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Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl: A Flavorful Meal Prep Gem

This Thai Peanut Sweet Potato Buddha Bowl is a delicious and nourishing vegan meal packed with vibrant vegetables and a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Sweet Potatoes Substitute with butternut squash for a different flavor.
  • 2 tablespoons Olive Oil Can be substituted with coconut or avocado oil.
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 1 cup Broccoli Florets Substitute with green beans or bell peppers.
  • 1 cup Shredded Cabbage Use red cabbage for more visual appeal.
  • 1 cup Grated Carrots Substitute with zucchini if desired.
  • 1 medium Avocado Can be omitted for a lower-calorie option.
For the Peanut Sauce
  • 1/4 cup Peanut Butter Almond or sunflower seed butter works well as a substitute.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoon Maple Syrup Substitute with agave syrup if needed.
  • 1/2 lime Lime Juice Lemon juice can be used as an alternative.
  • 1 teaspoon Sesame Oil Omit for a less intense taste if desired.
For the Garnish
  • 1/4 cup Cilantro Adds freshness and flavor.
  • 1/4 cup Peanuts Chop or leave whole for decoration.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • Whisk

Method
 

Preparation
  1. Wash and peel two medium sweet potatoes, then dice them into bite-sized chunks. Chop the broccoli florets, slice the avocado, and grate the carrots.
  2. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle them with olive oil, followed by salt and pepper. Toss to coat and roast for 25-30 minutes.
  3. In a mixing bowl, combine the chopped broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently.
  4. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
  5. Layer the mixed vegetables in serving bowls, add the roasted sweet potatoes, and drizzle with peanut sauce.
  6. Garnish with fresh cilantro and peanuts.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 8gVitamin A: 4000IUVitamin C: 100mgCalcium: 70mgIron: 2mg

Notes

Store leftover components in airtight containers for up to 3 days. Add proteins like shrimp or tofu for extra satisfaction. Customize with your favorite veggies or spices.

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