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thai peanut sweet potato buddha bowl recipe - Thai Peanut Sweet Potato Buddha Bowl served in a white bowl overhead view
Chloe

Thai Peanut Sweet Potato Buddha Bowl

thai peanut sweet potato buddha bowl recipe made easy at home. A vibrant, nourishing bowl of roasted sweet potatoes, crisp broccoli, creamy avocado, and a lus
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Method

Ingredients
  

For the Bowl
  • 2 large sweet potatoes, peeled and cubed (about 4 cups) 1-inch cubes
  • 1 head broccoli, cut into florets (about 3 cups)
  • 2 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cooked quinoa or brown rice warm
  • 1 ripe avocado, sliced
  • 1/4 cup fresh cilantro leaves for garnish
  • 1 lime, cut into wedges for serving
For the Peanut Sauce
  • 1/3 cup creamy peanut butter natural, no sugar added
  • 2 tbsp soy sauce or tamari gluten-free if needed
  • 1 tbsp maple syrup or agave
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp fresh ginger, grated
  • 2-3 tbsp warm water to thin

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a bowl, toss the sweet potato cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread in a single layer on one side of the baking sheet. In the same bowl, toss broccoli florets with remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Place on the other side of the sheet.
  2. Roast for 25-30 minutes, flipping halfway through, until sweet potatoes are tender and lightly caramelized, and broccoli is charred at the edges. Remove from oven and let cool slightly.
  3. While vegetables roast, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Add warm water 1 tablespoon at a time until smooth and drizzle-able. Taste and adjust salt or sweetness as desired.
  4. Divide warm quinoa or rice among 4 bowls. Top with roasted sweet potatoes and broccoli. Add sliced avocado on the side. Drizzle generously with peanut sauce. Garnish with fresh cilantro and a lime wedge.
  5. Serve immediately, squeezing lime juice over the bowl just before eating. Encourage diners to mix everything together for the best flavor.