Thai Peanut Sweet Potato Buddha Bowl
User Reviews
4.6
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Prep Time
14 mins
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Cook Time
15 mins
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Total Time
29 mins
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Servings
2 bowls
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Calories
868 kcal
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Course
Main Course
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Cuisine
Thai
Thai Peanut Sweet Potato Buddha Bowl
Description
The Thai Peanut Sweet Potato Buddha Bowl centers on roasted sweet potatoes seasoned with garlic, rosemary, cinnamon, salt, and pepper, which are baked until tender and slightly caramelized. The dish incorporates quinoa for protein and texture, shredded carrots and cilantro for freshness, and chopped peanuts to add a crunchy contrast. The creamy Thai peanut sauce, combining coconut milk, peanut butter, Thai red curry paste, apple cider vinegar, soy sauce, brown sugar, and lime juice, ties the ingredients together with a spicy, tangy, and slightly sweet profile.
The bowl offers a wholesome and filling meal with layers of flavors and textures, ranging from the soft roasted sweet potatoes to the crisp carrots and peanuts. It's suitable as a vegetarian main or hearty side dish, with a rich sauce that complements the natural sweetness of the roasted vegetables.
The peanut sauce recipe makes about 3 cups, providing enough to drizzle generously or save for other uses. Variations can include adding roasted chickpeas or edamame for extra protein, or adding more fresh vegetables such as broccoli, cucumber, or shredded cabbage for crunch and color. Adjusting the peanut sauce quantity or choosing a lighter version can tailor the dish to different preferences.
Ingredients
- 4 cups sweet potato peeled and diced into small cubes
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 teaspoons rosemary chopped, fresh
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup quinoa cooked
- ½ cup carrot shredded
- ¼ cup cilantro fresh
- ¼ cup peanuts chopped
- ½ cup Thai Peanut Sauce recipe below
Thai Peanut Sauce
- 1 ½ cups coconut milk
- 1 cup peanut butter creamy
- ¼ cup Thai red curry paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce Tamari for gluten free
- ¼ cup brown sugar
- 1 tablespoon lime juice fresh
Instructions
- Preheat the oven to 425°F.
- Toss the sweet potatoes and garlic with the olive oil, rosemary, cinnamon, salt and pepper. Spread into an even layer on a baking sheet.
- Place in the oven and bake for 15-20 minutes.
- While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.
- Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls. Drizzle the peanut sauce over the bowls.
Notes
- The peanut sauce recipe yields approximately 3 cups; you may reduce the quantities to make less sauce if desired.
- Adding roasted chickpeas or edamame boosts protein content in the bowl.
- Additional fresh vegetables like broccoli florets, diced cucumber, or shredded cabbage can be added for extra texture and nutrition.
- Nutritional information is based on one bowl served with 1/4 cup of the peanut sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 868 kcal
% Daily Value*
| Serving | 2serving | |
| Calories | 868kcal | 43% |
| Carbohydrates | 93g | 31% |
| Protein | 20g | 40% |
| Fat | 47g | 72% |
| Saturated Fat | 5g | 25% |
| Sodium | 1616mg | 67% |
| Potassium | 1318mg | 28% |
| Fiber | 14g | 56% |
| Sugar | 20g | 40% |
| Vitamin A | 43994mg | 880% |
| Vitamin C | 12mg | 13% |
| Calcium | 174mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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