Thai Peanut Sweet Potato Buddha Bowl

The Thai Peanut Sweet Potato Buddha Bowl is one of those plant-based dinners that checks every box. I love how it brings together roasted sweet potatoes, crunchy vegetables, and a silky peanut sauce that makes every bite feel indulgent yet nourishing.

I’ll never forget the first time I made this bowl on a hectic weeknight. I was craving something filling but didn’t want to spend an hour in the kitchen. The sweet potatoes roasted while I prepped the veggies and whisked together the peanut sauce, and within 45 minutes, I had a colorful, satisfying meal that tasted like it came from my favorite Thai restaurant. This healthy dinner recipe has become my go-to for meal prep because it holds up beautifully in the fridge and tastes even better the next day. The creamy peanut sauce ties everything together, and the best part is you can customize it with whatever vegetables you have on hand.

What You’ll Need for This Buddha Bowl

I always recommend using smooth peanut butter for the sauce because it creates the silkiest texture. If you’re prepping this for the week, keep the sauce separate until you’re ready to eat so everything stays fresh and crisp.

• 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 cup shredded green cabbage
• 1 avocado (sliced just before serving)
• 1/2 cup carrots (grated or julienned)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup peanuts (chopped for garnish)
• Olive oil for roasting
• Salt and pepper to taste

For the Peanut Sauce:

• 1/2 cup peanut butter (I prefer natural, creamy style)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon lime juice (fresh squeezed tastes best)
• 1 teaspoon sesame oil
• 2-3 tablespoons water (to thin if needed)

Pro tip: Use room temperature peanut butter so it whisks smoothly without clumping.

How to Make Your Thai Peanut Buddha Bowl

I prefer roasting the sweet potatoes at a high temperature because it caramelizes the edges and brings out their natural sweetness. Don’t skip tossing them halfway through for even browning.

Step 1: Preheat your oven to 400°F (200°C). While it heats, peel and dice sweet potatoes into uniform 1-inch cubes so they cook evenly.

Step 2: Spread diced sweet potatoes on a baking sheet in a single layer. Drizzle with 1-2 tablespoons olive oil and season generously with salt and pepper. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until golden-brown and fork-tender with crispy edges.

Step 3: While sweet potatoes roast, prepare your vegetables. Chop broccoli into florets, shred cabbage, and grate carrots. Set all prepped vegetables aside.

Step 4: Make the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a small bowl. Add water 1 tablespoon at a time until you reach a pourable but creamy consistency. The sauce should coat the back of a spoon but still drizzle smoothly.

Step 5: In a large bowl, combine broccoli florets, shredded cabbage, and grated carrots. Toss gently to mix.

Step 6: Assemble your Thai Peanut Sweet Potato Buddha Bowl by dividing the vegetable mixture between two bowls. Top with roasted sweet potatoes. Slice avocado just before serving to prevent browning, then add to bowls. Drizzle generously with peanut sauce and garnish with chopped cilantro and peanuts.

Perfect Pairings for This Healthy Dinner

The Thai Peanut Sweet Potato Buddha Bowl is incredibly versatile and pairs beautifully with grain-based sides that add extra protein and texture.

Quinoa: Fluffy quinoa makes the perfect base layer because it soaks up the peanut sauce and adds complete plant-based protein to make this an even more filling meal.

Brown Rice: Nutty brown rice adds hearty texture and fiber, making this vegan dinner more substantial for active days or post-workout meals.

Edamame: Steamed edamame stirred into the bowl boosts protein content while adding a pop of bright green color and mild flavor.

Crispy Tofu: Pan-fried tofu cubes seasoned with soy sauce and sesame oil complement the creamy peanut sauce perfectly and turn this into a protein-packed dinner.

Sesame Seeds: A sprinkle of toasted sesame seeds adds nutty crunch and makes the presentation restaurant-worthy.

More Nourishing Bowl Recipes to Explore

This Thai Peanut Sweet Potato Buddha Bowl pairs wonderfully with other protein-rich dinner options that balance comfort and nutrition. For another satisfying meal prep option, try the Ground Turkey Rice Bowls which offer similar convenience with lean protein and fresh vegetables. The Coconut Chicken Rice Bowl delivers tropical flavors that complement the Thai-inspired peanut sauce beautifully.

When craving different flavor profiles, the Sweet Chili Chicken Bowl brings sweet heat that buddha bowl lovers will appreciate, while the Maple Dijon Chicken Roasted Sweet Potato Bowls features the same beloved roasted sweet potatoes with a tangy twist. For heartier appetites, the Loaded Potato Taco Bowl offers bold Mexican-inspired flavors that satisfy like this buddha bowl does.

Storing Your Buddha Bowl for Meal Prep

The Thai Peanut Sweet Potato Buddha Bowl stores beautifully for meal prep, making it ideal for busy weeknights. Store the roasted sweet potatoes and raw vegetables in separate airtight containers in the refrigerator for up to 3 days. I recommend keeping the peanut sauce in a small jar or container so the vegetables stay crisp and don’t get soggy.

When ready to eat, you can enjoy this bowl cold or gently reheat the sweet potatoes in the microwave for 60-90 seconds or in a 350°F oven for 5-7 minutes. Add fresh avocado slices right before serving since they don’t store well once cut.

Pro tip: The peanut sauce may thicken in the fridge. Simply whisk in a teaspoon of water or lime juice to restore the drizzling consistency before serving.

Your Questions About This Recipe Answered

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