Description
The Thai Peanut Sweet Potato Buddha Bowl is a nourishing and flavorful dish packed with roasted sweet potatoes, fresh veggies, and a creamy peanut sauce, making it perfect for meal prep or a quick weeknight dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (for garnish)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Prepare all ingredients by dicing sweet potatoes, chopping broccoli, slicing avocado, and grating carrots.
- Preheat the oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet, drizzle with olive oil, and season. Roast for 25-30 minutes until golden-brown.
- In a large bowl, mix broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Assemble the bowl with mixed vegetables, topped with roasted sweet potatoes and drizzled peanut sauce, garnishing with cilantro and peanuts.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
- For optimal taste, store the peanut sauce separately from the vegetables if keeping leftovers.
- Feel free to customize with additional toppings like sesame seeds or lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg