I made a Thai Buddha Bowl that slaps with roasted sweet potato, quinoa, chickpeas and a creamy peanut sauce so good you’ll forget takeout exists.

Jump to Recipe

I’m obsessed with this Thai Peanut Sweet Potato Buddha Bowl because it hits every craving I didn’t know I had. Roasted 1 large sweet potato and nutty 1 cup quinoa get drowned in a tangy peanut sauce and I lose my mind.

I eat it for lunch, dinner, when I’m pretending to be healthy. Part messy bowl party, part solid Whole Bowl Recipe that actually fills you up.

Thai Bowls usually flirt with boring; this one punches through with texture and big, sticky, peanutty flavor. I crave it constantly every single day.

No regrets. Messy, addictive, and I want more.

Ingredients

Print Recipe (No Advertisments)

Sweet potato: roasted, naturally sweet and creamy, hearty base you’ll love.
Quinoa: nutty protein grain that makes it filling and light.
Chickpeas: crunchy roasted protein, great for texture and staying power.
Olive oil: smooth, helps everything roast and taste richer.
Salt: pulls flavors together, simple but essential.
Black pepper: zippy background heat, keeps it from being bland.
Smoked paprika: smoky warmth, adds depth without being spicy.
Red cabbage: crunchy, colorful, and refreshingly crisp.
Carrot: sweet crunch, freshness in every bite.
Cucumber: cool juicy slices that calm bolder flavors.
Red bell pepper: bright sweetness and crispness, very pretty.
Green onions: sharp oniony bite, light spring flavor.
Avocado: creamy, buttery texture that makes bowls feel indulgent.
Cilantro: bright herby pop, use it if you like it.
Limes: citrus punch that wakes everything up, tangy.
Peanut butter: creamy, rich base for that Thai vibe.
Soy sauce/tamari: salty umami backbone, pretty much essential.
Lime juice: tartness that balances the peanut butter.
Rice vinegar: subtle acidity, keeps things light.
Maple syrup/honey: sweet counterpoint to salty and tangy.
Sesame oil: toasty finish, small splash goes far.
Ginger: fresh zing, smells amazing and wakes your palate.
Garlic: savory punch, classic and dependable.
Sriracha: spicy kick, add according to your bravery.
Warm water: thins the sauce so it’s silky and pourable.
Roasted peanuts: extra crunch and more peanut flavor.
Sesame seeds: tiny nutty crunch, nice little garnish.

Ingredient Quantities

1 large sweet potato (about 1 lb)

1 cup quinoa

1 can (15 oz) chickpeas

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1 tsp smoked paprika

2 cups shredded red cabbage

1 large carrot, julienned or grated

1 small cucumber, sliced

1 red bell pepper, sliced

2 green onions, thinly sliced

1 ripe avocado

1/4 cup cilantro leaves

2 limes

1/2 cup creamy peanut butter

3 tbsp soy sauce or tamari

2 tbsp lime juice

1 tbsp rice vinegar

1-2 tbsp maple syrup or honey

1 tbsp sesame oil

1 tsp grated fresh ginger

1 clove garlic, minced

1-2 tsp Sriracha or chili garlic sauce

2-4 tbsp warm water (to thin sauce)

1/4 cup chopped roasted peanuts

1 tbsp sesame seeds

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425F (220C). Peel (or leave skins on if you like) and cube the sweet potato into 1 inch pieces. Drain and rinse the chickpeas, pat them mostly dry with a towel.

2. Toss sweet potato and chickpeas with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp smoked paprika. Spread in one layer on a baking sheet, roast for 25 to 30 minutes until sweet potatoes are tender and chickpeas are crispish, flipping once halfway. If chickpeas are not crispy enough, give them a few extra minutes.

3. While those roast, rinse 1 cup quinoa under cold water, then cook with 2 cups water or according to package directions until fluffy, about 15 minutes. Fluff with a fork and set aside.

4. Prep the fresh veg: shred 2 cups red cabbage, julienne or grate 1 large carrot, slice 1 small cucumber, slice 1 red bell pepper, thinly slice 2 green onions, halve and pit 1 ripe avocado, and roughly chop 1/4 cup cilantro. Set aside.

