Roasted Beet and Sweet Potato Buddha Bowl with Spicy Peanut Sauce

A Buddha bowl is a nourishing, colorful meal that combines a variety of flavors and textures. This Roasted Beet and Sweet Potato Buddha Bowl is the perfect combination of earthy and sweet, with vibrant beets, roasted sweet potatoes, and a creamy, spicy peanut sauce that adds an Asian-inspired twist. It’s a hearty, healthy, and satisfying meal that’s perfect for lunch or dinner. Each component brings something unique to the bowl, from the crispy roasted veggies to the fresh crunch of red cabbage, all nestled on a bed of brown rice.

Ingredients:

For the Roasted Vegetables:

  • 2 medium sweet potatoes, peeled and diced
  • 3 medium beets, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

For the Buddha Bowl:

  • 1 cup brown rice
  • 2 cups water or vegetable broth
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber
  • 1 cup baby spinach
  • 1/4 cup chopped cilantro
  • 1 tbsp sesame seeds
  • 1/4 cup chopped peanuts (optional)
  • 1 lime, cut into wedges (for serving)

For the Spicy Peanut Sauce:

  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 1-2 tsp sriracha (adjust to taste)
  • 3-4 tbsp warm water (to thin sauce)

Preparation:

Step 1: Prepare and Roast the Vegetables

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the diced sweet potatoes and beets on the baking sheet. Drizzle with olive oil and sprinkle with paprika, smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Cook the Brown Rice

  1. While the vegetables are roasting, rinse the brown rice under cold water.
  2. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, reduce heat to a simmer, and cover.
  3. Cook for 35-40 minutes or until the rice is tender and all liquid is absorbed. Fluff with a fork and set aside.

Step 3: Make the Spicy Peanut Sauce

  1. In a small bowl, combine peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha.
  2. Whisk together until smooth. Add warm water, one tablespoon at a time, until you reach your desired consistency.
  3. Taste and adjust seasonings if needed, adding more sriracha for heat or a bit more maple syrup for sweetness.

Step 4: Prepare the Bowl Ingredients

  1. While the rice and vegetables are cooking, prepare the fresh ingredients. Shred the red cabbage and carrots, and slice the cucumber.
  2. Chop the cilantro and set aside for garnish.

Step 5: Assemble the Buddha Bowls

  1. In each bowl, start with a base of cooked brown rice.
  2. Arrange roasted sweet potatoes, beets, shredded red cabbage, carrots, cucumber slices, and baby spinach around the rice.
  3. Drizzle generously with the spicy peanut sauce.
  4. Garnish with chopped cilantro, sesame seeds, and chopped peanuts if desired.
  5. Serve with lime wedges on the side for an extra zesty kick.

Cooking Note:

  • For perfectly roasted vegetables, make sure not to overcrowd the baking sheet. This ensures they get crispy edges instead of steaming.
  • If you want a meal prep option, double the recipe and store components separately. Assemble fresh bowls each day for the best flavor.
  • The spicy peanut sauce can be refrigerated for up to a week. If it thickens, add a bit of warm water to thin it before use.

Serving Suggestions:

  • Serve the Buddha bowl warm or at room temperature. It’s also delicious cold, making it a great option for a packed lunch.
  • Pair with a simple green salad or a miso soup for a complete meal.
  • Top with a poached egg or grilled tofu for added protein.

Tips:

  1. Use a mix of colors: Adding more vegetables like roasted red bell peppers, zucchini, or butternut squash will enhance the visual appeal and nutrient profile.
  2. For a grain-free version: Substitute the brown rice with cauliflower rice or a bed of mixed greens.
  3. Customize the sauce: Adjust the peanut sauce to your taste. Add more ginger for extra freshness, or more sriracha for added heat.
  4. To save time: Roast the vegetables and make the sauce ahead of time. They keep well in the fridge for 3-4 days.
  5. Change up the grains: Instead of brown rice, try quinoa, farro, or even soba noodles for variety.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

60 minutes

Nutritional Information (Per Serving – Serves 4):

  • Calories: 520
  • Protein: 13g
  • Sodium: 640mg
  • Carbohydrates: 75g
  • Fiber: 11g
  • Fat: 22g
  • Sugars: 12g

Conclusion

This Roasted Beet and Sweet Potato Buddha Bowl with Spicy Peanut Sauce is not only visually stunning but also packed with flavor and nutrients. The combination of roasted vegetables, fresh greens, and a bold peanut sauce creates a meal that is filling, balanced, and perfect for any season. Whether you’re looking for a healthy lunch, a meatless Monday option, or a dish that’s easy to customize, this Buddha bowl ticks all the boxes. Give it a try, and enjoy a delicious and wholesome meal that will nourish both body and soul!

Print
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Roasted Beet and Sweet Potato Buddha Bowl with Spicy Peanut Sauce


  • Author: Imili Johnson
  • Total Time: 60 minutes

Ingredients

Scale

For the Roasted Vegetables:

  • 2 medium sweet potatoes, peeled and diced
  • 3 medium beets, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

For the Buddha Bowl:

  • 1 cup brown rice
  • 2 cups water or vegetable broth
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber
  • 1 cup baby spinach
  • 1/4 cup chopped cilantro
  • 1 tbsp sesame seeds
  • 1/4 cup chopped peanuts (optional)
  • 1 lime, cut into wedges (for serving)

For the Spicy Peanut Sauce:

  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 12 tsp sriracha (adjust to taste)
  • 34 tbsp warm water (to thin sauce)

Instructions

Step 1: Prepare and Roast the Vegetables

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the diced sweet potatoes and beets on the baking sheet. Drizzle with olive oil and sprinkle with paprika, smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Cook the Brown Rice

  1. While the vegetables are roasting, rinse the brown rice under cold water.
  2. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, reduce heat to a simmer, and cover.
  3. Cook for 35-40 minutes or until the rice is tender and all liquid is absorbed. Fluff with a fork and set aside.

Step 3: Make the Spicy Peanut Sauce

  1. In a small bowl, combine peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha.
  2. Whisk together until smooth. Add warm water, one tablespoon at a time, until you reach your desired consistency.
  3. Taste and adjust seasonings if needed, adding more sriracha for heat or a bit more maple syrup for sweetness.

Step 4: Prepare the Bowl Ingredients

  1. While the rice and vegetables are cooking, prepare the fresh ingredients. Shred the red cabbage and carrots, and slice the cucumber.
  2. Chop the cilantro and set aside for garnish.

Step 5: Assemble the Buddha Bowls

  1. In each bowl, start with a base of cooked brown rice.
  2. Arrange roasted sweet potatoes, beets, shredded red cabbage, carrots, cucumber slices, and baby spinach around the rice.
  3. Drizzle generously with the spicy peanut sauce.
  4. Garnish with chopped cilantro, sesame seeds, and chopped peanuts if desired.
  5. Serve with lime wedges on the side for an extra zesty kick.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 520
  • Sodium: 640mg
  • Protein: 13g

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