4.6 from 150 votes
Thai Peanut Sweet Potato Buddha Bowl
Roasted sweet potatoes and quinoa are topped with delicious Thai peanut sauce in this easy, healthy, gluten free, vegan buddha bowl recipe!
Prep Time
14 mins
Cook Time
14 mins
Total Time
29 mins
Servings: 2 bowls
Calories: 868 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 4 cups sweet potato peeled and diced into small cubes
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 teaspoons fresh Rosemary chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup quinoa cooked
- ½ cup carrots shredded
- ¼ cup fresh cilantro
- ¼ cup peanuts chopped
- ½ cup Thai Peanut Sauce recipe below
Thai Peanut Sauce
- 1 ½ cups coconut milk
- 1 cup creamy peanut butter
- 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 fresh lime juice
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.
Cup of Yum
Notes
- The nutritional information provided is for one bowl with 1/4 cup of peanut sauce.
- The Thai peanut sauce recipe provided will make approximately 3 cups of sauce. You can either cut down on the ingredients to make less sauce or view the original post for the sauce here to see what other recipes you can make with it.
- If you're looking for a lighter sauce to top the bowl, try this Healthy Thai Peanut Sauce.
- To add more protein to this buddha bowl, roast 1 cup of canned chickpeas (drained and rinsed) or 1 cup frozen shelled edamame with the sweet potatoes.
- To add more veggies to this buddha bowl, add broccoli florets, diced cucumber or shredded cabbage to the bowl with the carrots and cilantro.
Nutrition Information
Serving
2serving
Calories
868kcal
(43%)
Carbohydrates
93g
(31%)
Protein
20g
(40%)
Fat
47g
(72%)
Saturated Fat
5g
(25%)
Sodium
1616mg
(67%)
Potassium
1318mg
(38%)
Fiber
14g
(56%)
Sugar
20g
(40%)
Vitamin A
43994mg
(880%)
Vitamin C
12mg
(13%)
Calcium
174mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 868
% 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.