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Thai Peanut Sweet Potato Buddha Bowl

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A vibrant and nourishing Buddha bowl featuring roasted sweet potatoes, colorful veggies, and a creamy peanut dressing.

Ingredients

Scale
  • 2 large sweet potatoes
  • 2 cups mixed crunchy vegetables (e.g., bell peppers, carrots, cucumber)
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup or honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon sesame oil
  • Salt to taste
  • Pepper to taste
  • 2 cups cooked quinoa or rice (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) so it’s ready for the sweet potatoes.
  2. Peel and cube the sweet potatoes, toss them with a little oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
  3. While the sweet potatoes are roasting, prepare the peanut dressing by whisking together peanut butter, soy sauce, lime juice, maple syrup (or honey), minced garlic, ginger, and sesame oil until smooth.
  4. In a large bowl, combine the roasted sweet potatoes and your choice of mixed crunchy vegetables.
  5. Drizzle the peanut dressing over the bowl and toss gently to combine.
  6. Serve warm or cold, optionally over a bed of quinoa or rice. Enjoy the explosion of flavors and textures!

Notes

This bowl pairs beautifully with a light salad or crispy spring rolls. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/thai-peanut-buddha-bowl-with-sweet-potatoes/

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