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Thai Peanut Sweet Potato Buddha Bowl

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A nourishing and colorful Buddha bowl featuring roasted sweet potatoes, fresh veggies, and a creamy peanut sauce.

Ingredients

Scale
  • 2 medium sweet potatoes (peeled and diced)
  • 1 cup broccoli florets
  • 1 cup green cabbage (shredded)
  • 1 avocado (sliced)
  • 1/2 cup carrots (grated)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup peanuts (chopped, for garnish)
  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • Salt and pepper (to taste)
  • Olive oil (for roasting)

Instructions

  1. Prepare Your Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Chop the broccoli into florets and shred the green cabbage. Slice the avocado and grate the carrots.
  2. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until golden-brown and crispy for about 25-30 minutes.
  3. Mix the Fresh Veggies: In a large bowl, combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
  4. Whisk the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and creamy.
  5. Assemble the Buddha Bowl: In each serving bowl, layer the fresh veggie mix as your base and top it with the roasted sweet potatoes. Drizzle the peanut sauce generously over the top and garnish with chopped cilantro and peanuts.

Notes

For meal prep, store components separately in airtight containers.

Nutrition

Find it online: https://www.tashirecipez.com/thai-peanut-buddha-bowl-sweet-potato/

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