Description

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)

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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.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 10g
Sodium: 780mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 9g
Protein: 16g
Cholesterol: 0mg