Thai Peanut Sweet Potato Buddha Bowl Recipe

I created a Thai Buddha Bowl that pairs roasted sweet potatoes, protein-rich quinoa and chickpeas, crisp rainbow vegetables, and a creamy tangy peanut sauce into a colorful, nutrient-dense meal you’ll want to try for lunch or dinner.

I can’t stop thinking about this Thai Peanut Sweet Potato Buddha Bowl. I wanted bold flavors, not a boring salad, so I roast sweet potatoes until they’re almost caramelized and spoon a silky Thai peanut sauce made with creamy peanut butter over the bowl.

The mix of sweet and salty, crisp and creamy keeps you guessing with every bite, and there’s an unexpected brightness that makes it feel new not tired. I like that it’s easy to tweak, pile it high or keep it light.

If you like layers of texture and flavor this Thai Buddha Bowl will make you want more.

Ingredients

• Sweet potatoes, rich in fiber and beta carotene, add natural sweetness and creaminess.
• Quinoa a complete protein gives chewy texture and steady energy, gluten free.
• Chickpeas bring plant protein and fiber, they make bowls filling and hearty.
• Peanut butter creamy and savory adds protein, healthy fats and a nutty punch.
• Lime juice gives bright acidity, cuts richness and wakes up the whole bowl.
• Avocado brings creamy texture, its heart healthy fats balance spicy sauce.
• Red cabbage adds crunch, fiber and color, slightly bitter but very fresh.
• Roasted peanuts give extra crunch, more nut protein and toasty flavor.

Ingredient Quantities

• 2 medium sweet potatoes, peeled and cut into 1 inch cubes
• 1 cup dry quinoa
• 1 3/4 cups vegetable broth or water
• 1 can 15 oz chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup creamy peanut butter
• 3 tablespoons soy sauce or tamari
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 to 2 tablespoons maple syrup or honey
• 1 tablespoon toasted sesame oil
• 1 clove garlic minced
• 1 teaspoon grated fresh ginger
• 1 to 2 teaspoons sriracha or chili garlic sauce
• 2 to 3 tablespoons warm water for thinning the sauce
• 2 cups shredded red cabbage
• 1 large carrot, julienned or grated
• 1 medium cucumber, sliced
• 2 green onions
• 1 ripe avocado sliced
• 1 lime
• 1/4 cup chopped roasted peanuts
• 1 to 2 tablespoons sesame seeds

How to Make this

1. Preheat oven to 425°F (220°C). Toss the peeled sweet potato cubes with half the olive oil, smoked paprika, cumin, 1/2 teaspoon of the kosher salt and the black pepper on a rimmed baking sheet (use parchment if you got it). Spread in a single layer so they roast instead of steam.

2. Pat the drained chickpeas very dry with paper towels, then toss with the remaining olive oil and the other 1/2 teaspoon kosher salt. Spread them on the same sheet or a second sheet, keeping space so everything crisps. Roast sweet potatoes 25 to 30 minutes and chickpeas 20 to 25 minutes, flipping once halfway, until cubes are fork tender and chickpeas are golden and crisp.

3. Meanwhile rinse the quinoa in a fine mesh strainer. Combine 1 cup rinsed quinoa with 1 3/4 cups vegetable broth or water in a small pot, bring to a boil, then lower heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

4. Make the Thai peanut sauce: in a bowl whisk together peanut butter, soy sauce or tamari, lime juice, rice vinegar, maple syrup or honey, toasted sesame oil, minced garlic, grated ginger and sriracha. Add 2 tablespoons warm water and whisk; add the extra tablespoon if you want it thinner. Taste and adjust sweetness, salt or heat.

5. Prep the fresh veg: shred the red cabbage, julienne or grate the carrot, slice the cucumber, thinly slice the green onions and cut the avocado. Cut the lime into wedges.

6. When the roasted stuff is done, let it cool a couple minutes on the tray so it firms up. If chickpeas got a little soft, you can pop them back in at 450°F for 3 to 5 minutes to re-crisp, but watch them closely.

7. Build the bowls: start with a bed of quinoa, add shredded cabbage, carrot, cucumber, then pile on roasted sweet potatoes and crispy chickpeas. Nestle avocado slices on top.

8. Drizzle the peanut sauce over each bowl (or toss the cabbage and carrots with a little sauce first if you like everything coated). Squeeze fresh lime juice over the avocado and veggies for brightness.

9. Finish with chopped roasted peanuts, sesame seeds and sliced green onions. Taste and add more sriracha, lime or soy if you want extra kick. Serve warm or at room temp, and enjoy.

Equipment Needed

1. Oven (set to 425°F for roasting)
2. Two rimmed baking sheets (so things have room to crisp)
3. Parchment paper (optional, but saves sticking and cleanup)
4. Small pot with lid (for cooking quinoa)
5. Fine mesh strainer (to rinse quinoa and drain chickpeas)
6. Two mixing bowls (one for the peanut sauce, one for tossing)
7. Chef’s knife and cutting board (for sweet potato, avocado and veg)
8. Measuring cups and spoons
9. Whisk, spatula or tongs, and a fork (whisk sauce, flip roast, fluff quinoa)

FAQ

Thai Peanut Sweet Potato Buddha Bowl Recipe Substitutions and Variations

• Sweet potatoes
  • Butternut squash, roast the same way for a similar sweet, creamy bite
  • Yams, pretty much the same texture and sweetness so swap right in
  • Roasted carrots, a bit firmer and sweeter but works great if you like crunch
  • Delicata or acorn squash, slice and roast for an earthy alternative
• Quinoa
  • Brown rice, cooks a little longer but gives the same hearty base
  • Farro, chewier and nutty, nice if you want more texture
  • Bulgur, quick cooking and slightly nutty, good for a lighter bowl
  • Cauliflower rice, low carb and bright, use if you want a veggie base
• Peanut butter
  • Almond butter, milder nut flavor and just as creamy
  • Tahini, gives a sesame twist, a little less sweet but delicious
  • Sunflower seed butter, nut free and slightly earthy, works well for allergies
  • Cashew butter, super creamy and a bit sweeter than peanut
• Chickpeas
  • Cannellini beans, creamy and mild, good if you want softer bites
  • Firm tofu, cube and roast or pan fry for extra protein
  • Roasted edamame, great for a green pop and extra texture
  • Black beans, earthier flavor, pairs well with the peanut sauce

Pro Tips

– Dry the chickpeas like crazy then dust them with a little cornstarch before roasting. It makes the skins blister and stay crunchy, and if they soften later you can toss them back in a super hot oven for just a few minutes to re-crisp.

– Don’t crowd the sweet potatoes on the sheet. Give each cube room so they roast instead of steam, and preheat the pan in the oven a few minutes so you get faster browning and better caramelization.

– Toast the rinsed quinoa in a dry skillet for 1 to 2 minutes before you cook it. It smells nuttier and the texture is more interesting, plus a pinch of salt while it cooks goes a long way.

– Keep the peanut sauce and the avocado separate from the roasted stuff until serving, and store components on their own if you meal prep. That way the cabbage stays crunchy, the chickpeas stay crisp, and the avocado wont turn brown as fast.