Thai Peanut Sweet Potato Bowl

Bring a burst of color and flavor to your table with this Thai Peanut Sweet Potato Buddha Bowl. This vibrant, nourishing dish combines the earthy sweetness of perfectly roasted sweet potatoes with a variety of fresh, crunchy vegetables, all brought together by a rich and creamy Thai-inspired peanut sauce. It is an ideal choice for anyone looking for a bright, satisfying lunch that is both healthy and delicious.

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This Buddha bowl is more than just a meal; it is a balanced experience of textures and tastes. From the warmth of the golden-brown roasted potatoes to the crisp bite of shredded cabbage and carrots, every spoonful offers something new. Whether you're meal prepping for the week or enjoying a quiet lunch, this bowl is sure to become a staple in your rotation.

Ingredients

• Roasted Sweet Potatoes: 4 medium sweet potatoes (diced), 2 tablespoons olive oil, salt and pepper to taste.
• Vegetables: 2 cups broccoli florets (or cauliflower), 2 cups shredded cabbage (red or green), 1 cup grated carrots (or radishes), 1 medium avocado (sliced, or 2 tablespoons tahini/sunflower seeds).
• Peanut Sauce: 1/2 cup peanut butter (or almond butter), 2 tablespoons soy sauce (or tamari for gluten-free), 2 tablespoons maple syrup (or agave syrup), 2 tablespoons lime juice (or lemon juice), 1 tablespoon sesame oil (omit for nut-free).
• Garnish: 1/4 cup fresh cilantro (chopped, or parsley), 1/4 cup chopped peanuts (or sunflower seeds).

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Instructions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until they are golden and crisp.

Step 3

While the sweet potatoes are roasting, prepare the vegetables by setting out the broccoli florets, shredded cabbage, grated carrots, and sliced avocado.

Step 4

In a mixing bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until the mixture is smooth. If the sauce is too thick, thin it with 1–2 tablespoons of warm water.

Step 5

To assemble the bowls, divide the roasted sweet potatoes and prepared vegetables among 4 bowls, then drizzle generously with the peanut sauce.

Step 6

Garnish each bowl with chopped cilantro and peanuts. Serve immediately.

Zusatztipps für die Zubereitung

For the best results, cut your sweet potatoes into uniform cubes to ensure even roasting. If you find your peanut sauce is difficult to whisk, using slightly warmed peanut butter can make the process much easier, and adding water one teaspoon at a time will help you reach your desired consistency.

Varianten und Anpassungen

Make this bowl even heartier by adding a base of cooked rice or quinoa. For an extra protein boost, baked tofu or chickpeas pair beautifully with the peanut flavors. To accommodate allergies, substitute sunflower seed butter for peanut butter, omit the sesame oil, and use sunflower seeds for the garnish.

Serviervorschläge

While these bowls are delicious when served immediately, they are also excellent for meal planning. Store the roasted sweet potatoes, fresh vegetables, and peanut sauce in separate containers in the refrigerator to keep everything fresh and crisp until you are ready to assemble and eat.

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Enjoy the wholesome goodness of this Thai Peanut Sweet Potato Buddha Bowl. With its perfect balance of healthy fats, complex carbohydrates, and vibrant nutrients, it is a meal that leaves you feeling energized and satisfied long after lunch is over.

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Recipe FAQs

→ How do I roast the sweet potatoes properly?

Dice the sweet potatoes evenly and toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes, stirring halfway to ensure even browning and crisp edges.

→ Can I make the peanut sauce nut-free?

Yes, substitute peanut butter with sunflower seed butter, omit sesame oil, and use sunflower seeds instead of peanuts for garnish to keep it nut-free.

→ What vegetables work best in this bowl?

Broccoli or cauliflower florets, shredded cabbage, grated carrots, and sliced avocado offer a nice mix of crunch, creaminess, and color.

→ How can I add protein to this dish?

Incorporate baked tofu or chickpeas for extra plant-based protein, or add cooked quinoa or rice to make it heartier.

→ Is this bowl gluten-free?

Use tamari instead of soy sauce to make the peanut sauce gluten-free, and verify all ingredients to avoid gluten traces.