Thai Peanut Sweet Potato Broccoli Buddha Bowl + Weekly Menu

Hi, hi! It’s been a week since my last post and I didn’t even know that. I had a post (a different post) nearly ready to go…but never got to completion. But today I detoured and decided I needed to post a recent favorite recipe because I don’t know about you, but life has been kicking my butt and I have to take the lead on finding the joy here in 2022.

Since December 26th, we’ve survived 4 separate quarantines (please check out the reel I spent an embarrassing amount of time creating), our after school babysitter getting COVID, AND several snow days. It looks like for the first time since mid-December, it will be a normal week – everyone going to their designated places in the world for the next 5 days. In a row.

If that isn’t the biggest jinx there ever was, right? SHUSH YOUR FACE!

I had intended to post on Thursday, but Shea had her first Taekwondo belt testing…and it didn’t end until nearly 8pm. I had dinner (this dinner!) all prepped and laying out, thinking we’d be back home by 6:30pm for a slightly later-than-usual dinner. Not so. We swung through McDonalds for Happy Meals, with exhausted, hangry children. My kids thought they hit the Mega Millions that night. It’s not that they never get fast food (okay, it’s rare), but they were just sure we were returning home to brussels sprouts and sweet potatoes…which do not hold a candle to a nugget or some fries. 

And sure, Mark and I ate this meal at 9pm after the kids were in bed. But you know what? It was worth the wait. There was not one complaint from my better half on the absence of meat and that, my friends, is how I KNOW he enjoyed a vegetarian delight. Plus, he told me he loved it. He’s working on those words of affirmation he knows I crave 😉

What I love about this recipe is the cold weather veggies and the touch of cinnamon, but you could swap in whatever veggies and seasoning combo your little heart desires…because, d’oh, the star of this meal is the peanut sauce. It was velvety and subtly sweet and just a tad bit spicy. Coupled with a crumble of peanuts and some perfectly cooked rice, I was in a state of heaven amid a very stressful day.

We’re still waiting to find out Shea’s belt rank (thinking she might’ve skipped a rank!), but there’s no reason for me to wait for a meatless Monday post to share this gem. You’re so very welcome!

Thai Peanut Sweet Potato Broccoli Buddha Bowl

Thai Peanut Sweet Potato Broccoli Buddha Bowl

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Robust, roasted veggies sit atop fluffy rice and topped with a silky peanut sauce and peanut crumble for the perfect finish!

Ingredients

Bowls:

  • 2 sweet potatoes, peeled and diced into 1-inch cubes
  • 1 head broccoli, cut into florets (~12 oz, without stems)
  • 3 carrots, peeled and cut into chunky sticks
  • 1 lb brussels sprouts, halved
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • dash cayenne pepper
  • 2 cups dry rice, cooked according to package directions

Thai Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 1/2 cup water
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp honey
  • 1 Tbsp lime juice
  • 1/4 tsp dried basil
  • 1/4 tsp crushed red pepper flakes (more to taste)
  • 1/2 cup chopped cilantro
  • 1/2 cup (2 oz) chopped peanuts

Instructions

  1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. Add chopped veggies to a large bowl and drizzle with oil. Add the garlic and spices (cinnamon through cayenne); toss well. Distribute half to each prepared baking sheet and arrange in a single layer.
  3. Bake for 20 minutes or until tender and beginning to char.
  4. Meanwhile, cook rice according to package directions.
  5. Whisk together all sauce ingredients until smooth and well-combine in a bowl; set aside.
  6. Serve bowls by first distributing rice into each of 6 bowls, followed by 1/6 of the veggies and topped with the peanut sauce, cilantro, and chopped peanuts.

Notes

Recipe slightly adapted from Nourish with Nik

Nutrition Information:
Yield: 6 Serving Size: ~1 cup rice with ~1 1/2 cups veggies and peanut sauce
Amount Per Serving: Calories: 580Total Fat: 24.5gCholesterol: 0mgSodium: 599mgCarbohydrates: 77.5gFiber: 7.0gSugar: 11.3gProtein: 14.3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Looking for more vegetarian delights? Voila!

Weekly Menu: February 6th – 10th

Be well,

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