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Thai Peanut Sweet Potato

Featured in Vibrant Vegetarian Dishes That Satisfy.

This Peanut Sweet Potato Bowl is packed with simple, wholesome goodness. Roasted sweet potatoes are joined by protein-packed quinoa and chickpeas. Fresh, crunchy veggies like bell peppers, cucumber, and cabbage make it pop both in color and texture. A tangy peanut sauce ties it all together with creamy, citrusy, and savory notes. Finish it off with chopped peanuts and fresh herbs for a meal that's satisfying, healthy, and full of flavor.
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Updated on Thu, 20 Mar 2025 02:25:29 GMT
Peanut sweet potato bowl filled with colorful and fresh veggies. Pin it
Peanut sweet potato bowl filled with colorful and fresh veggies. | linacooks.com

Different flavors and textures blend together in this tasty Thai Peanut Sweet Potato Buddha Bowl, where every part brings something special to make a well-rounded meal. Soft roasted sweet potatoes, nutrient-packed quinoa, and fresh veggies all come together under a smooth peanut sauce that adds that wonderful Thai-inspired kick.

I began cooking Buddha bowls when I was eating more plants, and this mix quickly became something my whole family wanted again and again. My big discovery was cooking the sweet potatoes until they're just a bit browned - it brings out a taste that makes the entire dish pop.

Crucial Ingredients Overview

  • Sweet potatoes: Go for solid, orange ones for the best taste and bite. Try to find ones that are the same size so they cook evenly
  • Quinoa: Wash it well before cooking to get rid of the bitter coating. Both white and mixed colors work great
  • Chickpeas: For canned ones, pick low-salt versions and wash them good. Ones you cook yourself feel better in your mouth
  • Peanut butter: Plain, no-sugar types are best for the sauce. Stay away from kinds with extra oils or sweeteners
  • Fresh ginger: Pick hard pieces with smooth skin for the brightest flavor
  • Vegetables: Go for fresh cabbage and peppers that snap when you cut them
Sweet potato Buddha bowl topped with rich Thai peanut sauce for a filling dish. Pin it
Sweet potato Buddha bowl topped with rich Thai peanut sauce for a filling dish. | linacooks.com

Simple Cooking Instructions

Sweet potato preparation:
Skin and cut sweet potatoes into chunks about an inch big. Mix with olive oil until they're all coated. Add salt, pepper, and curry powder if you want. Lay them out on a paper-lined baking tray with space between. Cook at 400°F, stir once, until the edges turn brown.
Perfect quinoa:
Wash quinoa in a fine strainer until water looks clear. Put it in a dry pot for a minute to bring out the nutty taste. Add twice as much liquid as quinoa (water or veggie broth works). Boil it, turn down the heat, cook for 15-20 minutes. Let it sit covered for 5 minutes, then stir with a fork.
Signature peanut sauce:
Stir natural peanut butter until it's smooth. Mix in soy sauce, lime juice, crushed garlic, and ginger. Add warm water to make it as thick or thin as you like. Balance with honey or maple syrup. Throw in chili flakes or hot sauce if you want some heat.
Vegetable preparation:
Cut cabbage into thin strips for the best feel. Slice bell peppers into matchsticks to make them look fancy. Cut cucumbers at an angle to look nice. Keep all cut veggies in different containers.
Assembly process:
Start with greens on the bottom. Put quinoa in one area. Add sweet potatoes next to it. Group veggies by their colors. Put warm spiced chickpeas on top. Pour peanut sauce over everything. Top with fresh herbs and crushed peanuts.

This bowl has become something I make every week. What I really love is how the hot sweet potatoes slightly soften the greens underneath, making a nice contrast with the crispy fresh veggies on top. It's a lovely mix of hot and cold, soft and crunchy.

Final Thoughts: After making so many Buddha bowls, I've found this dish isn't just healthy food - it's something to enjoy. The way the colors brighten your plate, how each mouthful can taste different, and the joy of making something so pretty from basic ingredients makes it really special. The peanut sauce has become such a favorite in my home that I always keep some ready - it's that yummy. If you're just starting to eat more plants or just want something good and good for you, this bowl shows that healthy eating can look amazing and taste incredible too.

Thai peanut Buddha bowl featuring sweet potatoes and a rich creamy topping. Pin it
Thai peanut Buddha bowl featuring sweet potatoes and a rich creamy topping. | linacooks.com

Frequently Asked Questions

→ Is it good for meal prep?
Absolutely! Keep each part separate in airtight containers. Add greens and dressing right before eating.
→ What can I use instead of soy sauce?
Tamari is a great swap to make it gluten-free, or try coconut aminos for extra flavor.
→ Any peanut butter alternatives?
Sure, almond or sunflower seed butter works well for those avoiding peanuts.
→ How long does the sauce last?
Keep the sauce in a sealed container in the fridge. It stays good for around seven days.
→ Other veggies to swap in?
Carrots, roasted broccoli, edamame, or snap peas are excellent picks for variety.

Peanut Sweet Potato Bowl

A bright and hearty bowl with soft roasted sweet potatoes, fluffy quinoa, chickpeas, and crisp veggies. Topped with a luscious Thai peanut dressing.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Paolina

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Bowl Base

01 4 cups mixed greens (like kale, spinach, or your favorite mix)
02 1 can (15 oz) chickpeas, rinsed and drained
03 1 cup raw quinoa
04 2 medium sweet potatoes, diced into cubes (about 4 cups)

→ Fresh Vegetables

05 1/2 cup fresh cilantro, chopped
06 1 large cucumber, thinly sliced
07 2 cups purple cabbage, shredded
08 1 red bell pepper, sliced

→ Thai Peanut Sauce

09 2 tablespoons maple syrup or honey
10 1/4 cup soy sauce or tamari
11 2 cloves garlic, finely minced
12 1/2 teaspoon red chili flakes (optional)
13 1/2 cup smooth peanut butter
14 2 teaspoons fresh ginger, grated
15 1/4 cup lime juice (about 2 limes)
16 2-4 tablespoons water, added slowly to thin

→ Toppings

17 1/2 cup peanuts, chopped

Instructions

Step 01

Turn your oven to 400°F (200°C). Coat the sweet potato cubes with a little oil, a pinch of salt, and some black pepper. Pop them in the oven for 25-30 minutes, flipping them once about halfway through.

Step 02

While the potatoes are roasting, bring the quinoa to life by following the preparation instructions on its package.

Step 03

In a bowl, mix all the peanut sauce ingredients. Slowly add a bit of water until the sauce reaches the thickness you want.

Step 04

In a small pan, gently heat up the chickpeas with a sprinkle of salt and any seasonings you like.

Step 05

Start layering your bowls with greens, quinoa, chickpeas, and roasted sweet potatoes. Add the bell peppers, cucumber slices, and cabbage. Finish with the peanut sauce, some cilantro, and a sprinkle of peanuts.

Notes

  1. This vibrant dish brings together roasted sweet potatoes, fresh veggies, hearty quinoa, protein-packed chickpeas, and a creamy peanut dressing. It's perfect when you want something both tasty and wholesome for a meal.

Tools You'll Need

  • Baking tray
  • Pot for cooking quinoa
  • Small skillet for chickpeas
  • Bowl for mixing sauce

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has peanuts
  • Has soy (soy sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~