Description
A vibrant and nutritious Buddha bowl featuring roasted sweet potatoes, fresh veggies, and a creamy Thai peanut sauce.
Ingredients
Scale
- 4 medium Sweet Potatoes (roasted)
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
- 2 cups Broccoli Florets (or cauliflower)
- 2 cups Shredded Cabbage
- 1 cup Grated Carrots (or radishes)
- 1 medium Avocado (or tahini/sunflower seeds)
- 1/2 cup Peanut Butter (or almond butter)
- 2 tablespoons Soy Sauce (or tamari)
- 2 tablespoons Maple Syrup (or agave syrup)
- 2 tablespoons Lime Juice (or lemon juice)
- 1 tablespoon Sesame Oil (omit for nut-free)
- 1/4 cup Cilantro (or parsley)
- 1/4 cup Chopped Peanuts (or sunflower seeds)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and dice the sweet potatoes into cubes, then toss them in a bowl with olive oil, salt, and pepper. Spread them on a roasting tray and cook for about 25 minutes, or until they’re golden and tender.
- While the sweet potatoes are roasting, steam the broccoli florets until they’re bright green and slightly tender.
- In a bowl, mix together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil to create the sauce. Adjust the flavors to your liking.
- Assemble the Buddha bowl: start with a base of roasted sweet potatoes, then layer the steamed broccoli, shredded cabbage, and grated carrots.
- Top with slices of avocado or a sprinkle of sunflower seeds, drizzle with the peanut sauce, and finish with cilantro and chopped peanuts.
Notes
For alterations, feel free to swap out vegetables based on seasonal availability or personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg