Name: Thai Peanut Sweet Potato Buddha Bowl Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 4 cups peeled and cubed sweet potato (about 2 medium potatoes); 1 can chickpeas (drained and rinsed); 2 tablespoons oil (I used avocado); 1 tablespoon soy sauce or tamari; 1 tablespoon maple syrup; 1-2 tablespoon sriracha (depending on spice preference); 2 teaspoon minced garlic; 1/2 teaspoon red pepper flakes; 1 cup uncooked grain of choice (such as quinoa, rice, or millet); 1 head broccoli (chopped); 1 1/2 cup shelled edamame; 1 avocado; 1/2 batch peanut sauce; 1/2 cup chopped peanuts; 1/2 cup chopped cilantro

Jump to Recipe

Get ready to fall head over heels for the Thai Peanut Sweet Potato Buddha Bowl! This bowl is a festival of vibrant colors, textures, and flavors, all mingling together in one hearty, healthy, and utterly craveable meal. Creamy roasted sweet potatoes and nutty chickpeas share the stage with tender broccoli, protein-packed edamame, fluffy grains, and a swirl of rich, zippy peanut sauce. Every bite is a beautiful balance of sweet, savory, and spicy — it’s the kind of dish that satisfies both your body and your taste buds. Whether you’re prepping lunches for the week or looking for a dinner that will impress, this bowl delivers a delicious punch of plant-based goodness you’ll want to make again and again.

Thai Peanut Sweet Potato Buddha Bowl Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Thai Peanut Sweet Potato Buddha Bowl is that every ingredient plays an important role in creating layers of flavor and character. This lineup is refreshingly simple, yet each element brings something special to the bowl, delivering color, crunch, creaminess, and an irresistible kick.

Sweet Potato: Roasted to perfection, these cubes become lightly caramelized and satisfyingly sweet, acting as the hearty foundation of your bowl.
Chickpeas: Their earthiness and golden texture soak up all the spices, anchoring the bowl with plant-based protein.
Oil (Avocado or Your Choice): Helps everything roast evenly and adds a subtle richness to the veggies.
Soy Sauce or Tamari: Lends a salty, umami depth that boosts the flavors and ties them together.
Maple Syrup: A touch of natural sweetness that balances out the heat and salt.
Sriracha: Adjust to your heat preference; it’s perfect for adding that signature Thai zing.
Minced Garlic: Delivers aromatic notes and a pungent kick that brightens the veggies.
Red Pepper Flakes: A dash for those who love a little extra sparkle of heat.
Uncooked Grain (Quinoa, Rice, or Millet): Pick your favorite for a fluffy, wholesome base that soaks up all that lovely sauce.
Broccoli: Adds substance, refreshing crunch, and a pop of green that looks as good as it tastes.
Edamame: These little green gems add more protein and a satisfying, toothsome bite.
Avocado: Slices of creamy avocado are the luxe finishing touch, adding a silky texture.
Peanut Sauce: The star of the show, bringing everything together with its rich, tangy, nutty flavor.
Chopped Peanuts: For that addictive crunch that makes every bite more exciting.
Chopped Cilantro: A fresh herb sprinkle that wakes everything up with color and flavor.

How to Make Thai Peanut Sweet Potato Buddha Bowl

Step 1: Preheat The Oven

First things first: set your oven to 400 degrees Fahrenheit. This is the secret to getting those sweet potatoes and chickpeas beautifully roasted and caramelized on the outside while staying perfectly tender on the inside.

Step 2: Toss Sweet Potatoes and Chickpeas

In a big mixing bowl, combine your sweet potato cubes and rinsed chickpeas. Drizzle on the oil, then add soy sauce (or tamari), maple syrup, sriracha, minced garlic, and red pepper flakes. Toss everything well so that every piece is coated with those bold, spicy, and sweet flavors — you want every bite to burst with taste!

Step 3: Roast Your Veggies

Spread the seasoned sweet potatoes and chickpeas in a single layer on a parchment-lined baking sheet. Pop it in the oven and roast for 30-35 minutes. Check at the 30-minute mark — the sweet potatoes should be fork-tender, and the chickpeas will have turned golden with a slightly crispy edge.

Step 4: Cook Your Grain of Choice

While the veggies roast, get your favorite grain started. Cook quinoa, rice, or millet according to the package directions — or even better, simmer them in vegetable broth for extra depth. Your cooked grains form the fluffy, comforting base of your Thai Peanut Sweet Potato Buddha Bowl.

Step 5: Steam Broccoli and Edamame

As the oven works its magic, place broccoli florets and edamame in a pot with about an inch of water. Cover and steam for 5-7 minutes, just until the broccoli is vibrant green and barely fork-tender. Drain off any extra water and set the veggies aside — this keeps them crisp and fresh.

