This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, plant-based dish packed with roasted sweet potatoes, chickpeas, quinoa, crisp veggies, and a creamy Thai peanut sauce.
It’s satisfying, healthy, and a perfect meal-prep option for lunch or dinner!
Why You’ll Love Thai Peanut Sweet Potato Buddha Bowl
Nutrient-Rich & Satisfying: Packed with fiber, protein, and healthy fats.
Incredible Thai-Inspired Flavor: Creamy, savory, and a little spicy.
Meal Prep Friendly: Great for lunchboxes or make-ahead dinners.
Customizable: Mix and match your favorite veggies or grains.
Vegan & Gluten-Free: Naturally fits a variety of dietary needs.
What You’ll Need (Ingredient Highlights)
Sweet Potatoes: Roasted until caramelized and tender.
Chickpeas: Roasted or simply drained for added protein.
Cucumber: Freshness and texture.
Fresh Cilantro: For herbal brightness.
Peanuts: Crunchy topping for texture and flavor.
Thai Peanut Sauce: Made with peanut butter, lime, garlic, soy sauce, and maple syrup.
Pro Tips Before You Start
Cut Sweet Potatoes Evenly: For even roasting.
Roast Chickpeas for Extra Crunch: Toss with olive oil and bake.
Use Natural Peanut Butter: For the best sauce consistency.
Prep Components Ahead: Store separately and assemble when ready to eat.
How to Make Thai Peanut Sweet Potato Buddha Bowl
Step 1: Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Peel and cube sweet potatoes, toss with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until tender and slightly crisp.
Step 2: Cook the Quinoa
Rinse quinoa and cook according to package directions.
Fluff with a fork and set aside.
Step 3: Make the Peanut Sauce
In a small bowl, whisk together peanut butter, lime juice, soy sauce (or tamari), maple syrup, minced garlic, and a splash of water until smooth. Adjust to taste.
Step 4: Prepare the Veggies
Shred the red cabbage, slice the cucumber and carrots into matchsticks, and chop green onions and cilantro.
Step 5: Assemble the Bowls
Start with a base of quinoa.
Arrange sweet potatoes, chickpeas, cabbage, carrots, cucumber, and green onions on top.
Drizzle generously with Thai peanut sauce.
Step 6: Garnish and Serve
Sprinkle with chopped peanuts and fresh cilantro.
Serve immediately or pack for later.
What to Serve It With
Fresh lime wedges for extra tang
A side of spring rolls
Iced green tea or Thai iced tea
Steamed edamame for added protein
Variations / Substitutions
Swap Grains: Use brown rice, farro, or cauliflower rice.
Add Greens: Toss in spinach or kale.
Use Roasted Tofu: Instead of chickpeas for protein.
Make It Spicy: Add Sriracha or red pepper flakes to the sauce.
Nut-Free: Use sunflower seed butter and omit peanuts.
Storage & Leftovers
Fridge: Store each component separately for up to 4 days.
Peanut Sauce: Lasts up to 1 week in an airtight jar.
Reheat: Gently reheat sweet potatoes and quinoa; keep veggies cold.
Assembly Tip: Add sauce just before serving to keep textures fresh.
FAQs
Can I make this bowl ahead of time?
Yes! Store components separately and assemble just before eating.
Is this recipe spicy?
It has a mild heat, but you can adjust the spice level.
Can I freeze the sweet potatoes?
Yes, though they’re best fresh.
Freeze in a single layer and reheat in the oven.
What’s the best way to pack it for lunch?
Use a divided container and add the sauce just before eating.
Can I use canned chickpeas?
Absolutely. Rinse and drain well.
Roast if you want them crispy.
Final Thoughts
This Thai Peanut Sweet Potato Buddha Bowl is as beautiful as it is delicious — packed with color, texture, and bold flavor.
It’s a nourishing, satisfying option whether you’re eating plant-based or just looking for a wholesome lunch or dinner idea.
Don’t forget the extra peanut sauce!
Full Recipe Card
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
1 (15 oz) can chickpeas, rinsed and drained
1/2 cucumber, sliced
1/4 cup fresh cilantro, chopped
1/4 cup peanuts, chopped
For the Peanut Sauce
1/4 cup peanut butter
1 tablespoon soy sauce (or tamari)
1 tablespoon lime juice
1 tablespoon maple syrup
1 garlic clove, minced
2–3 tablespoons water (to thin)
Instructions
Roast sweet potatoes at 400°F for 25–30 minutes.
Cook quinoa according to package instructions.
Whisk peanut sauce ingredients until smooth.
Prep veggies: shred cabbage, julienne carrots, slice cucumber.
Assemble bowls with quinoa, veggies, sweet potatoes, and chickpeas.
Drizzle with peanut sauce, top with cilantro and peanuts. Serve.
