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Thai Peanut Sweet Potato Buddha Bowl Delight

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Indulge in a nourishing bowl of flavor with the Thai Peanut Sweet Potato Buddha Bowl!

Ingredients

Scale
  • 2medium sweet potatoes, peeled and diced
  • 1 cupbroccoli florets
  • 1 cupshredded green cabbage
  • 1avocado, sliced
  • 1/2 cupcarrots, grated
  • 1/4 cupfresh cilantro, chopped
  • 1/4 cuppeanuts, chopped (for garnish)
  • 1/2 cuppeanut butter
  • 2 tablespoonssoy sauce
  • 1 tablespoonmaple syrup
  • 1 tablespoonlime juice
  • 1 teaspoonsesame oil
  • Salt and pepper, to taste

Instructions

  1. Start by prepping all your fresh ingredients. Peel and dice the sweet potatoes into even cubes for consistent cooking. Chop the broccoli into florets, slice the avocado neatly, and grate the carrots. Having everything prepped in advance will save time and make the assembly of the Buddha bowl a breeze.
  2. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle them with a bit of olive oil and season with salt and pepper to enhance their natural sweetness. Bake in the oven for 25-30 minutes, or until they are golden-brown and tender. Stir them halfway through cooking to ensure even roasting.
  3. While the sweet potatoes are roasting, take a large mixing bowl and combine the broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss them gently to mix then set the bowl aside. This colorful medley will provide the base of your Buddha bowl, offering both texture and nutrient diversity.
  4. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth and creamy. This sauce is the star of the dish, bringing together all the flavors. Taste and adjust seasoning as necessary, adding more lime or soy sauce to suit your preference. A well-balanced peanut sauce makes a significant difference to the overall taste.
  5. Once the sweet potatoes are roasted and cooled slightly, it’s time to assemble the bowls. Start with a generous portion of the mixed vegetables at the base, followed by a serving of roasted sweet potatoes. Drizzle your creamy peanut sauce generously over the top, and garnish with chopped cilantro and peanuts for an added crunch. Serve immediately and enjoy!

Notes

Ensure sweet potatoes are cut evenly for uniform cooking during roasting. Store leftover peanut sauce in the refrigerator; it will last for about a week.

Nutrition

Find it online: https://mykitchenstorie.com/thai-peanut-sweet-potato-buddha-bowl-delight/