Thai Peanut Sweet Potato Buddha Bowl Recipe

There’s something truly magical about the way sweet potatoes caramelize in the oven, their edges crisping while the insides turn silky soft. Pair that with a creamy, spicy Thai peanut sauce, crisp veggies, and a bed of hearty grains, and you’ve got a bowl that’s as nourishing as it is flavor-packed.

this Recipe

I first whipped up this Thai Peanut Sweet Potato Buddha Bowl on a chilly weeknight when I was craving takeout but had a kitchen full of fresh produce. Now, it’s a go-to favorite – the kind of dinner that feels indulgent, even though it’s totally wholesome. It’s vegan, meal-prep friendly, and a hit with everyone at the table.

Let’s dive into what makes this bowl so irresistible.

Why You’ll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready to fall in love with a meal that’s healthy, colorful, and downright addictive. This Thai Peanut Sweet Potato Buddha Bowl checks all the boxes for flavor, convenience, and feel-good satisfaction.

First, it’s plant-based and protein-packed. Thanks to hearty sweet potatoes, edamame, and a rich peanut sauce, you won’t even miss the meat. It’s satisfying enough to please both vegetarians and meat-eaters alike.

It’s also a meal-prep dream. Roast your sweet potatoes and cook your grains ahead of time, then assemble bowls throughout the week for a quick lunch or weeknight dinner. Everything keeps beautifully, and the flavors just get better.

Let’s not forget how customizable this bowl is. Swap in whatever veggies you’ve got in the fridge, change up the grain, or adjust the spice level in the peanut sauce to suit your taste. It’s the ultimate “use what you have” recipe.

And finally, it’s just flat-out delicious. The balance of sweet, savory, spicy, and tangy in every bite keeps you coming back for more. Even picky eaters will be licking the bowl clean.

Ready to make your new favorite dinner? Let’s break down the ingredients.

Ingredients Notes

The beauty of this Thai Peanut Sweet Potato Buddha Bowl lies in its fresh, simple ingredients that come together to create layers of flavor and texture. Here’s what you’ll need to bring this bowl to life.

Sweet potatoes are the star of the show. When roasted, they become caramelized and tender, adding a natural sweetness that balances beautifully with the spicy peanut sauce. Be sure to cut them into even cubes for uniform roasting.

Cooked grains form the hearty base of the bowl. I love using quinoa for its nutty flavor and complete protein profile, but brown rice, farro, or even couscous all work well. Just make sure they’re cooked and cooled slightly before serving.

Crunchy vegetables add freshness and contrast to the creamy elements. I usually go with shredded red cabbage, sliced cucumbers, and julienned carrots. They bring color, crunch, and a dose of raw goodness that balances the warmth of the roasted components.

Edamame boosts the protein and gives the bowl a vibrant pop of green. You can use fresh or frozen – just steam or microwave it before adding to the bowl.

Then there’s the real showstopper: the Thai peanut sauce. Made with peanut butter, soy sauce, lime juice, ginger, garlic, and a touch of sriracha, this sauce is rich, savory, and just the right amount of spicy. It ties everything together with a creamy punch.

You’ll just need a sheet pan for roasting, a pot for your grains, and a blender or whisk for the sauce. Nothing fancy, just wholesome food made simply.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Making this bowl is a breeze, especially if you do a little prep in advance. It comes together in under an hour and will leave your kitchen smelling absolutely amazing.

Start by preheating your oven to 425°F. Peel and cube your sweet potatoes into bite-sized pieces, then toss them with olive oil, salt, and a touch of smoked paprika for extra depth. Spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway through, until they’re tender and golden on the edges.

While the sweet potatoes are roasting, cook your grain of choice according to package directions. Quinoa usually takes about 15 minutes, while brown rice may need closer to 40, so plan accordingly. Once cooked, fluff it with a fork and set aside to cool slightly.

Next, prep your fresh veggies. Shred your cabbage, slice your cucumbers thin, and julienne your carrots if you haven’t already. I like to keep them raw for crunch, but if you prefer, you can give them a quick sauté for a softer texture.

Now it’s time to make that dreamy Thai peanut sauce. In a small blender or mixing bowl, combine ½ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 1 garlic clove (minced), and 1-2 teaspoons sriracha, depending on your spice preference. Add a splash of warm water and blend or whisk until smooth and pourable.

To assemble, start with a scoop of grains in each bowl, then layer on the roasted sweet potatoes, edamame, and fresh veggies. Drizzle generously with the peanut sauce and sprinkle with chopped peanuts, cilantro, or sesame seeds if you like.

From start to finish, this recipe takes about 40 minutes, and most of that is hands-off roasting time. The end result? A beautiful, nourishing bowl that’s as Instagram-worthy as it is crave-worthy.

Storage Options

This Buddha bowl stores beautifully, making it perfect for meal prep or leftovers.

Store all the components separately in airtight containers in the fridge. The roasted sweet potatoes and cooked grains will stay fresh for up to 4 days, while the raw veggies are best eaten within 3 days to maintain their crunch.

The Thai peanut sauce can be made in advance and stored in a jar or container for up to a week in the fridge. It may thicken slightly, so just stir in a little warm water to loosen it before serving.

When you're ready to eat, assemble a fresh bowl or warm the components. To reheat, microwave the sweet potatoes and grains in a covered container for about 1–2 minutes, then top with fresh veggies and sauce.

You can also pack these as lunch bowls for work – just keep the sauce separate until you're ready to eat for the best texture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt based on what you have on hand or what you're craving.

For a low-carb version, swap the quinoa or rice for cauliflower rice or zucchini noodles. The sauce and toppings still shine, and you'll cut down on carbs without losing flavor.

If you want to add more protein, toss in some crispy tofu, chickpeas, or even grilled chicken if you're not strictly plant-based. Each one complements the bold peanut sauce beautifully.

Not a fan of edamame? Try green peas or steamed broccoli instead. Both add that pop of color and freshness with a slightly different texture.

For a nut-free version, substitute sunflower seed butter in the sauce and skip the chopped peanuts on top. You’ll still get that creamy, rich texture without the allergens.

And if you like things spicier (like I do!), don’t be shy with the sriracha. You can also add a pinch of red pepper flakes or a dash of chili oil for a little extra heat.

No matter how you mix it up, this Buddha bowl is endlessly adaptable. Don’t be afraid to experiment – half the fun is making it your own!

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