Description
Delicious Thai Peanut Sweet Potato Buddha Bowl for Quick Dinners
Ingredients
Scale
- 2 medium Sweet Potatoes (Roast until golden.)
- 2 cups Broccoli Florets (Adds crunch and nutrients.)
- 1 cup Shredded Cabbage (Can swap for napa cabbage.)
- 1 cup Grated Carrots (Zucchini is a great substitute.)
- 1 medium Avocado (Brings creaminess.)
- 1/2 cup Peanut Butter (Can replace with almond or sunflower seed butter.)
- 2 tablespoons Soy Sauce (Consider low-sodium options.)
- 1 tablespoon Maple Syrup (Agave nectar is a useful substitute.)
- 2 tablespoons Lime Juice (Lemon juice works as an alternative.)
- 1 teaspoon Sesame Oil (Can replace with olive oil.)
- 1/4 cup Chopped Cilantro (Can use parsley instead.)
- 2 tablespoons Peanuts (Omit for nut-free versions.)
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the sweet potatoes into bite-sized pieces and spread them evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper, then roast for about 25-30 minutes.
- Combine the fresh veggies in a large bowl. Mix the broccoli florets, shredded cabbage, grated carrots, and diced avocado. Toss gently until everything is evenly distributed.
- Whisk together the peanut sauce in a small bowl by mixing peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- Assemble the Buddha bowl by layering your mixed veggies and topping with roasted sweet potatoes and peanut sauce.
- Garnish your bowl with chopped cilantro and peanuts.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Thai Peanut Sweet Potato