Thai Peanut Sweet Potato Buddha Bowl
Discover the vibrant and nutritious Thai Peanut Sweet Potato Buddha Bowl, a delightful fusion of flavors that will elevate your dining experience. This meal is perfect for busy weeknights, bringing together roasted sweet potatoes, protein-rich quinoa, and fresh vegetables—all drizzled with a creamy Thai peanut sauce. It’s versatile, allowing you to customize it with your favorite ingredients, making it suitable for any occasion—whether you’re prepping for a family gathering or enjoying a solo dinner. Packed with vitamins and minerals, this bowl not only satisfies but also nourishes. Enjoy the explosion of colors and textures in every bite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes (cubed)
- 1 cup quinoa (uncooked)
- 1 can chickpeas (drained and rinsed)
- 4 cups mixed greens
- 1 large red bell pepper (sliced)
- 2 cups shredded purple cabbage
- 1 large cucumber (sliced)
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tablespoons maple syrup or honey
- 2 cloves garlic (minced)
- 2 teaspoons grated fresh ginger
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes in olive oil, salt, and pepper; spread on a baking sheet. Roast for about 25–30 minutes.
- Cook quinoa according to package instructions.
- Whisk together peanut sauce ingredients until smooth; adjust consistency with water if needed.
- Warm chickpeas in a small pan over medium heat.
- Assemble bowls with mixed greens as the base, then layer roasted sweet potatoes, quinoa, and chickpeas.
- Top with bell pepper slices, cabbage, cucumber, and drizzle with peanut sauce.
- Garnish with cilantro and peanuts before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg