Roasted sweet potatoes, broccoli, carrots, and brussels sprouts are flavored with an amazing blend of herbs + spices, served on a bed of cauliflower rice, and drizzled with a delicious and easy Thai peanut sauce! This is a one-pan, vegan, gluten-free meal that will be on your table in 30 minutes. The textures and flavors are seriously out of this world!
Thai Peanut Sweet Potato Broccoli Buddha Bowl
Serving Size: 3-4
Prep Time: 15 minutes
Bake Time: 15-20 minutes
- 2 sweet potatoes, peeled chopped into 1-inch cubes
- 1 head broccoli, cut into large bite-size pieces
- 2 carrots, peeled and chopped into 2-inch long x 1/2-inch thick strips
- 6-8 large brussels sprouts, quartered (or 10 small, halved)
Seasoning for Veggies—
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- dash cayenne pepper
Thai Peanut Sauce—
- 1/3 cup natural peanut butter (the kind you have to stir)
- 4-6 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 teaspoon basil
- 1/4 teaspoon red pepper flakes
- Quinoa, rice, or cauliflower rice (I like to get frozen cauliflower rice from Aldi!)
- Cilantro (optional)
- Dry roasted peanuts, chopped (optional)
- Preheat oven to 425 degrees and line a baking sheet with foil.
- Add all chopped vegetables to a large bowl. Add olive oil and seasonings. Mix together to evenly coat veggies in oil/seasoning mixture. Spread evenly into a single layer on the baking sheet and bake for 15-20 minutes or until veggies are fork tender.
- Meanwhile, whisk together Thai peanut sauce mixture in a medium bowl. It’s going to seem like you added too much water at first, but you didn’t— just keep whisking with a fork! Cook quinoa/rice according to package instructions.
- When veggies are finished baking, assemble the bowls. Add quinoa/rice and veggies to each bowl and drizzle generously with Thai Peanut Sauce. Top with cilantro and chopped peanuts if desired.
If you liked this recipe, you may also enjoy my 30 Minute Thai Peanut Turkey Meatballs and Healthy Thai Chicken Flatbread Pizza!
Thanks! I’m going to try this tonight.
Thanks, Martha! I hope you loved it!
This is a great idea for dinner. I think my family would like it.
Thank you, Angela! I hope your family loves it 🙂
This is one of my favorite recipes ever! So yummy… THANK YOU!
Ah this makes me so happy to hear! 🙂 Thank you, Erin!!
This looks tasty. I have a sweet potato to use before it goes too old.
Thanks, Angela! I hope you love it if you try it!
This looks so good! What a hearty but healthy meal for the whole family!
Thank you so much! Enjoy!
Thanks for sharing! Does it keep long?
Of course! If stored properly, it should be safe to eat for up to 5 days.
Wow this sounds so delicious & healthy, it is on my list of recipes to make next week.
I’m so happy to hear that, Pauline! I hope you enjoy!
Delicious! And I didn’t even make the peanut sauce. The spice combo is perfect.
Thank you, Kerry! So glad you enjoyed 🙂
Just made this for the first time! It is delicious! Will definitely be making it again and again 🙂
Thank you, Maureen! So glad this will be a repeat meal for you!!
This is so good! According to my math, this is about 345 calories per serving (4 servings)
Thank you so much! And that sounds right – thank you for doing the math! 🙂