Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 red bell pepper, sliced
– 1 cup shredded kale or spinach
– ½ cucumber, sliced
– 1 avocado, sliced
– ½ cup cooked quinoa or brown rice (optional, for added protein)
– ¼ cup chopped cilantro (optional, for garnish)
Instructions
Creating your Thai Peanut Sweet Potato Buddha Bowl is simple if you follow these instructions:
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Sweet Potatoes: Toss the cubed sweet potatoes in olive oil and season with salt and pepper. Spread them on a baking sheet in a single layer.
3. Bake Sweet Potatoes: Place the baking sheet in the oven and roast for about 20 minutes, turning halfway through until they are tender and slightly caramelized.
4. Cook Quinoa or Rice (if using): Prepare according to package instructions for quinoa or brown rice. Set aside.
5. Make Peanut Sauce: In a bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, garlic, and ginger. Gradually add water until you reach your desired sauce consistency.
6. Prep Vegetables: While the sweet potatoes are roasting, slice the bell pepper, cucumber, and avocado. Set aside.
7. Assemble the Bowl: In a large bowl or individual serving bowls, layer the quinoa or rice (if using), roasted sweet potatoes, kale, bell pepper, cucumber, and avocado.
8. Drizzle Sauce: Generously drizzle the peanut sauce over the top of the Buddha bowl.
9. Garnish: Finish with chopped cilantro if desired.
Enjoy the vibrant flavors and textures that come together in each bite of your Thai Peanut Sweet Potato Buddha Bowl!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
- Calories: 450 kcal
- Fat: 20g
- Protein: For a heartier meal, consider adding grilled chicken, tofu, or chickpeas. These options will boost the protein content and keep you satisfied for longer.