5. Make the Thai peanut sauce: in a bowl whisk together 1/2 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 2 tbsp lime juice, 1 tbsp rice vinegar, 1-2 tbsp maple syrup or honey, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 1 clove minced garlic and 1-2 tsp Sriracha or chili garlic sauce. Add 2 to 4 tbsp warm water, one tablespoon at a time, until sauce is creamy and pourable. Taste and adjust: more lime for tang, more sweetener if too salty.

6. When sweet potatoes and chickpeas are done, squeeze a little lime over them while hot for brightness. You can also sprinkle a pinch more salt if they need it.

7. Assemble bowls: start with a base of quinoa, add roasted sweet potato and chickpeas, then arrange cabbage, carrot, cucumber, bell pepper, avocado halves and green onions around the bowl. Scatter cilantro on top.

8. Drizzle each bowl generously with the Thai peanut sauce. If you like extra heat, add another splash of Sriracha.

9. Finish with texture: sprinkle 1/4 cup chopped roasted peanuts and 1 tbsp sesame seeds over everything. Serve with lime wedges on the side for extra squeezing.

10. Leftovers: store sauce separately if you want to keep veggies crisp. Reheat roasted parts in oven or air fryer to regain crispness, or eat cold for a quick, tasty lunch.

Equipment Needed

1. Oven and baking sheet (rimmed)
2. Saucepan with lid or rice cooker (for quinoa)
3. Large and small mixing bowls
4. Whisk and rubber spatula
5. Colander or sieve (to rinse chickpeas and quinoa)
6. Sharp chef’s knife and cutting board
7. Measuring cups and spoons
8. Peeler (optional) and fork for fluffing quinoa
9. Tongs or a sturdy spatula (for flipping on the sheet)
10. Small bowl or jar with lid (to mix/store the peanut sauce)

FAQ

Q: Can I make the peanut sauce ahead of time?

Yes, totally. The sauce keeps well in an airtight container for up to 4 days in the fridge. If it thickens, stir in 1 to 2 tablespoons warm water or a little lime juice to loosen it, then taste and adjust salt or sweetness.

Q: How do I roast the sweet potato so it doesn't get soggy?

Cut the potato into even 1/2 inch cubes, toss with 1 tbsp oil, salt, smoked paprika, and spread in a single layer on a rimmed baking sheet. Roast at 425°F (220°C) for 25 to 30 minutes, flipping once, until edges are browned. Crowding the pan is the biggest cause of soggy pieces, so use two pans if needed.

Q: Can I use brown rice or another grain instead of quinoa?

Yes. Use cooked brown rice, farro, bulgur, or couscous if you like. Keep in mind cooking times and water ratios vary, so follow package directions. Quinoa is quicker and adds a nice nutty bite, but swap away if you prefer.

Q: Is this bowl vegan?

It sure is, as written, if you choose maple syrup instead of honey and use tamari or soy. Everything else is plant based. If you add yogurt or fish sauce, then it would not be vegan, so watch what you use.

Q: My peanut butter is dry and crumbly, how do I get a smooth sauce?

Warm the peanut butter a little in the microwave for 10 to 15 seconds, then whisk with the soy sauce, lime juice, rice vinegar, sesame oil, ginger, garlic, maple syrup and Sriracha. Add warm water one tablespoon at a time until it reaches a pourable consistency. A blender works great if you want it ultra-smooth.

Q: How do I store leftovers and how long will they last?

Store components separately if possible: keep roasted sweet potato, quinoa, and chickpeas in sealed containers for 3 to 4 days in the fridge. Veggies like cabbage and cucumber are best fresh, but will last 1 to 2 days. Store the sauce in its own container for up to 4 days. Reheat quinoa and sweet potato gently in the microwave or oven, then assemble.

Thai Peanut Sweet Potato Buddha Bowl Recipe Substitutions and Variations

Sweet potato: swap for butternut squash or pumpkin, same weight, roast the same time but check early cause they might cook faster, or use roasted regular potatoes for a firmer bite.
Quinoa: use brown rice or farro 1 to 1 by cup cooked, or quick-cooking couscous if you need it done faster.
Chickpeas: sub with firm tofu (press and roast) or black beans, same can size or about 1.5 cups cooked, both keep the protein and texture well.
Peanut butter: use almond butter or tahini 1 to 1, if you use tahini add a little extra maple syrup cause it’s more bitter, also swap soy sauce for tamari to keep it gluten free.

Pro Tips

1. Roast chickpeas on a separate sheet or give them a little space from the sweet potato so they crisp up better. If they still seem soft, smack the can a bit more dry with a towel and bake them another 5 to 8 minutes; they get crunchy fast once they start.

