In my home, the changing of seasons is marked not just by the shifting leaves or the cooler air, but by the dishes that make their way back into regular rotation. When autumn rolls in or a chill lingers in spring, I crave meals that are warm, grounding, and nourishing. That’s when the Thai Peanut Sweet Potato Buddha Bowl makes its welcome return to our table.

This bowl is more than a meal—it’s a memory, a ritual, and a joyful way to celebrate flavor. Inspired by the plant-powered traditions of Buddha bowls, which are rooted in balance and mindfulness, this particular version fuses Thai-inspired elements with hearty, roasted vegetables and grains. It’s the kind of dish that makes you pause after the first bite, savoring the creamy peanut sauce, the sweet notes of roasted sweet potatoes, and the pop of tender edamame.

For many, the Buddha bowl isn’t just a trendy health dish—it’s a chance to bring together textures, tastes, and nourishment in one beautiful bowl. And in our family, it’s become a Sunday ritual. We roast the sweet potatoes, crisp up the chickpeas, steam fresh vegetables, and always, always double the peanut sauce—because it never lasts long.

Whether you’re looking to prep your meals for the week, or simply gather loved ones around the dinner table for something colorful and wholesome, this Thai Peanut Sweet Potato Buddha Bowl is always a beautiful choice.

Why You’ll Love This Recipe

• Bright, Balanced Flavors: A creamy, savory-sweet Thai peanut sauce complements every bite.
• Meal Prep Hero: Great for batch-cooking and assembling throughout the week.
• Customizable: Swap in your favorite vegetables or grains to suit the season.
• Plant-Based and Gluten-Free: Naturally nourishing and suitable for many diets.
• Hearty and Satisfying: Every element adds a new texture or flavor, keeping it interesting to the last bite.

INGREDIENTS YOU’LL NEED:

For the Roasted Sweet Potatoes and Chickpeas:

• 4 cups sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 2 tbsp avocado oil
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1–2 tbsp sriracha (to taste)
• 2 tsp minced garlic
• ½ tsp red pepper flakes

For the Bowl:

• 1 cup uncooked grain (quinoa, brown rice, or millet)
• 1 head broccoli, chopped
• 1½ cups shelled edamame
• 1 avocado, sliced
• ½ cup Thai peanut sauce (homemade or store-bought)
• ½ cup chopped peanuts
• ½ cup chopped cilantro

HOW TO MAKE THAI PEANUT SWEET POTATO BUDDHA BOWL

STEP-BY-STEP INSTRUCTIONS:

Step 1: Roast the Sweet Potatoes and Chickpeas

Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the cubed sweet potatoes and chickpeas with avocado oil, soy sauce, maple syrup, sriracha, garlic, and red pepper flakes until everything is well-coated. Spread them evenly on a parchment-lined baking sheet. Roast for 30 to 35 minutes until the potatoes are caramelized and the chickpeas are slightly crisp. Your kitchen will start to smell incredible right around the 20-minute mark—sweet, spicy, and savory.

Step 2: Cook the Grain

While the oven does its magic, prepare your grain of choice. Quinoa offers a fluffy texture and added protein, while brown rice brings a satisfying chew. For extra flavor, consider cooking your grain in low-sodium vegetable broth.

Step 3: Steam the Vegetables

Next, steam the broccoli and edamame. Add them to a pot with a steamer insert or place them directly into a pot with a splash of water. Steam for about 5–7 minutes, until the broccoli is tender but still vibrant green. The edamame adds protein and a slight sweetness, balancing the roasted flavors.

Step 4: Assemble the Bowl

Layer a generous scoop of your cooked grain in each bowl. Arrange the roasted sweet potatoes and chickpeas on one side, steamed broccoli and edamame on the other, and avocado slices right in the center. Drizzle with Thai peanut sauce—don’t be shy! Sprinkle chopped peanuts and fresh cilantro on top. If you like a little extra heat, a touch more sriracha or a pinch of red pepper flakes will do the trick.

HELPFUL TIPS:

• Make it your own: Swap broccoli for roasted Brussels sprouts or shredded red cabbage for crunch.
• Nut allergy? Use sunflower seed butter or tahini in place of peanut butter in the sauce.
• Texture tip: Roast chickpeas separately for an even crispier bite.
• Leftover peanut sauce: Thin it with water or lime juice for a salad dressing or dipping sauce later in the week.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting, Steaming
• Cuisine: Thai-inspired, Fusion
• Diet: Vegan, Gluten-Free

NOTES:

For best results, make the Thai peanut sauce from scratch using natural peanut butter, fresh lime juice, tamari, maple syrup, garlic, and a splash of sesame oil. Store leftovers separately to keep ingredients fresh throughout the week.

