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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.