2. Rinse quinoa well and toast it in the pot for a minute with a drizzle of oil before adding water. It adds a nuttier flavor and keeps it from getting gluey, but don’t walk away or it’ll burn.

3. Make the peanut sauce a day ahead and thin it with warm water only when you’re ready to use. It mellows overnight and stores well so the flavors really come together. Keep the sauce separate from the veggies if you want crisp salads later.

4. For avocado that looks great and doesn’t brown right away, toss the sliced flesh lightly in a squeeze of lime and keep the pit in the unused half. Works most of the time but not forever, so eat within a few hours.

Thai Peanut Sweet Potato Buddha Bowl Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made a Thai Buddha Bowl that slaps with roasted sweet potato, quinoa, chickpeas and a creamy peanut sauce so good you'll forget takeout exists.

Servings

servings

Calories

808

kcal

Equipment: 1. Oven and baking sheet (rimmed)
2. Saucepan with lid or rice cooker (for quinoa)
3. Large and small mixing bowls
4. Whisk and rubber spatula
5. Colander or sieve (to rinse chickpeas and quinoa)
6. Sharp chef’s knife and cutting board
7. Measuring cups and spoons
8. Peeler (optional) and fork for fluffing quinoa
9. Tongs or a sturdy spatula (for flipping on the sheet)
10. Small bowl or jar with lid (to mix/store the peanut sauce)

Ingredients

1 large sweet potato (about 1 lb)
1 cup quinoa
1 can (15 oz) chickpeas
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp smoked paprika
2 cups shredded red cabbage
1 large carrot, julienned or grated
1 small cucumber, sliced
1 red bell pepper, sliced
2 green onions, thinly sliced
1 ripe avocado
1/4 cup cilantro leaves
2 limes
1/2 cup creamy peanut butter
3 tbsp soy sauce or tamari
2 tbsp lime juice
1 tbsp rice vinegar
1-2 tbsp maple syrup or honey
1 tbsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, minced
1-2 tsp Sriracha or chili garlic sauce
2-4 tbsp warm water (to thin sauce)
1/4 cup chopped roasted peanuts
1 tbsp sesame seeds

Directions

Preheat oven to 425F (220C). Peel (or leave skins on if you like) and cube the sweet potato into 1 inch pieces. Drain and rinse the chickpeas, pat them mostly dry with a towel.
Toss sweet potato and chickpeas with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp smoked paprika. Spread in one layer on a baking sheet, roast for 25 to 30 minutes until sweet potatoes are tender and chickpeas are crispish, flipping once halfway. If chickpeas are not crispy enough, give them a few extra minutes.
While those roast, rinse 1 cup quinoa under cold water, then cook with 2 cups water or according to package directions until fluffy, about 15 minutes. Fluff with a fork and set aside.
Prep the fresh veg: shred 2 cups red cabbage, julienne or grate 1 large carrot, slice 1 small cucumber, slice 1 red bell pepper, thinly slice 2 green onions, halve and pit 1 ripe avocado, and roughly chop 1/4 cup cilantro. Set aside.
Make the Thai peanut sauce: in a bowl whisk together 1/2 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 2 tbsp lime juice, 1 tbsp rice vinegar, 1-2 tbsp maple syrup or honey, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 1 clove minced garlic and 1-2 tsp Sriracha or chili garlic sauce. Add 2 to 4 tbsp warm water, one tablespoon at a time, until sauce is creamy and pourable. Taste and adjust: more lime for tang, more sweetener if too salty.
When sweet potatoes and chickpeas are done, squeeze a little lime over them while hot for brightness. You can also sprinkle a pinch more salt if they need it.
Assemble bowls: start with a base of quinoa, add roasted sweet potato and chickpeas, then arrange cabbage, carrot, cucumber, bell pepper, avocado halves and green onions around the bowl. Scatter cilantro on top.
Drizzle each bowl generously with the Thai peanut sauce. If you like extra heat, add another splash of Sriracha.
Finish with texture: sprinkle 1/4 cup chopped roasted peanuts and 1 tbsp sesame seeds over everything. Serve with lime wedges on the side for extra squeezing.
Leftovers: store sauce separately if you want to keep veggies crisp. Reheat roasted parts in oven or air fryer to regain crispness, or eat cold for a quick, tasty lunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.