I love how balanced and customizable this bowl is. The roasted sweet potatoes add sweetness, the quinoa provides protein and heartiness, and the peanut sauce brings an irresistible blend of creamy, tangy, and nutty flavors. It’s easy to prepare, great for meal prep, and keeps me feeling full and energized. I also enjoy how each bite has a different texture — crunchy, soft, creamy, and fresh all at once.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Bowl: 2 medium sweet potatoes cubed (about 4 cups) 1 cup quinoa uncooked 1 can 15 oz chickpeas, drained and rinsed 4 cups mixed greens spinach, kale, or your favorite blend 1 large red bell pepper sliced 2 cups shredded purple cabbage 1 large cucumber sliced ½ cup chopped cilantro ½ cup chopped peanuts
For the Thai Peanut Sauce: ½ cup creamy peanut butter ¼ cup soy sauce or tamari for gluten-free option ¼ cup lime juice about 2 limes 2 tablespoons maple syrup or honey 2 cloves garlic minced 2 teaspoons grated fresh ginger 2–4 tablespoons water to thin as needed Optional: ½ teaspoon red chili flakes for heat
Tip: Natural peanut butter without added sugar or oils works best for the sauce.
Directions
I start by preheating the oven to 400°F (200°C). Then, I toss the cubed sweet potatoes with olive oil, salt, and black pepper. I spread them evenly on a baking sheet and roast for about 25–30 minutes, flipping halfway through, until they’re golden and caramelized on the edges.
While the sweet potatoes roast, I cook the quinoa according to package instructions. Once it’s done, I fluff it gently with a fork and set it aside to cool slightly.
Next, I prepare the Thai peanut sauce. In a bowl, I whisk together peanut butter, soy sauce (or tamari), lime juice, maple syrup (or honey), minced garlic, and grated ginger. I slowly add water until I get a smooth, pourable consistency. I adjust the flavor as I go — sometimes I add more lime juice for tang or red chili flakes for a bit of heat.
In a small pan, I warm the chickpeas with a pinch of salt and a touch of spice — paprika, cumin, or garlic powder — just to infuse a bit of flavor.
To assemble, I start with a base of mixed greens in each bowl. Then I add scoops of quinoa, roasted sweet potatoes, and chickpeas. Around the edges, I arrange the sliced bell pepper, shredded cabbage, and cucumber for a beautiful, colorful look.
Finally, I drizzle the Thai peanut sauce generously over the top and sprinkle chopped cilantro and peanuts for crunch and freshness.
Sometimes I swap quinoa for brown rice, farro, or soba noodles depending on what I have on hand. When I want extra protein, I add tofu, tempeh, or grilled chicken. For a lighter sauce, I thin it with coconut milk instead of water. I also like to mix in edamame or roasted broccoli for extra greens. If I’m craving spice, I stir a bit of sriracha into the peanut sauce for that perfect kick.
Storage/Reheating
I keep each component in separate airtight containers in the fridge for up to 4 days. The peanut sauce thickens over time, so I stir in a splash of water or lime juice before using it again. The roasted sweet potatoes can be reheated in the oven or microwave until warm, and the quinoa can be served hot or cold. When I meal prep, I assemble the bowls just before eating to keep the veggies crisp and fresh.
FAQs
Can I use a different grain instead of quinoa?
Yes, I often use brown rice, farro, bulgur, or even couscous — any grain works well as a base.
Is this recipe vegan?
Yes, it’s completely vegan as long as I use maple syrup instead of honey.
Can I make the peanut sauce ahead of time?
Absolutely — I often make it up to 5 days in advance and keep it in a jar in the refrigerator.
What can I substitute for peanut butter?
I sometimes use almond butter, cashew butter, or sunflower seed butter for a nut-free option.
How can I make it spicier?
I add extra red chili flakes, sriracha, or a bit of Thai chili paste for a stronger kick.
Can I serve it warm?
Yes, I like warming the quinoa, chickpeas, and sweet potatoes before assembling when I want a cozy version.
What veggies can I add or substitute?
I often use what I have — roasted cauliflower, broccoli, carrots, or edamame all work perfectly.
How do I make it gluten-free?
I use tamari instead of soy sauce to make the dish completely gluten-free.
How long does the peanut sauce last?
It stays fresh in the fridge for up to 5 days when stored in an airtight container.
Can I pack this bowl for lunch?
Yes, it’s perfect for meal prep. I just keep the sauce separate and drizzle it right before eating to keep everything fresh.
Conclusion
This Thai Peanut Sweet Potato Buddha Bowl is a perfect mix of color, flavor, and nutrition. The creamy peanut sauce brings all the elements together — sweet, savory, and a little tangy. I love how easy it is to customize and how well it fits into a busy week. Whether I serve it fresh or meal-prepped for later, it always leaves me feeling nourished and completely satisfied.
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nourishing meal featuring roasted sweet potatoes, quinoa, crisp veggies, and a creamy Thai-inspired peanut sauce. It’s wholesome, colorful, and packed with sweet, savory, and tangy flavors — perfect for a light but satisfying meal.
Ingredients
2 medium sweet potatoes, cubed (about 4 cups)
1 cup quinoa, uncooked
1 can (15 oz) chickpeas, drained and rinsed
4 cups mixed greens (spinach, kale, or blend)
1 large red bell pepper, sliced
2 cups shredded purple cabbage
1 large cucumber, sliced
1/2 cup chopped cilantro
1/2 cup chopped peanuts
2 tablespoons olive oil (for roasting)
For the Thai Peanut Sauce:
1/2 cup creamy peanut butter
1/4 cup soy sauce or tamari (for gluten-free)
1/4 cup lime juice (about 2 limes)
2 tablespoons maple syrup or honey
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2–4 tablespoons water (to thin as needed)
1/2 teaspoon red chili flakes (optional, for heat)
Instructions
Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and caramelized.
Cook quinoa according to package instructions. Once done, fluff with a fork and let cool slightly.
Prepare the Thai peanut sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger. Add water gradually until smooth and pourable. Adjust flavor with more lime juice or chili flakes as desired.
In a small pan, warm chickpeas with a pinch of salt and optional spices like paprika or cumin.
To assemble, divide mixed greens among bowls. Add portions of quinoa, roasted sweet potatoes, and chickpeas.
Arrange bell pepper, cabbage, and cucumber around the bowl for color and crunch.
Drizzle the Thai peanut sauce generously over the top and sprinkle with chopped cilantro and peanuts before serving.
Notes
Swap quinoa for brown rice, farro, or soba noodles for variety.
Add tofu, tempeh, or grilled chicken for more protein.
Thin the peanut sauce with coconut milk for a lighter, creamier version.
Store components separately and assemble before serving to keep veggies fresh.
Reheat sweet potatoes and chickpeas before serving for a warm version.