NUTRITIONAL INFORMATION (Per Serving, Estimated):

• Calories: 450
• Protein: 15g
• Carbohydrates: 50g
• Fat: 20g
• Fiber: 10g
• Sugar: 8g

FREQUENTLY ASKED QUESTIONS:

Thai Peanut Sweet Potato Buddha Bowl better homebase
A Thai Peanut Sweet Potato Buddha Bowl combines roasted sweet potatoes, crunchy veggies, and a rich peanut sauce for a nourishing, flavor-packed meal. Add brown rice or quinoa as a base, and top with edamame or chickpeas for protein. It’s perfect for meal prepping and a great meatless option that satisfies every craving.

Buddha bowl sweet potato
A sweet potato Buddha bowl is a hearty, colorful meal featuring roasted sweet potatoes, grains like quinoa or brown rice, and fresh veggies. Add protein with chickpeas or grilled chicken, and drizzle with tahini or a peanut-lime dressing for a balanced, plant-forward dish that’s both nutritious and satisfying.

Buddha bowl chicken, sweet potato
For a filling Buddha bowl, pair grilled or baked chicken with roasted sweet potatoes, a base of rice or greens, and vibrant veggies like red cabbage and carrots. Finish with a zesty yogurt-tahini dressing or spicy peanut sauce for a healthy, well-rounded meal with bold flavors and plenty of nutrients.

Edamame sweet potato bowl
An edamame sweet potato bowl offers a delicious mix of protein and fiber. Combine roasted sweet potatoes with steamed edamame, brown rice or quinoa, shredded cabbage, and a drizzle of sesame-ginger dressing for a satisfying, plant-based meal that’s packed with texture and Asian-inspired flavor.

Sweet potato rice bowl Asian
Create an Asian-inspired sweet potato rice bowl by pairing roasted sweet potatoes with jasmine or brown rice, sautéed bok choy, shredded carrots, and edamame. Top with a soy-ginger or peanut-lime dressing and a sprinkle of sesame seeds for a vibrant, healthy dish that’s both comforting and nutritious.

Sweet potato peanut sauce
Roasted sweet potatoes and creamy peanut sauce are a match made in heaven. Simply roast sweet potatoes until tender, then drizzle with a sauce made from peanut butter, lime juice, soy sauce, and a hint of maple syrup. Serve over rice or noodles with fresh veggies for a quick, satisfying meal.

Chickpea buddha bowl peanut sauce
A chickpea Buddha bowl with peanut sauce is protein-packed and full of flavor. Roast chickpeas for crunch, add sweet potatoes, greens, and rice or quinoa, then drizzle with a creamy peanut dressing. This bowl is perfect for meal prep and offers a hearty, plant-based option that’s anything but boring.

Thai buddha bowl
A Thai Buddha bowl features bold flavors and wholesome ingredients like jasmine rice, roasted sweet potatoes, shredded cabbage, edamame, and a zesty Thai peanut or coconut-lime dressing. Top with tofu or grilled chicken for extra protein. It’s a refreshing, vibrant dish ideal for a balanced lunch or dinner.

STORAGE INSTRUCTIONS:

• Refrigerator: Store each component separately in airtight containers for up to 4 days.
• Freezer: Roasted sweet potatoes and chickpeas can be frozen for up to 2 months. Avoid freezing the avocado.
• Reheating: Warm grains, sweet potatoes, and chickpeas in the microwave or oven. Add fresh avocado and drizzle sauce just before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Smoky Chicken and Cauliflower Rice Bowls
• Chicken Teriyaki Pineapple Bowls
• Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn
• A Cozy Twist on a Takeout Favorite: Healthy Sesame Chicken

CONCLUSION:

The Thai Peanut Sweet Potato Buddha Bowl is more than just a wholesome meal—it’s a beautiful, feel-good dish that turns everyday ingredients into something truly special. Whether you’re chasing a meatless Monday win or just craving something comforting yet vibrant, this bowl never disappoints. The colors, the textures, the way every bite feels thoughtful—this recipe brings a sense of peace and joy to every table it touches.

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