Thai Peanut Sweet Potato Buddha Bowls

This picture does not even do the star of this recipe justice–the peanut sauce!!! I added even more after I took this picture, and I should have taken another picture because it was GOLD. The majority of the sauce is coconut milk, peanut butter, and Thai red curry paste, which combines to make a sweet, spicy, and perfectly creamy sauce. I seriously enjoying spoonfuls of this sauce as I was making it, and it was addicting.

The sweet potatoes definitely were a close second place. They’re roasted with cinnamon, garlic powder, and fresh rosemary–YUM!

Please make this recipe. You will love it.


  • 4 cups sweet potato, peeled & small dice (about two medium potatoes)
  • 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 cooked quinoa
  • ½ cup shredded carrots
  • ¼ cup fresh cilantro
  • ¼ cup peanuts, chopped

For the Peanut Sauce:

  • 1½ 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 fresh lime juice

Click here for full recipe details.

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