Save It There's something about a Buddha bowl that makes you feel like you're taking care of yourself while also having fun in the kitchen. My first attempt at this Thai peanut version happened on a Tuesday when I had a fridge full of random vegetables and an almost-empty jar of peanut butter staring me down. The sweet potatoes roasted golden while I chopped, the lime hit the sauce, and suddenly I had something that tasted like a restaurant meal but only took forty-five minutes start to finish. Now it's become my go-to when I want something colorful, filling, and unapologetically delicious.
I made this for a group of friends who were all on different diets—vegetarian, vegan, gluten-free—and for the first time ever, everyone ate the exact same thing without modifications. One friend asked for the recipe that night, and I realized how rare it is for a dish to feel fancy enough to crave but simple enough that you'd actually make it again.
Ingredients
- Sweet potatoes: Four medium ones give you that natural sweetness and creamy texture when roasted until the edges caramelize—don't skip stirring them halfway through or you'll end up with a sad bottom layer.
- Olive oil: Two tablespoons is the sweet spot for coating without making them greasy; any less and they stick.
- Salt and pepper: Season generously on the potatoes before roasting—this is where flavor actually lives.
- Broccoli florets: Two cups of raw broccoli adds crunch and a bit of earthiness that balances the sweet peanut sauce beautifully.
- Shredded cabbage: Red or green works, but red looks stunning in the bowl and adds a subtle peppery bite.
- Grated carrots: The sweetness pairs naturally with the peanut sauce, plus they add that satisfying crunch you need in every bite.
- Avocado: One sliced medium avocado brings richness, but if you're avoiding nuts entirely, tahini or sunflower seeds do the same job.
- Peanut butter: Half a cup creates that creamy sauce base—use the natural kind if you can, it actually tastes better and thins more easily with water.
- Soy sauce: Two tablespoons adds umami depth; tamari is the gluten-free swap and honestly, I prefer it.
- Maple syrup: Two tablespoons balances the salt and funk of the soy sauce, creating that restaurant-quality sweet and savory tension.
- Lime juice: Two tablespoons of fresh lime (not bottled if you can help it) cuts through the richness and makes everything taste brighter.
- Sesame oil: One tablespoon adds a toasted, nutty complexity that changes the entire sauce profile—skip only if you have a sesame allergy.
- Fresh cilantro: A quarter cup chopped adds freshness and a herbaceous note that makes you taste every other ingredient better.
- Chopped peanuts: A quarter cup for garnish gives you texture and reminds you this is more than just health food.
Instructions
- Heat your oven:
- Crank it to 400°F—this temperature is the goldilocks zone for sweet potatoes, hot enough to caramelize but not so hot that they dry out inside.
- Prepare the sweet potatoes:
- Dice them into bite-sized cubes, toss with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Twenty-five to thirty minutes is your window, and stirring halfway makes all the difference between limp and legendary.
- Get your vegetables ready:
- While the oven's working, prep everything else—float broccoli florets in a bowl, shred your cabbage, grate carrots, slice your avocado. This takes maybe ten minutes and keeps you from scrambling later.
- Make the sauce magic:
- In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until it's smooth and creamy. If it's too thick to drizzle, add warm water one tablespoon at a time until you reach that silky consistency.
- Bring it all together:
- Divide the roasted sweet potatoes among four bowls, then arrange your raw vegetables in little piles around them so it looks intentional and beautiful. Drizzle the peanut sauce generously over everything, letting it pool in the middle.
- Finish with flair:
- Scatter cilantro and peanuts on top, then serve right away while the potatoes are still warm and everything is at its crispest.
Save It This bowl became my answer to the 3 p.m. slump when I needed something nourishing but not heavy, something that felt indulgent while actually feeding my body real food. It taught me that healthy eating doesn't have to feel like punishment when you layer in good fat, bright acid, and a sauce that makes you want to lick the bowl.
Why This Bowl Works
The real magic is in the contrast—warm roasted sweetness against crisp raw vegetables, creamy sauce against crunchy garnish, savory-salty against bright lime. I learned this accidentally when I forgot to roast the potatoes once and tried to serve it raw; it was fine, but flat. Roasting brings out the caramel notes that make the whole thing sing instead of just sit there.
Swaps That Actually Work
The beautiful part about this bowl is that it's genuinely flexible without becoming chaos. I've swapped the broccoli for cauliflower, the red cabbage for green, even used butternut squash instead of sweet potato when I had it on hand. The sauce stays the same and somehow makes whatever vegetables you throw at it taste intentional.
For protein, I've added everything from baked tofu to roasted chickpeas to leftover grilled tempeh, and none of it fought with the peanut sauce. Rice and quinoa can anchor the bowl if you want it heartier, though honestly the roasted potatoes already provide that satisfied feeling where you're full for hours.
The nut-free version is genuinely delicious, not a sad compromise—sunflower seed butter has a slightly earthier taste that pairs beautifully with the lime and soy, and sunflower seeds scattered on top add the exact crunch you need. Just omit the sesame oil and you've got something that tastes completely intentional.
- Prep all components the night before and assemble right before eating for maximum freshness and texture.
- Make the sauce in a mason jar so you can shake it up quickly even on busy mornings.
- Store leftovers in separate containers and eat cold straight from the fridge if hot isn't in the cards.
Save It This bowl became my Tuesday ritual, my Friday work lunch, my proof that feeding yourself well doesn't have to be complicated or time-consuming. Make it once, and you'll understand why it keeps showing up on your kitchen counter.
Common Questions About Recipes
- → Can I make this bowl ahead for meal prep?
Store components separately in airtight containers. Roasted sweet potatoes keep well for 4-5 days, vegetables stay fresh 3-4 days, and the sauce lasts up to a week refrigerated. Assemble bowls just before serving for best texture.
- → How do I make this bowl nut-free?
Replace peanut butter with sunflower seed butter, omit sesame oil from the sauce, and garnish with sunflower seeds or pumpkin seeds instead of peanuts. The flavor profile remains rich and creamy.
- → What protein additions work well?
Baked tofu, crispy chickpeas, edamame, or grilled chicken transform this into a more substantial meal. Cook proteins while sweet potatoes roast for efficient timing.
- → Can I add grains to make it heartier?
Brown rice, quinoa, or soba noodles make excellent additions. Cook grains beforehand and add a generous scoop to each bowl before topping with vegetables and sauce.
- → How long does the peanut sauce keep?
The sauce stays fresh in the refrigerator for up to one week. Store in a jar or container and give it a good stir before using—thin with warm water if it thickens over time.