-30 minutes, flipping halfway.
  4. Mix broccoli, shredded cabbage, grated carrots, and avocado in a large bowl. Toss gently until evenly distributed.
  5. Once sweet potatoes are roasted, layer fresh vegetables in a bowl, top with sweet potatoes and drizzle with peanut sauce.
  6. Garnish with fresh cilantro and crushed peanuts. Serve immediately while warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 8500IUVitamin C: 90mgCalcium: 70mgIron: 3mg

Notes

Store components separately in airtight containers for best texture. Consume within 3 days for optimal freshness.

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