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–+ servings
Benjamin

Healthy & Delicious Thai Peanut Buddha Bowl

This Thai-Inspired Quinoa & Sweet Potato Power Bowl is a vibrant, nutrient-packed meal filled with roasted sweet potatoes, protein-rich quinoa, chickpeas, crunchy fresh vegetables, and a creamy Thai peanut sauce. It's perfect for meal prep, a quick healthy lunch, or a satisfying dinner. The combination of sweet, savory, tangy, and nutty flavors makes every bite incredibly delicious
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai-Inspired
Ingredients Method Notes

Ingredients
  

For the Bowl:
  • 2 medium sweet potatoes cubed (about 4 cups)
  • 1 cup quinoa uncooked
  • 1 can 15 oz chickpeas, drained and rinsed
  • 4 cups mixed greens spinach, kale, or your favorite blend
  • 1 large red bell pepper sliced
  • 2 cups shredded purple cabbage
  • 1 large cucumber sliced
  • ½ cup chopped cilantro
  • ½ cup chopped peanuts
For the Thai Peanut Sauce:
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce or tamari for a gluten-free option
  • ¼ cup lime juice about 2 limes
  • 2 tablespoons maple syrup or honey
  • 2 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 2-4 tablespoons water to thin as needed
  • Optional: ½ teaspoon red chili flakes for heat

Method
 

  1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, flipping halfway through, until tender.
  2. Cook the Quinoa: Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
  3. Make the Thai Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and red chili flakes (if using). Gradually add water until the sauce reaches a smooth, pourable consistency.
  4. Assemble the Bowls: Divide the mixed greens among serving bowls. Top each with roasted sweet potatoes, cooked quinoa, chickpeas, sliced bell pepper, shredded cabbage, and cucumber slices.
  5. Drizzle and Garnish: Pour the Thai peanut sauce over each bowl and garnish with chopped cilantro and peanuts.
  6. Serve and Enjoy! This power bowl is best enjoyed fresh but also makes a great meal-prep option for the week.

Notes

  • Store leftover Thai peanut sauce in an airtight container in the refrigerator for up to 1 week.
  • If meal prepping, keep the sauce separate and add it just before serving to keep the ingredients fresh.
  • For extra protein, add crispy tofu, tempeh, or grilled chicken (if not vegan).
  • Swap quinoa for brown rice, farro, or cauliflower rice for variety.

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