Thai Peanut Sweet Potato Bowl

This Thai Peanut Sweet Potato Buddha Bowl is my go to when I crave something nourishing vibrant and completely satisfying. The magic comes from roasted sweet potato partnered with crisp veggies all brought together by a luxuriously creamy peanut sauce. Whether you are meal prepping for the week or need dinner on the table in under an hour this bowl has saved me countless times on busy evenings.

The first time I made this bowl my family devoured it before I could even finish assembling the second helping. Now it is the recipe we request when anyone needs comfort food but still wants to keep things healthy.

Gather Your Ingredients

• Sweet potatoes: Provide the sweet base and become caramelized in the oven for extra flavor. Choose firm ones with bright orange flesh for sweetness.
• Broccoli florets: Add crunch and green nutrients. Look for vibrant green tight heads without yellowing.
• Shredded green cabbage: Gives crispness and fiber. Choose a firm dense head with shiny leaves.
• Avocado: Offers creamy rich texture. Hass avocados work best when slightly soft to the touch.
• Carrots: Bring natural sweetness and crunch. Go for firm bright orange roots without green tops.
• Fresh cilantro: Creates freshness and brightness. Pick bunches with no wilted leaves.
• Peanuts: Add crunch and tie the sauce flavor together. Use roasted unsalted for the best texture.
• Peanut butter: Forms the sauce’s base providing richness and protein. Choose natural smooth peanut butter for best mixability.
• Soy sauce: Balances saltiness and deepens the savory flavor. Opt for low sodium if preferred.
• Maple syrup: Lends a subtle sweetness and rounds out the spicy elements.
• Lime juice: Brings essential acidity and brightens the entire bowl. Use fresh limes if possible.
• Sesame oil: Gives a nutty aroma and brings the dressing together. Toasted sesame oil adds extra depth.
• Salt and pepper: Allow you to fine tune seasoning. Use sea salt and freshly cracked black pepper for boldest taste.

How to Make It

Prep the Vegetables:

Carefully peel and dice the sweet potatoes into even pieces to ensure roasting consistency. Chop broccoli into small florets, slice avocado just before serving to keep it fresh, and grate the carrots using the coarse side of a box grater for best texture.

Roast the Sweet Potatoes:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Spread out the sweet potato cubes on a baking sheet ensuring they are in a single layer. Drizzle with a splash of olive oil and season with salt and black pepper. Roast for twenty five to thirty minutes, stirring halfway, until the edges are golden brown and crisp.

Assemble the Vegetable Base:

In a large mixing bowl, toss together broccoli florets, shredded cabbage, grated carrot, and avocado slices until well distributed. This step ensures every bite has color, crunch, and creamy elements.

Make the Thai Peanut Sauce:

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and pourable. If your peanut butter is stiff, add a tablespoon or two of warm water, whisking until it flows easily from the spoon.

Build Your Buddha Bowl:

Divide the mixed veggies between two bowls. Pile on the roasted sweet potatoes, then generously pour the peanut sauce over the top. Finish with a sprinkle of chopped cilantro and peanuts for an irresistible crunch and fragrance.

One of my favorite ingredients in this bowl is the roasted sweet potato. The caramelization brings out its natural sugars, and my kids light up every time we toss more cubes onto their serving. The peanut sauce also brings back memories of Bangkok street food, which inspired me to start making these bowls at home for quick flavor packed dinners.

Flavor Boosters

These bowls store beautifully in the fridge. Use an airtight container and enjoy within three days. For best results keep the peanut sauce on the side so the veggies stay fresh and crisp. Avocado is best added just before serving to prevent browning.

Serving Suggestions

Serve these bowls at room temperature for a refreshing lunch or dinner. Add jasmine rice, brown rice, or quinoa if you prefer a grain base. Top with extra lime wedges or a dash of chili flakes for a kick. The bowl works as a standalone meal or as a part of a larger Thai themed spread.

Creative Twists

Roasted sweet potatoes are wonderful in cooler seasons, but you can toss roasted pumpkin, butternut squash, or even cubes of eggplant in the summer. When fresh mango or pineapple is in season, a few slices take this bowl to tropical heights. Rotate greens with what is at its best in your market for a bowl that always feels fresh.

Once you try this bowl with its lush peanut sauce and rainbow veggies you may just find yourself craving it again and again. It has become a staple not just for its flavors but for the memories made around the dinner table.

Recipe FAQs

→ How can I make the peanut sauce creamier?

For a smoother peanut sauce, whisk in a tablespoon of warm water or coconut milk until desired consistency is reached.

→ Can I add extra vegetables?

Yes, feel free to mix in bell peppers, snap peas, or spinach for added variety and nutrients.

→ What is the best way to store leftovers?

Store the sauce separately from the veggies in airtight containers. Refrigerate and consume within 3 days.

→ How do I keep the vegetables crisp?

Separate the cooked sweet potatoes and raw vegetables until serving to preserve their textures.

→ Are there alternative garnishes for the bowl?

Try topping with sesame seeds, lime wedges, or chopped scallions for extra flavor and texture.