Thai Peanut Sweet Potato Buddha Bowl
Indulge in a vibrant Thai Peanut Sweet Potato Buddha Bowl, where the natural sweetness of roasted sweet potatoes meets crunchy vegetables and a creamy peanut sauce. This nourishing dish is perfect for meal prep or as an impressive centerpiece for gatherings. With its rich flavors and colorful presentation, it’s not only a feast for the palate but also a powerhouse of nutrition. Each bite offers a delightful combination of textures, making it an enjoyable and satisfying meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado
- 1/2 cup grated carrots
- 1/4 cup fresh cilantro
- 1/4 cup chopped peanuts (for garnish)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Instructions
- Preheat your oven to 400°F (200°C). Dice sweet potatoes and spread them on a baking sheet; drizzle with olive oil and season. Roast for 25-30 minutes until golden.
- In a large bowl, combine broccoli florets, cabbage, grated carrots, and avocado; toss gently.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- To serve: Layer mixed vegetables in bowls, add roasted sweet potatoes on top, drizzle with peanut sauce, and garnish with cilantro and peanuts.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg