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Thai Peanut Sweet Potato Buddha Bowl

Yields2 ServingsPrep Time14 minsCook Time15 minsTotal Time29 mins

Thai Peanut Sweet Potato Buddha Bowl

 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 quinoa cooked
 ½ cup carrots shredded
 ¼ cup fresh cilantro
 ¼ cup peanuts chopped
For the Peanut Sauce:
 13 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 1 tbsp fresh lime juice

Preheat the oven to 220°C


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.


Distribute the roasted sweet potatoes, cooked quinoa, carrots, cilantro and peanuts between two bowls.


Drizzle the peanut sauce over the bowls

Nutrition Facts

Serving Size 1

Servings 2

Amount Per Serving
Calories 1051
% Daily Value *
Total Fat 44g68%

Saturated Fat 9g45%
Sodium 250mg11%
Total Carbohydrate 17g6%

Dietary Fiber 6g24%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.