There's something undeniably comforting about a Buddha bowl, and this Thai Peanut Sweet Potato Buddha Bowl takes the concept to the next level. Roasted sweet potatoes, crisp vegetables, fluffy quinoa, and a creamy peanut sauce come together in a colorful, nutrient-packed dish that's as satisfying as it is delicious.

I first made this bowl on a busy weeknight when I needed something filling but light. The combination of roasted sweet potatoes and a tangy peanut dressing instantly won me over. Now, it's a go-to meal in my house, perfect for meal prep or a quick dinner that never disappoints.

Why You'll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready to fall in love with your new favorite healthy meal. This Thai Peanut Sweet Potato Buddha Bowl is loaded with flavor, texture, and nutrition in every bite.

First off, it's incredibly easy to make. With just a few simple steps—roasting, chopping, and whisking up a sauce—you’ll have a beautiful, restaurant-worthy meal in no time.

It’s also meal-prep friendly. The individual components store well, so you can prep everything in advance and assemble fresh bowls throughout the week. Perfect for busy schedules!

And let’s talk about that creamy peanut sauce. It’s rich, nutty, slightly spicy, and has just the right amount of tang. You’ll want to drizzle it over everything, trust me.

Finally, this bowl is customizable. Swap the quinoa for brown rice, throw in different veggies, or add a protein like tofu or grilled chicken—there’s no wrong way to make it your own.

Ingredients Notes

The magic of this Thai Peanut Sweet Potato Buddha Bowl lies in its simple yet flavorful ingredients. Each component brings something special to the dish, creating a perfect balance of tastes and textures.

Let’s start with the sweet potatoes. Roasting them caramelizes their natural sugars, bringing out a deep, earthy sweetness that pairs beautifully with the tangy peanut sauce. Cut them into bite-sized cubes and roast until golden and tender.

Quinoa acts as the hearty base of this bowl. It’s packed with protein and has a light, nutty flavor that complements the richness of the peanut sauce. If quinoa isn’t your thing, swap it for brown rice, farro, or even cauliflower rice for a lower-carb option.

For a fresh, crunchy contrast, we add red cabbage and shredded carrots. The vibrant colors aren’t just beautiful—they’re packed with vitamins and antioxidants that make this dish as nutritious as it is delicious.

The real star, though, is the Thai peanut sauce. Made with creamy peanut butter, soy sauce, lime juice, maple syrup, and a touch of sriracha, it’s the perfect balance of salty, sweet, and spicy. Drizzle generously over the bowl for an irresistible finishing touch.

Finally, don’t forget the toppings. A sprinkle of chopped peanuts, fresh cilantro, and a squeeze of lime add extra layers of flavor and texture that make this bowl truly exceptional.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Creating this vibrant bowl is easier than you might think. Follow these steps for a perfectly balanced meal.

Start by roasting the sweet potatoes. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil, salt, and a pinch of cayenne for some heat. Roast for about 25 minutes, flipping halfway through, until tender and slightly caramelized.

While the sweet potatoes roast, cook the quinoa. Rinse the quinoa under cold water to remove any bitterness, then cook according to package instructions. Fluff it with a fork once done and set aside.

Next, make the Thai peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and sriracha until smooth. If the sauce is too thick, add a splash of warm water to thin it out to your desired consistency.

Now it’s time to assemble the bowls. Divide the cooked quinoa between serving bowls, then layer on the roasted sweet potatoes, shredded carrots, and red cabbage. Drizzle generously with the peanut sauce.

Finally, add the toppings. Sprinkle on chopped peanuts for crunch, fresh cilantro for brightness, and a wedge of lime for an extra burst of flavor. Dig in and enjoy!

Storage Options

This Thai Peanut Sweet Potato Buddha Bowl is perfect for meal prep and can be stored in separate containers to keep everything fresh.

For the best texture, store the roasted sweet potatoes and quinoa in airtight containers in the refrigerator for up to 4 days. The fresh veggies should be stored separately to maintain their crunch.

The peanut sauce can be made in advance and kept in a sealed jar in the fridge for up to a week. If it thickens too much, simply stir in a little warm water before using.

When ready to eat, simply reheat the sweet potatoes and quinoa, assemble the bowl, and drizzle with the peanut sauce for a quick and delicious meal.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are a few easy ways to change things up:

Switch up the grains: Not a fan of quinoa? Try brown rice, jasmine rice, farro, or even cauliflower rice for a low-carb option.
Add protein: Make it heartier by adding crispy tofu, grilled chicken, or chickpeas.
Spice it up: If you love heat, increase the sriracha in the peanut sauce or add a sprinkle of red pepper flakes.
Use different veggies: Swap out the red cabbage and carrots for bell peppers, cucumber, or snap peas.
Go nut-free: If you have a peanut allergy, use almond butter or sunflower seed butter for the sauce instead.

No matter how you customize it, this Thai Peanut Sweet Potato Buddha Bowl is sure to become a favorite in your meal rotation. Enjoy experimenting and making it your own!