Thai Peanut Sweet Potato Buddha Bowl
Enjoy this vibrant Thai Peanut Sweet Potato Buddha Bowl loaded with flavors. Perfect for meal prep—give it a try today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup grated carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (for garnish)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Peel and dice sweet potatoes into bite-sized pieces and spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper, then roast for 25–30 minutes until golden-brown.
- While the sweet potatoes roast, prepare the vegetables: chop broccoli into florets, slice avocado, and grate carrots.
- In a bowl, mix together broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- For the peanut sauce, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil until smooth.
- Assemble by placing mixed vegetables in bowls topped with roasted sweet potatoes. Drizzle generously with peanut sauce and garnish with cilantro and peanuts.
Nutrition
- Serving Size: 1 bowl (approximately 370g)
- Calories: 520
- Sugar: 9g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg