Etsy

Thai Peanut Sweet Potato Broccoli Buddha Bowl

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

INGREDIENTS:

Veggies—

  • 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


Serve with—

  • Quinoa, rice, or cauliflower rice (I like to get frozen cauliflower rice from Aldi!)
  • Cilantro (optional)
  • Dry roasted peanuts, chopped (optional)


DIRECTIONS:

  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. 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.
  3. 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.
  4. 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!

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love always, nik

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  1. Martha says:

    Thanks! I’m going to try this tonight.

  2. Angela says:

    This is a great idea for dinner. I think my family would like it.

  3. Erin says:

    This is one of my favorite recipes ever! So yummy… THANK YOU!

  4. Angela says:

    This looks tasty. I have a sweet potato to use before it goes too old.

  5. Suzanne says:

    This looks so good! What a hearty but healthy meal for the whole family!

  6. Vanessa says:

    Thanks for sharing! Does it keep long?

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