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Thai Peanut Sweet Potato Buddha Bowl Recipe

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This Thai Peanut Sweet Potato Buddha Bowl is packed with roasted sweet potatoes, quinoa, fresh veggies, and a creamy peanut sauce. A nutritious and flavorful plant-based meal that’s easy to prepare and perfect for lunch or dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, diced
  • 1 cup cooked quinoa
  • 1 cup chickpeas, drained and rinsed
  • 1 cup shredded purple cabbage
  • 1 cup chopped kale or spinach
  • ½ cup shredded carrots
  • ¼ cup chopped cilantro
  • ¼ cup crushed peanuts (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Peanut Sauce:

  • ¼ cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon grated ginger
  • 1 clove garlic, minced
  • 2–3 tablespoons warm water (to thin)

Instructions

  • ¼ cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon grated ginger
  • 1 clove garlic, minced
  • 2–3 tablespoons warm water (to thin)

Notes

  • Swap quinoa with brown rice or cauliflower rice for variation.
  • Add tofu or grilled chicken for extra protein.
  • Adjust peanut sauce consistency by adding more water if needed.

Nutrition

Find it online: https://cookingwithjessica.com/thai-peanut-sweet-potato-buddha-bowl-recipe/