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Trang chủ » Recipes » Thai Peanut Sweet Potato Buddha Bowl – Healthy, Vegan & Flavorful

Thai Peanut Sweet Potato Buddha Bowl – Healthy, Vegan & Flavorful

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This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, plant-based dish packed with roasted sweet potatoes, chickpeas, quinoa, crisp veggies, and a creamy Thai peanut sauce.

It’s satisfying, healthy, and a perfect meal-prep option for lunch or dinner!

Why You’ll Love Thai Peanut Sweet Potato Buddha Bowl

Nutrient-Rich & Satisfying: Packed with fiber, protein, and healthy fats.

Incredible Thai-Inspired Flavor: Creamy, savory, and a little spicy.

Meal Prep Friendly: Great for lunchboxes or make-ahead dinners.

Customizable: Mix and match your favorite veggies or grains.

Vegan & Gluten-Free: Naturally fits a variety of dietary needs.

What You’ll Need (Ingredient Highlights)

Sweet Potatoes: Roasted until caramelized and tender.

Chickpeas: Roasted or simply drained for added protein.

Cucumber: Freshness and texture.

Fresh Cilantro: For herbal brightness.

Peanuts: Crunchy topping for texture and flavor.

Thai Peanut Sauce: Made with peanut butter, lime, garlic, soy sauce, and maple syrup.

Pro Tips Before You Start

Cut Sweet Potatoes Evenly: For even roasting.

Roast Chickpeas for Extra Crunch: Toss with olive oil and bake.

Use Natural Peanut Butter: For the best sauce consistency.

Prep Components Ahead: Store separately and assemble when ready to eat.

How to Make Thai Peanut Sweet Potato Buddha Bowl

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F (200°C).

Peel and cube sweet potatoes, toss with olive oil, salt, and pepper.

Spread on a baking sheet and roast for 25–30 minutes until tender and slightly crisp.

Step 2: Cook the Quinoa

Rinse quinoa and cook according to package directions.

Fluff with a fork and set aside.

Step 3: Make the Peanut Sauce

In a small bowl, whisk together peanut butter, lime juice, soy sauce (or tamari), maple syrup, minced garlic, and a splash of water until smooth.

Adjust to taste.

Step 4: Prepare the Veggies

Shred the red cabbage, slice the cucumber and carrots into matchsticks, and chop green onions and cilantro.

Step 5: Assemble the Bowls

Start with a base of quinoa.

Arrange sweet potatoes, chickpeas, cabbage, carrots, cucumber, and green onions on top.

Drizzle generously with Thai peanut sauce.

Step 6: Garnish and Serve

Sprinkle with chopped peanuts and fresh cilantro.

Serve immediately or pack for later.

What to Serve It With

Fresh lime wedges for extra tang

A side of spring rolls

Iced green tea or Thai iced tea

Steamed edamame for added protein

Variations / Substitutions

Swap Grains: Use brown rice, farro, or cauliflower rice.

Add Greens: Toss in spinach or kale.

Use Roasted Tofu: Instead of chickpeas for protein.

Make It Spicy: Add Sriracha or red pepper flakes to the sauce.

Nut-Free: Use sunflower seed butter and omit peanuts.

Storage & Leftovers

Fridge: Store each component separately for up to 4 days.

Peanut Sauce: Lasts up to 1 week in an airtight jar.

Reheat: Gently reheat sweet potatoes and quinoa; keep veggies cold.

Assembly Tip: Add sauce just before serving to keep textures fresh.

FAQs

Can I make this bowl ahead of time?
Yes! Store components separately and assemble just before eating.

Is this recipe spicy?
It has a mild heat, but you can adjust the spice level.

Can I freeze the sweet potatoes?
Yes, though they’re best fresh.

Freeze in a single layer and reheat in the oven.

What’s the best way to pack it for lunch?
Use a divided container and add the sauce just before eating.

Can I use canned chickpeas?
Absolutely. Rinse and drain well.

Roast if you want them crispy.

Final Thoughts

This Thai Peanut Sweet Potato Buddha Bowl is as beautiful as it is delicious — packed with color, texture, and bold flavor.

It’s a nourishing, satisfying option whether you’re eating plant-based or just looking for a wholesome lunch or dinner idea.

Don’t forget the extra peanut sauce!

The Boat Shed Kitchen

Thai Peanut Sweet Potato Buddha Bowl

This Thai Peanut Sweet Potato Buddha Bowl is the perfect balance of roasted, crunchy, creamy, and zesty. Packed with plant-based protein, vibrant veggies, and a rich peanut sauce, it’s ideal for lunch, meal prep, or an easy weeknight dinner. Naturally gluten-free and customizable.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings: 2
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cucumber sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup peanuts chopped
  • For the Peanut Sauce
  • 1/4 cup peanut butter
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 garlic clove minced
  • 2 –3 tablespoons water to thin

Method
 

  1. Roast sweet potatoes at 400°F for 25–30 minutes.
  2. Cook quinoa according to package instructions.
  3. Whisk peanut sauce ingredients until smooth.
  4. Prep veggies: shred cabbage, julienne carrots, slice cucumber.
  5. Assemble bowls with quinoa, veggies, sweet potatoes, and chickpeas.
  6. Drizzle with peanut sauce, top with cilantro and peanuts. Serve.
  7. See full steps with tips & photos → https://theboatshedcafe.com/thai-peanut-sweet-potato-buddha-bowl/

Notes

  • For extra crunch, roast the chickpeas with the sweet potatoes.
  • Add avocado or pickled red onions for even more flavor.
  • Use almond or cashew butter instead of peanut for a twist.

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Bowl Healthy Food Potatoes thai peanut sweet potato buddha bowl Thai Recipes Vegetarian Recipes
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