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Thai Peanut Sweet Potato Buddha Bowl

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Looking for a vibrant and nutritious meal that’s quick to prepare? The Thai Peanut Sweet Potato Buddha Bowl is your answer! This delightful dish features roasted sweet potatoes, protein-packed quinoa, and crisp veggies all topped with a creamy peanut sauce. Perfect for busy weeknights or meal prep, this bowl combines flavors and textures in every bite, making it a favorite among family and friends. The best part? You can customize it with your favorite ingredients, ensuring it never gets boring. Get ready to enjoy a colorful feast that nourishes both body and soul!

Ingredients

Scale
  • 2 medium sweet potatoes (cubed)
  • 1 cup quinoa (uncooked)
  • 1 can chickpeas (15 oz, drained and rinsed)
  • 4 cups mixed greens
  • 1 large red bell pepper (sliced)
  • 2 cups shredded purple cabbage
  • 1 large cucumber (sliced)
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons maple syrup
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2–4 tablespoons water (to thin as needed)
  • 1/2 teaspoon red chili flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, flipping halfway.
  2. Cook quinoa according to package instructions.
  3. Whisk together peanut sauce ingredients in a bowl until smooth; adjust with water if needed.
  4. Warm chickpeas in a small pan over low heat with salt.
  5. Assemble bowls by layering mixed greens, roasted sweet potatoes, cooked quinoa, and warm chickpeas.
  6. Top with sliced bell peppers, shredded cabbage, cucumber, and drizzle with peanut sauce.
  7. Garnish with chopped cilantro and peanuts.

Nutrition

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