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Thai Peanut Sweet Potato Buddha Bowls

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⭐ Why You’ll Love Them:

✔️ Loaded with color, texture, and flavor
✔️ Totally vegan & gluten-free
✔️ Meal prep-friendly & customizable
✔️ Creamy peanut sauce = crave-worthy!

🧾 Ingredients

🥔 For the Roasted Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt & pepper, to taste

🥬 For the Bowls:

  • 1 cup quinoa, brown rice, or couscous, cooked
  • 1 cup shredded red cabbage
  • 1 large carrot, shredded or julienned
  • 1 cup edamame (steamed or thawed if frozen)
  • 1 cucumber, thinly sliced or chopped
  • 1 avocado, sliced
  • Optional: chopped cilantro, lime wedges, crushed peanuts

🥜 For the Thai Peanut Sauce:

  • ¼ cup natural peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1–2 teaspoons sriracha or chili garlic sauce (optional, to taste)
  • 1–3 tablespoons warm water, to thin

👩‍🍳 Instructions

🔸 Step 1: Roast the Sweet Potatoes

  1. Preheat oven to 425°F (220°C).
  2. Toss sweet potato cubes with oil, paprika, garlic powder, salt, and pepper.
  3. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.

🔸 Step 2: Cook the Grains

  1. While the potatoes roast, cook quinoa, brown rice, or your preferred grain according to package instructions. Fluff and set aside.

🔸 Step 3: Make the Peanut Sauce

  1. In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, ginger, and sriracha (if using).
  2. Add warm water 1 tablespoon at a time until you reach a smooth, pourable consistency.

🔸 Step 4: Assemble the Bowls

  1. In each bowl, layer:
    • A scoop of grains
    • A generous portion of roasted sweet potatoes
    • Raw veggies: cabbage, carrots, cucumber, edamame, and avocado
  2. Drizzle with the Thai peanut sauce and top with cilantro, crushed peanuts, and a squeeze of lime.

🌱 Optional Add-Ins:

  • Tofu or tempeh for added protein
  • Swap sweet potatoes for roasted cauliflower or butternut squash
  • Add spinach or kale for extra greens
  • Sprinkle with sesame seeds or a dash of rice vinegar for tang

❄️ Storage & Meal Prep:

  • Fridge: Store components separately for up to 4 days
  • Sauce: Keeps in the fridge up to 1 week — stir before using
  • Reheat: Gently reheat sweet potatoes and grains, then assemble with fresh veggies

❓ FAQs

Can I make this nut-free?
Yes! Use sunflower seed butter or tahini in place of peanut butter.

Is this gluten-free?
Yes — just use tamari instead of soy sauce and gluten-free grains like rice or quinoa.

Can I eat it cold?
Definitely! These bowls are delicious cold or warm, making them perfect for lunches on the go.

💡 Final Thoughts

These Thai Peanut Sweet Potato Buddha Bowls are everything you want in a plant-based meal: colorful, filling, flavorful, and totally feel-good. They’re easy to prep, customizable, and always hit the spot. 🍠🥒🥜

Want a spicy tofu version, no-grain alternative, or crunchy noodle topping next? Just let me know!

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