Thai Peanut Sweet Potato Buddha Bowl
So what exactly is a Buddha Bowl? It’s a healthy bowl filled with a whole grain, such as brown rice or quinoa and raw or cooked veggies, such as sweet potatoes, broccoli or cauliflower. It’s then topped with a healthy sauce or dip, such as hummus, peanut sauce or pesto.
- 4 cups sweet potato peeled and diced
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 tsp fresh rosemary chopped
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup quinoa cooked
- ½ cup carrots shredded
- ¼ cup fresh coriander
- ¼ cup peanuts chopped
- ½ cup Thai Peanut Sauce recipe below
We love the Buddha Bowl Trend because it’s a fun way to play around with different healthy options in the kitchen without eating the same thing over and over. It’s also great for meal prepping. You can easily prepare a few delicious bowls to eat for lunch or dinner throughout the week.
Thai Peanut Sauce
- 1½ cups coconut milk
- 1 cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 tbs apple cider vinegar
- 2 tbs soy sauce
- ¼ cup brown sugar
- 1 tbs fresh lime juice
- Preheat the oven to 200°C.
- Toss the sweet potatoes and garlic with the olive oil, rosemary, cinnamon, salt and pepper.
- Spread into an even layer on a baking sheet.
- Place in the oven and bake for 15-20 minutes.
- While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.
- Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls. Drizzle the peanut sauce over the bowls.