Description
This Thai Peanut Sweet Potato Buddha Bowl is a nutrient-rich, vegan-friendly recipe packed with roasted sweet potatoes, crisp vegetables, hearty quinoa, and a savory Thai peanut sauce. Perfect for meal prep, it’s a colorful and satisfying dish that delivers bold flavors and wholesome ingredients in every bite.
Ingredients
Scale
- 1large sweet potato, peeled and cubed
- 1 tablespoonolive oil
- Salt and pepper, to taste
- 1 cupcooked quinoa
- 1 cupshredded red cabbage
- 1 cupshredded carrots
- 1red bell pepper, thinly sliced
- ½ cupedamame, cooked
- ¼ cupchopped fresh cilantro
- ¼ cuproasted peanuts (optional)
- Lime wedges for serving
- For the Thai Peanut Sauce:
- ¼ cupcreamy peanut butter
- 1 tablespoonsoy sauce
- 1 tablespoonmaple syrup
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1–2tablespoons warm water (to thin)
Instructions
Notes
You can substitute quinoa with brown rice or couscous.
Add tofu or tempeh for extra protein.
Use almond butter if peanut allergies are a concern.
This recipe works well for meal prep and can be served warm or cold.
Nutrition
- Calories: 520
- Sugar: 1g