Thai Peanut Sweet Potato Buddha Bowl Recipe

How to make the buddha bowl

1. Roast the sweet potatoes. Toss small diced sweet potatoes with olive oil, minced garlic, chopped fresh rosemary, cinnamon, salt, and pepper. Spread in an even layer on a baking sheet and roast at 425°F (218°C) for 15–20 minutes, until tender and slightly browned.
   • Quick tip: Line the baking sheet with foil for easier cleanup.
2. Prepare the quinoa. While the sweet potatoes roast, cook the quinoa or another grain of your choice. For quinoa: combine 1/2 cup uncooked quinoa with 1 cup water, bring to a boil, cover, reduce heat to low, and simmer about 15 minutes. Remove from heat, let stand covered 5 minutes, then fluff with a fork.
3. Make the Thai peanut sauce. Whisk or blend coconut milk, creamy peanut butter, Thai red curry paste, apple cider vinegar, soy sauce (or tamari for gluten-free), brown sugar, and fresh lime juice until smooth and creamy. Adjust seasoning to taste. This recipe makes extra sauce—store leftovers in the refrigerator for several days.
4. Assemble the bowls. Divide the cooked quinoa between bowls, top with roasted sweet potatoes, shredded carrots, fresh cilantro, and chopped peanuts. Drizzle with Thai peanut sauce just before serving.

Can you eat the bowls cold?

Yes. These Buddha bowls are delicious served hot or cold, making them a great option for packed lunches or meal prep. Keep the peanut sauce stored separately and add it just before eating to preserve texture and freshness.

Optional additions

If you want to boost protein or add more vegetables, try one or more of these additions:

• Chickpeas – Drain and rinse canned chickpeas and roast them with the sweet potatoes for extra plant-based protein and texture.
• Broccoli – Roasted or steamed broccoli florets make a great addition.
• Cucumber – Chopped cucumber adds crisp, fresh contrast.
• Edamame – Shelled edamame can be added steamed or roasted for protein and color.
• Cabbage – Shredded green or purple cabbage adds crunch and nutrition; steam if you prefer it tender.

More vegan recipes to try

Looking for more easy vegan bowls and plant-based meals? Consider these popular ideas:

• Vegan Pad Thai with Zoodles – A lighter take on pad Thai packed with vegetables and spiraled zucchini noodles.
• Vegan Burrito Bowls with Cauliflower Rice – All the bold flavors of a burrito in bowl form with cauliflower rice.
• Mexican Vegan Sweet Potato Quinoa Bowl – A spiced variation featuring southwestern flavors and toppings.
• Sheet Pan Gnocchi with Butternut Squash & Crispy Kale – A one-pan autumn-inspired meal that’s easy to prepare and full of texture.
• Vegan Tacos with Grilled Veggies & Chimichurri – Grilled vegetables dressed with bright chimichurri make satisfying vegan tacos.

Ingredients

• 4 cups sweet potato, peeled and diced into small cubes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup quinoa, cooked
• 1/2 cup carrots, shredded
• 1/4 cup fresh cilantro
• 1/4 cup peanuts, chopped
• 1/2 cup Thai peanut sauce (recipe below)

Thai Peanut Sauce

• 1 1/2 cups coconut milk
• 1 cup creamy peanut butter
• 1/4 cup Thai red curry paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1/4 cup brown sugar
• 1 tablespoon fresh lime juice

Instructions

1. Preheat the oven to 425°F (218°C).
2. Toss the diced sweet potatoes and garlic with olive oil, rosemary, cinnamon, salt, and pepper. Spread in an even layer on a baking sheet.
3. Bake 15–20 minutes, until sweet potatoes are tender and lightly caramelized.
4. While the potatoes roast, prepare the peanut sauce by combining coconut milk, peanut butter, red curry paste, apple cider vinegar, soy sauce, brown sugar, and lime juice in a blender or mixing bowl. Blend or whisk until smooth.
5. Distribute cooked quinoa between two bowls. Top each bowl with roasted sweet potatoes, shredded carrots, cilantro, and chopped peanuts. Drizzle with Thai peanut sauce and serve.

Notes

• The nutrition information listed is for one bowl with approximately 1/4 cup of peanut sauce.
• The Thai peanut sauce recipe yields roughly 3 cups. You can halve the sauce ingredients if you prefer less, or reserve leftovers for other dishes.
• For a lighter sauce, reduce the coconut milk or use a lighter alternative and adjust seasoning to taste.
• To increase protein, roast 1 cup canned chickpeas (drained and rinsed) or add 1 cup shelled edamame with the sweet potatoes.
• To add more vegetables, include broccoli florets, diced cucumber, or shredded cabbage alongside the carrots and cilantro.

Nutrition Facts