Thai Peanut Sweet Potato Buddha Bowl
A vibrant and nutritious plant-based bowl featuring roasted sweet potatoes, fresh vegetables, and fluffy grains, all drizzled with a creamy, savory, and slightly spicy peanut sauce. A wholesome and satisfying meal for two.
Roast the sweet potato and cook broccoli
Preheat your oven to 400°F (200°C). On a baking sheet, toss 1 medium sweet potato (peeled and diced) with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until tender and lightly caramelized (turned slightly sticky and browned). While sweet potato roasts, steam or boil 1 cup broccoli florets for 3-5 minutes until tender-crisp (cooked but still a little firm). Caramelized means turned slightly sticky and browned from cooking sugar. Tender-crisp means cooked but still a little firm.
💡 Pro Tips:
- •Roasting sweet potatoes brings out their natural sweetness.
- •Do not overcook broccoli; keep it vibrant and crunchy.
Make the creamy peanut sauce
In a medium bowl, whisk together 1/2 cup smooth peanut butter, 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon rice vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon grated fresh ginger, 1 clove minced garlic, and the juice from 1/2 fresh lime. Whisk until smooth. Gradually whisk in 2-4 tablespoons warm water, 1 tablespoon at a time, until the sauce reaches your desired creamy, pourable consistency.
💡 Pro Tips:
- •Whisking well ensures a smooth, lump-free sauce.
- •Adding water gradually helps control sauce thickness.
Assemble the Buddha bowls
Divide 2 cups cooked quinoa or jasmine rice evenly between two serving bowls. Arrange the roasted sweet potatoes, steamed broccoli florets, 1/2 thinly sliced red bell pepper, and 1/2 cup cooked edamame (shelled) artfully over the grains in each bowl. A Buddha Bowl is a bowl with grains, protein, vegetables, and dressing, often looking full and rounded like a Buddha's belly.
💡 Pro Tips:
- •Arranging ingredients neatly makes the bowl visually appealing.
- •Cooked edamame adds a good source of plant-based protein.
Serve
Drizzle the creamy peanut sauce generously over each Buddha bowl. Garnish with 1/4 cup chopped roasted peanuts, 2 tablespoons chopped fresh cilantro, and 1/4 teaspoon red pepper flakes. Serve immediately with 1/2 lime, cut into wedges, for squeezing. The dish is best enjoyed fresh.
💡 Pro Tips:
- •Roasted peanuts and cilantro add crunch and fresh flavor.
- •Lime juice brightens the overall taste.
- Baking sheet
- Medium bowl (for sauce)
- Serving bowls
- Whisk
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡Ensure your peanut butter and soy sauce (or tamari) are certified gluten-free for strict dietary needs.
- 💡You can customize your Buddha bowl with other vegetables like shredded carrots, cucumber, or even roasted brussels sprouts.
- 💡For extra protein, add baked tofu, tempeh, or chickpeas.
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