Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something undeniably comforting about a warm, colorful bowl packed with roasted veggies, vibrant greens, and a drizzle of something rich and nutty. This Thai Peanut Sweet Potato Buddha Bowl is that comforting meal in full form – bold, bright, and packed with plant-based goodness.

this Recipe

I first made this bowl during a week of trying meatless meals, and it instantly became a staple. Between the creamy roasted sweet potatoes, crunchy shredded cabbage, and the spicy-sweet peanut sauce, it hit all the right notes. Plus, it’s a weeknight winner – easy to prep, wildly flavorful, and endlessly customizable.

The best part? You can make a big batch and enjoy leftovers all week. Let’s dig into what makes this bowl so irresistible.

Why You'll Love This Thai Peanut Sweet Potato Buddha Bowl

If you’re looking for a hearty vegetarian dish that doesn’t skimp on flavor, this Buddha bowl is going to become your new obsession.

This recipe checks all the boxes: fast, flavorful, healthy, and completely satisfying. Here's why it's worth making on repeat:

It’s meal prep–friendly. Everything in this bowl can be cooked ahead of time and assembled when you're ready to eat. Store each component separately or mix it all together for a grab-and-go lunch.

Big flavor, simple ingredients. Despite how complex it tastes, most of the ingredients can be found at your local grocery store – no specialty shopping required. The Thai peanut sauce ties everything together with a creamy, spicy, tangy kick.

Plant-based and protein-packed. With chickpeas and peanut butter as protein sources, this bowl keeps you full without needing meat. It's a great option for vegetarians or anyone trying to add more plant-powered meals to their routine.

Customizable to your cravings. Switch out the veggies, swap in brown rice or noodles instead of quinoa, or toss in extra tofu for more protein. It’s a perfect clean-out-the-fridge kind of recipe.

Once you try it, you’ll understand why this bowl makes a regular appearance on our dinner table.

Ingredients Notes

The key to this Buddha bowl’s magic is the harmonious blend of sweet, salty, and savory flavors. Each ingredient adds its own unique texture and taste.

Sweet potatoes are the heart of this bowl. Roasted until caramelized on the outside and creamy on the inside, they bring natural sweetness that balances the savory peanut sauce. For best results, cube them evenly and toss them in a little olive oil, salt, and smoked paprika before roasting.

Quinoa adds bulk and protein to the bowl. Its fluffy texture and nutty flavor make it an ideal base. You can use brown rice, jasmine rice, or even cauliflower rice if you prefer a lower-carb option.

Chickpeas provide plant-based protein and a satisfying bite. I like to roast them with a dash of garlic powder and chili flakes to add crunch and spice, but even straight from the can, they work beautifully.

Shredded red cabbage and carrots add fresh, crisp texture and a vibrant pop of color. They bring balance to the warm components and stay crunchy even after being dressed.

The Thai peanut sauce is the real star here. A blend of peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and a touch of sriracha, it brings everything together. Make extra – you’ll want to drizzle it on everything!

No special tools are needed, but a baking sheet, blender or whisk for the sauce, and a medium saucepan for the quinoa will make prep smoother.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Creating this bowl is a simple process that comes together in under 45 minutes. You’ll be multitasking a little, but each step is straightforward.

Start by preheating your oven to 425°F (220°C). While that heats, peel and cube your sweet potatoes, then toss them in olive oil, smoked paprika, and a pinch of salt. Spread them on a baking sheet in a single layer and roast for about 25–30 minutes, flipping halfway through. You want them tender inside and caramelized on the edges.

While the sweet potatoes roast, cook your quinoa. Combine 1 cup quinoa with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15–20 minutes until the water is absorbed. Fluff with a fork and set aside.

Next, drain and rinse your chickpeas. You can serve them as-is or toss them with a bit of oil and spices, then roast alongside the sweet potatoes for added crunch. They’ll need about 20 minutes in the oven to crisp up nicely.

While everything is cooking, prep your fresh veggies. Shred some red cabbage, julienne your carrots, and slice some cucumbers or bell peppers if you like. These add refreshing crunch and vibrant contrast to the warm ingredients.

To make the Thai peanut sauce, combine ⅓ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon maple syrup, 1 garlic clove, 1 teaspoon grated fresh ginger, and a dash of sriracha in a small bowl or blender. Add warm water a little at a time until the sauce reaches a pourable consistency.

Finally, assemble your bowl: start with a scoop of quinoa, then layer on the sweet potatoes, chickpeas, and fresh veggies. Drizzle generously with the peanut sauce and top with crushed peanuts, sesame seeds, or chopped cilantro if you like.

In total, you’ll spend about 40–45 minutes from start to finish, and the results are absolutely worth it.

Storage Options

This Buddha bowl is ideal for meal prep and leftovers. You can store each component separately or as a fully assembled bowl.

In the fridge, the ingredients will keep well for up to 4–5 days. Keep the peanut sauce in a separate airtight container to maintain freshness and prevent the veggies from getting soggy.

In the freezer, the cooked quinoa and roasted sweet potatoes can be frozen for up to 2 months. Store in separate containers or zip-top bags for easy thawing.

To reheat, microwave the sweet potatoes and quinoa together until warm, then add fresh toppings and drizzle with sauce. Avoid microwaving the sauce if possible – it may thicken or separate. Instead, bring it to room temperature or whisk in a bit of hot water.

Variations and Substitutions

This recipe is endlessly adaptable depending on your pantry and preferences. Here are a few fun ways to switch it up:

Swap the grain. Use brown rice, jasmine rice, or soba noodles instead of quinoa for a different texture and taste.

Try a different protein. Instead of chickpeas, try tofu, tempeh, or edamame. If you're not vegetarian, grilled chicken or shrimp also pair wonderfully with the peanut sauce.

Make it nut-free. Use sunflower seed butter or tahini in place of peanut butter to make it safe for nut allergies. The flavor changes slightly but still delivers a creamy, rich sauce.

Add greens. Toss in baby spinach, kale, or arugula for extra nutrients. You can sauté them or leave them raw – either way, they add volume and freshness.

Turn up the heat. Add a little extra sriracha or chili garlic paste to the sauce if you love spice, or sprinkle red pepper flakes over the top.

Feel free to get creative with the veggies and sauces – this bowl is a canvas waiting for your personal twist!

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