Description
This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nourishing meal packed with roasted sweet potatoes, fluffy quinoa, fresh vegetables, and a creamy Thai-inspired peanut sauce. Combining sweet, savory, and tangy flavors, this dish is perfect for a wholesome lunch or dinner that’s both vegan and gluten-free.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Quinoa
- 1 cup quinoa
- 2 cups water
Vegetables and Toppings
- 1 cup spinach
- 1/2 cup shredded red cabbage
- 1/2 cup carrots, julienned
- 1/4 cup cilantro, chopped
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts
Peanut Sauce
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup water
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare sweet potatoes: Peel the sweet potatoes and dice them into 1-inch cubes for even roasting.
- Arrange sweet potatoes: Place the diced sweet potatoes on a baking sheet, making sure they have enough space.
- Add olive oil: Drizzle olive oil evenly over the sweet potatoes to help them roast nicely and develop flavor.
- Season sweet potatoes: Sprinkle salt, black pepper, and smoked paprika over the potatoes for a balanced seasoning profile.
- Toss sweet potatoes: Mix the sweet potatoes on the baking sheet to coat all pieces evenly with oil and spices.
- Spread sweet potatoes: Spread the sweet potatoes out in a single layer to ensure even roasting on all sides.
- Roast sweet potatoes: Place the baking sheet in the oven and roast for 25-30 minutes until tender, flipping halfway to brown evenly.
- Rinse quinoa: Rinse quinoa under cold running water using a fine mesh strainer to remove bitterness.
- Cook quinoa: Transfer rinsed quinoa to a medium pot with 2 cups of water and bring to a boil over medium-high heat.
- Simmer quinoa: Once boiling, reduce heat to low, cover the pot, and simmer for about 15 minutes until water is absorbed and quinoa is tender.
- Let quinoa rest: Remove quinoa from heat, keep covered, and let it sit for 5 minutes; then fluff with a fork for a light texture.
- Prepare vegetables: While cooking quinoa, wash and prep spinach, shred red cabbage, julienne carrots, and chop cilantro and green onions, keeping each ingredient in separate bowls.
- Make peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, grated ginger, minced garlic, and 1/4 cup water until smooth and well combined.
- Finish sweet potatoes: Remove the roasted sweet potatoes from the oven once tender and slightly browned.
- Assemble bowls: Divide the cooked quinoa into two bowls as the base layer.
- Add toppings: Top quinoa with the roasted sweet potatoes, spinach, shredded red cabbage, julienned carrots, chopped cilantro, and green onions.
- Drizzle sauce: Pour the prepared peanut sauce evenly over the assembled ingredients in each bowl.
- Garnish: Sprinkle roasted peanuts on top of the bowls for added crunch and flavor.
- Serve: Serve the Buddha bowls immediately while fresh and enjoy the combination of flavors and textures.
Notes
- You can substitute peanut butter with almond or cashew butter for a nutty variation.
- Adjust the level of soy sauce or maple syrup in the peanut sauce to suit your taste preferences.
- For added protein, consider topping with chickpeas or tofu.
- Roast the sweet potatoes in a single layer to ensure even caramelization and browning.
- This bowl can be served warm or at room temperature.
