Description
This vibrant Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes, fluffy quinoa, sautéed edamame and bell peppers, fresh cucumber and cabbage, all drizzled with a creamy, tangy Thai peanut sauce. Garnished with roasted peanuts, fresh cilantro, and lime wedges, this wholesome and colorful bowl is packed with nutrients and bold flavors perfect for a healthy, satisfying meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
Sautéed Vegetables
- 1 cup shelled edamame
- 1 red bell pepper, sliced
- 1 tbsp olive oil (for sautéing)
Fresh Vegetables
- 1 cucumber, sliced
- 1 cup shredded purple cabbage
Thai Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 2-3 tbsp warm water (to thin sauce)
Garnish & Serving
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast Sweet Potatoes: Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly crispy.
- Cook Quinoa: While the sweet potatoes roast, combine rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for about 15 minutes until all water is absorbed and quinoa is fluffy. Remove from heat and set aside.
- Prepare Thai Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. Gradually add warm water, whisking continuously until you reach your desired sauce consistency.
- Sauté Vegetables: Heat 1 tbsp olive oil in a pan over medium heat. Add shelled edamame and sliced red bell pepper. Sauté for about 5 minutes until vegetables are slightly tender yet retain some crispness.
- Assemble Buddha Bowls: In individual bowls, start with a base of cooked quinoa. Top with roasted sweet potatoes, sautéed edamame and red bell pepper, fresh cucumber slices, and shredded purple cabbage. Drizzle generously with Thai peanut sauce.
- Garnish and Serve: Sprinkle chopped roasted peanuts and fresh cilantro leaves on top. Serve each bowl with lime wedges on the side for an extra burst of fresh flavor.
Notes
- For a vegan version, use maple syrup instead of honey in the sauce.
- You can prepare quinoa and roasted sweet potatoes ahead of time and store in the refrigerator for quick assembly later.
- Adjust the thickness of the peanut sauce by varying the amount of warm water to suit your preference.
- Feel free to swap edamame with chickpeas or tofu for additional protein options.
- Add chili flakes or sriracha to the peanut sauce if you prefer a spicier flavor.
