Thai Peanut Sweet Potato Buddha Bowl Recipe

There's something undeniably comforting about the warm, roasted scent of sweet potatoes mingling with the nutty richness of peanut sauce. This Thai Peanut Sweet Potato Buddha Bowl is a vibrant, nourishing meal that hits all the right notes—sweet, savory, creamy, and just a little bit spicy.

I first started making this bowl during a post-holiday detox when I craved something hearty yet wholesome. What began as a "clean out the fridge" moment turned into a weekly staple, thanks to its mix of textures and bold flavors. It’s quick enough for weeknights, budget-friendly, and packed with plant-based goodness.

Let’s dive into why this Buddha bowl deserves a spot in your meal rotation.

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

Get ready to fall in love with your new favorite healthy comfort food. This Thai Peanut Sweet Potato Buddha Bowl is equal parts delicious and nourishing—ideal for meal prep or last-minute dinners.

First, it’s incredibly easy to make. Roasting the sweet potatoes is the longest part, and even that takes minimal effort. The rest is just chopping, blending, and assembling—it’s the perfect recipe for beginner cooks or busy weeknights.

It’s also budget-friendly and pantry-based. Most of the ingredients—like sweet potatoes, rice, peanut butter, and soy sauce—are kitchen staples, and you can swap in whatever veggies you have on hand.

Speaking of which, this bowl is endlessly versatile. No kale? Use spinach. Allergic to peanuts? Almond butter works great too. Add tofu, chickpeas, or shredded rotisserie chicken if you're not strictly plant-based.

Best of all, it’s meal-prep friendly. Make the components in advance and store them separately or assembled. The flavors deepen over time, making leftovers just as satisfying.

Ready to build your bowl? Let’s take a look at what you’ll need.

Ingredients Notes

The magic of this Thai Peanut Sweet Potato Buddha Bowl lies in its colorful array of fresh ingredients and a sauce that you’ll want to drizzle on everything.

Let’s start with the sweet potatoes. Roasting them brings out their natural sweetness and gives them a caramelized exterior that's downright addictive. I recommend dicing them into small, even cubes to ensure they cook quickly and evenly—plus, they’re easier to eat this way in a bowl.

Next, the peanut sauce is the star of the show. It’s a blend of creamy peanut butter, soy sauce, lime juice, garlic, ginger, and a touch of maple syrup for balance. You can spice it up with sriracha or keep it mellow—totally your call. Pro tip: double the sauce and use it later as a dip or salad dressing.

For the base, I love using brown rice or quinoa for that hearty, chewy texture. Feel free to sub in white rice, cauliflower rice, or even noodles depending on your mood or what’s in your pantry.

Then come the veggies—a mix of raw and cooked textures to keep things interesting. I usually go with kale, shredded red cabbage, carrots, and cucumbers, but bell peppers, sprouts, or edamame are excellent swaps. The freshness adds crunch and balances the richness of the sauce.

You don’t need much in terms of equipment—just a baking sheet, a blender or whisk for the sauce, and a pot for your grains. A good knife for chopping and a cutting board will round it out.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Putting this bowl together is easier than it looks, and you can even prep some components in advance for an effortless assembly.

Start by preheating your oven to 400°F. While it heats, peel and dice your sweet potatoes into bite-sized chunks. Toss them in a little olive oil, salt, and pepper, then spread them out on a lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until they’re golden and tender.

While the sweet potatoes roast, cook your grains. I usually go with brown rice—just rinse it first and simmer it according to package instructions. If you’re using quinoa, it cooks faster and adds a nice nutty flavor to the bowl.

Next up is the peanut sauce. In a bowl or blender, combine ½ cup of peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon maple syrup, 1 clove of garlic (minced), ½ teaspoon grated ginger, and 1–2 tablespoons of water to thin. Blend until smooth and creamy. Taste and adjust—add more lime for brightness or sriracha for heat.

Now prep your fresh veggies. Thinly slice cabbage, julienne carrots, and chop kale or greens of your choice. Massage the kale with a tiny drizzle of olive oil if using—it helps soften the texture and mellow the bitterness.

Once everything’s ready, assemble your bowls. Start with the rice or grain, then layer on roasted sweet potatoes, veggies, and a generous drizzle of peanut sauce. Garnish with chopped peanuts, cilantro, or a squeeze of lime for that final touch.

The whole process takes about 40 minutes, most of which is hands-off. The result is a bowl that’s as gorgeous as it is satisfying—colorful, flavorful, and packed with plant-based fuel.

Storage Options

This Buddha bowl is fantastic for leftovers and meal prep—each component stores well individually, and you can assemble fresh bowls throughout the week.

Store the roasted sweet potatoes, cooked rice, and chopped veggies in separate airtight containers in the fridge. They’ll stay fresh for up to 4–5 days. Keep the peanut sauce in a sealed jar; it may thicken in the fridge, so just stir in a splash of water to loosen it when needed.

If you've already assembled the bowls, no worries—they’ll hold up in the fridge for 2–3 days. Just note that raw veggies like cucumber may lose their crunch over time.

To reheat, warm the sweet potatoes and rice in the microwave for about 1–2 minutes. Add the cold veggies afterward, then drizzle on the peanut sauce just before serving. Or enjoy the whole thing cold—it’s just as tasty straight from the fridge.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Whether you’re working around allergies or just using what’s on hand, there are plenty of delicious ways to switch it up.

If you're nut-free, you can swap the peanut butter for sunflower seed butter or tahini. Both bring a creamy texture and unique flavor to the sauce while keeping things allergy-safe.

For extra protein, add baked tofu, roasted chickpeas, or even grilled chicken if you're not vegetarian. These additions make the bowl more filling and help balance the carbs from the sweet potatoes and rice.

Not a fan of kale? Try baby spinach, arugula, or even romaine. Whatever greens you use, aim for something fresh and sturdy enough to hold up under the sauce.

You can also play with the base. Swap brown rice for farro, cauliflower rice, or noodles for a different texture. I’ve even done this with rice noodles for more of a Thai-inspired twist.

And if you’re in a rush, use pre-chopped veggies or even a coleslaw mix to save time. The beauty of a Buddha bowl is its flexibility—mix, match, and make it your own.

Once you’ve made it a few times, you’ll start dreaming up your own combinations. Have fun with it, and don’t be afraid to get creative—this is a bowl that loves variety.

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