Roasted sweet potatoes and quinoa are topped with delicious Thai peanut sauce in this healthy, gluten free & vegan buddha bowl recipe!
While 2016 was the year that the Wall Street Journal claimed “Bowls Are The New Plates“, the bowl trend isn’t going anywhere according to the “Pinterest 100” naming Buddha Bowls one of the Top 10 Food Trend Predictions of 2017!
So what exactly is a Buddha Bowl? It’s a healthy bowl filled with a whole grain, such as brown rice or quinoa, raw and cooked veggies, such as sweet potatoes, broccoli or cauliflower and topped with a healthy sauce or dip, such as hummus, peanut sauce or pesto.
I 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!
With the new year upon us and goals of eating healthier all around, I’m going to be introducing a few of my favorite Buddha Bowl combinations over the next few weeks on the blog, starting with this Thai Peanut Sweet Potato Buddha Bowl Recipe.
I am a total sucker for this Thai Peanut Sauce, like seriously could eat it with a spoon! (And might have done just that 😉 )
This recipe makes more peanut sauce than you need for this recipe, but you can put the remainder in mason jars and store it in the fridge for up to two weeks.
In this buddha bowl recipe, I roast the sweet potatoes in rosemary, cinnamon and garlic, bringing a ton of flavor to this healthy bowl. The quinoa adds fiber, protein and a nuttiness to the bowl, while the raw carrots and cilantro add fresh flavor and a boost of vitamins.
A delicious balance of nutrition and flavor makes this one of my favorite buddha bowl recipes!
Full recipe below!
- 4 cups sweet potato (peeled & small dice)
- 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 cooked quinoa
- ½ cup carrots (shredded)
- ¼ cup fresh cilantro
- ¼ cup peanuts (chopped)
- 1 ½ cups coconut milk
- 1 cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- ¼ cup brown sugar
- 1 tbsp fresh lime juice
Preheat oven to 425°F.
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.
If you don’t already have cooked quinoa available, this would be a great time to cook up the quinoa.
Once the potatoes comes out of the oven, distribute the roasted sweet potatoes, quinoa, carrots, cilantro and peanuts between two bowls. Drizzle the peanut sauce over the bowls.
Easy as that, a healthy Buddha bowl is ready to dig into!
This bowl is a great, simple dinner option, or perfect for taking to work or school for lunch.
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