Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something incredibly comforting about digging into a warm, colorful Buddha bowl at the end of a long day. This Thai Peanut Sweet Potato version is bursting with bold, nutty flavor, velvety textures, and just the right amount of crunch.

this Recipe

I first whipped this up on a whim after craving takeout but wanting something healthier and more budget-friendly. Now, it’s a staple in my weekly meal rotation—especially because it comes together in about 40 minutes and always satisfies.

Let’s take a closer look at why you’ll want to make this your go-to meatless meal.

Why You'll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready to fall head over heels for this nutrient-packed bowl of goodness. It’s as beautiful to look at as it is to eat—making it perfect for Instagram and, more importantly, your taste buds.

First, it’s incredibly easy to make. Roast your sweet potatoes, cook your grains, whisk up the sauce, and assemble—it’s that simple. No complicated techniques, no fancy equipment needed.

It’s also perfect for meal prep. The components store wonderfully, and the peanut sauce even gets better with time. Make everything ahead and enjoy quick, delicious lunches or dinners all week long.

Budget-conscious cooks will appreciate how affordable this dish is. Sweet potatoes, chickpeas, cabbage, and grains? You can feed a family of four on less than $10, and still have leftovers.

And don’t forget its customizability. Don’t have quinoa? Use rice. Not a fan of cabbage? Toss in spinach or kale. This bowl is endlessly adaptable based on what you have in the fridge.

Once you try it, you’ll see why it’s become a beloved favorite in so many homes—including mine.

Ingredients Notes

The beauty of this Thai Peanut Sweet Potato Buddha Bowl lies in its wholesome, whole-food ingredients that combine into a flavor-packed and satisfying meal.

Sweet potatoes are the heart of this bowl. Their natural sweetness caramelizes perfectly in the oven, pairing beautifully with the savory, creamy peanut sauce. For best results, cube them evenly and roast until golden on the edges.

Chickpeas add a boost of plant-based protein and fiber. I like to roast them alongside the sweet potatoes so they get slightly crispy—perfect for added texture and a touch of nuttiness.

Red cabbage brings crunch and a burst of color. Thinly sliced and raw, it provides a refreshing contrast to the warm veggies. A quick toss in lime juice before serving can mellow its bitterness and add brightness.

Quinoa or brown rice makes up the hearty base. Quinoa adds a slight nutty flavor and is a complete protein, while brown rice keeps things classic and comforting. Either works beautifully here depending on your preference.

Thai-style peanut sauce ties everything together. Made with peanut butter, soy sauce, lime juice, maple syrup, and a splash of sesame oil, it’s rich, tangy, slightly sweet, and addictively creamy. Whisk it until smooth and adjust the spice with a bit of sriracha or chili flakes to taste.

You won’t need any fancy appliances—just a baking sheet, a pot for the grains, and a bowl to whisk the sauce. A good knife for chopping is your best friend here.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Putting this bowl together is both easy and rewarding. Let’s break it down so you can get dinner on the table stress-free.

Start by preheating your oven to 425°F. While it heats, peel and cube your sweet potatoes. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25–30 minutes, flipping once halfway through until they’re tender and golden.

While the sweet potatoes roast, rinse and drain your chickpeas. Pat them dry and toss them with a little oil, garlic powder, and smoked paprika. Add them to the baking sheet during the last 15 minutes of roasting so they crisp up nicely without drying out.

Next, cook your grains. If you’re using quinoa, rinse it thoroughly, then simmer with water or broth until fluffy—about 15 minutes. Brown rice takes longer, so plan accordingly. Fluff your cooked grains with a fork and keep them warm.

Now comes the best part: the peanut sauce. In a bowl, whisk together creamy peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and a splash of warm water. Adjust the consistency to your liking—thicker for drizzling, thinner for coating. Add sriracha if you like a little heat.

Prepare your fresh components. Thinly slice your red cabbage, julienne some carrots, and optionally slice up cucumber or red bell pepper. These raw veggies add essential freshness and crunch.

Assemble the bowls by layering grains, roasted sweet potatoes, crispy chickpeas, and fresh veggies. Drizzle generously with peanut sauce, sprinkle with chopped peanuts or cilantro if you have it, and serve warm.

From start to finish, this takes around 40 minutes. You’ll be rewarded with a vibrant, nourishing meal that tastes like a hug in a bowl.

Storage Options

This dish is perfect for leftovers and meal prepping. Each component stores well individually, and you can easily assemble bowls throughout the week.

Store roasted sweet potatoes and chickpeas in airtight containers in the fridge for up to 4 days. Keep the chickpeas in a separate container to preserve their crispiness.

Your grains can also be refrigerated for 4–5 days. A splash of water during reheating helps bring them back to life without drying out.

Peanut sauce keeps well in a sealed jar or container for up to 7 days. If it thickens in the fridge, just whisk in a bit of warm water before serving.

To reheat, microwave the sweet potatoes, chickpeas, and grains until warm. Add fresh veggies and drizzle with sauce right before eating to maintain contrast and texture.

Variations and Substitutions

One of the best parts about this Buddha bowl is how easily it adapts to whatever you have on hand or prefer flavor-wise.

Swap sweet potatoes for roasted butternut squash, carrots, or even cauliflower. Each brings its own unique taste and pairs well with the Thai peanut flavor profile.

Instead of quinoa or rice, try soba noodles or couscous for a fun twist. If you're looking for a low-carb option, cauliflower rice works surprisingly well too.

Use different beans or proteins—black beans, edamame, or grilled tofu are all excellent choices. Even shredded rotisserie chicken works if you're not sticking to a plant-based version.

Not a fan of peanut butter? Almond or cashew butter makes a great alternative. Just be sure to adjust the sweetness and acidity of the sauce accordingly.

You can even mix up the flavor profile entirely—try a tahini-lemon sauce or a miso-ginger dressing for a new spin on this same base.

Don’t be afraid to get creative. The structure of this recipe is solid, but the ingredients are totally flexible—so you can make it yours with whatever’s in your pantry.

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