Step 6: Assemble the Bowls

Now comes the fun part! Layer each bowl starting with a bed of your cooked grain. Add steamy broccoli and edamame, followed by piles of roasted sweet potato and chickpeas. Top with luscious avocado slices, then drizzle generously with peanut sauce. Finish with a sprinkle of cilantro, chopped peanuts, and an extra shake of red pepper flakes for extra zing. Each spoonful is an adventure.

How to Serve Thai Peanut Sweet Potato Buddha Bowl

Garnishes

Take your Thai Peanut Sweet Potato Buddha Bowl to the next level by showering it with fresh cilantro, crunchy chopped peanuts, vibrant sliced avocado, and a scatter of red pepper flakes if you like things hot. The garnishes not only make the bowl gorgeous but also add layers of flavor and texture.

Side Dishes

While this bowl is incredibly satisfying on its own, a light, crisp Thai cucumber salad or some tangy pickled vegetables make excellent companions. If you’re in the mood for something heartier, a small bowl of miso soup or a citrusy slaw can round out the meal beautifully.

Creative Ways to Present

Have fun plating your Thai Peanut Sweet Potato Buddha Bowl by arranging each topping in its own colorful section on the grains, letting everyone mix as they eat. Or build it family-style on a platter for sharing. Get playful with spiralized veggies, microgreens, or edible flowers for an extra-special presentation that dazzles both eyes and palate.

Make Ahead and Storage

Storing Leftovers

If you have extra Thai Peanut Sweet Potato Buddha Bowl components, cool everything completely before storing. Place grains, roasted veggies, and toppings in separate airtight containers, and keep the peanut sauce in a small jar. Everything will stay fresh in the fridge for up to four days, ready for quick assembly.

Freezing

You can freeze the roasted sweet potatoes, chickpeas, and cooked grains in tightly sealed containers for up to two months. Let them thaw overnight in the fridge before reheating; avoid freezing avocado, fresh herbs, or peanut sauce, as those are best enjoyed fresh.

Reheating

Reheat the sweet potato, chickpeas, and grains either gently in the microwave or on the stove with a splash of water to keep things moist. Steam or microwave the broccoli and edamame until just warm, then assemble with fresh toppings and a drizzle of your favorite peanut sauce right before serving.

FAQs

Can I make the Thai Peanut Sweet Potato Buddha Bowl gluten-free?

Absolutely! Just use tamari in place of soy sauce and double-check your chosen grains are gluten-free. Rice, quinoa, and millet are all wonderful options that work beautifully here.

Is it possible to make this bowl ahead for meal prep?

Yes! The Thai Peanut Sweet Potato Buddha Bowl is a meal prep dream. Prepare all the components ahead and store them separately; assemble right before eating for maximum freshness and crunch.

What can I use instead of peanut sauce if I have a nut allergy?

Try a sunflower seed butter or tahini-based sauce for a similar creamy texture and savory depth. Just swap peanut butter for your chosen alternative and adjust seasoning to taste.

Can I roast other veggies in the bowl?

Definitely! This bowl is endlessly flexible. Try adding roasted bell peppers, carrots, or even cauliflower alongside the sweet potatoes and chickpeas. Anything that gets tender and caramelizes is fair game.

How spicy is the final dish?

That’s totally up to you. Add as much or as little sriracha and red pepper flakes as you’d like. You can also offer extra sauce or chili flakes on the side so everyone can customize their own bowl’s heat level.

Final Thoughts

The Thai Peanut Sweet Potato Buddha Bowl is the vibrant, satisfying comfort food you’ll return to again and again. It’s a bowlful of color, flavor, and inspiration — I hope you give it a try soon, and make it your own with your favorite toppings and grains!

Thai Peanut Sweet Potato Buddha Bowl Recipe

★★★★★

4.9 from 9 reviews

Author: anna
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Thai Peanut Sweet Potato Buddha Bowl is a flavorful and nutritious meal packed with sweet potatoes, chickpeas, edamame, avocado, and a delicious peanut sauce. It’s a satisfying and wholesome dish that is perfect for a quick and easy weeknight dinner.

Instructions

Preheat: Preheat the oven to 400 degrees Fahrenheit.
Toss sweet potato with spices: Add the cubed sweet potato and rinsed chickpeas in a bowl and toss with all spices/seasonings until well combined.
Bake: Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.
Cook grain: Cook your grain according to package instructions. Cook the grain in veggie broth for extra flavor.
Steam broccoli: Add the edamame and broccoli to a pot with 1 inch of water and steam for 5-7 minutes or until the broccoli is just barely fork-tender. Drain off the excess water.
Assemble bowls: When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado, and top with peanut sauce, chopped cilantro, crushed peanuts, and red pepper flakes for extra spice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Steaming
Cuisine: Thai