Name: macro-friendly winter thai buddha bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: thai
Ingredients: 1 medium sweet potato, cubed; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon chili powder; 1 cup cooked quinoa; 2 cups mixed winter greens; 1/2 cup bell pepper, sliced; 1/2 cup purple cabbage, sliced; 1/2 cup cucumber, sliced; 200 g firm tofu; 2 tablespoons tamari; 1 tablespoon sesame oil; 1 clove garlic, minced; 1 avocado, sliced; 2 tablespoons toasted peanuts; 2 tablespoons chopped cilantro; 3 tablespoons peanut butter; 2 tablespoons lime juice; 1 tablespoon honey; 1 teaspoon sesame oil; sriracha to taste

Description

This cozy gluten-free buddha bowl features roasted sweet potatoes, quinoa, tofu, fresh winter greens, and a creamy peanut-lime dressing for balanced macros and vibrant Thai-inspired flavors. It’s easy to meal prep and supports heart health with good fats and plant-based protein.

Ingredients

Scale

1 medium sweet potato, cubed

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon chili powder

1 cup cooked quinoa

2 cups mixed winter greens

1/2 cup bell pepper, sliced

1/2 cup purple cabbage, sliced

1/2 cup cucumber, sliced

200 g firm tofu

2 tablespoons tamari

1 tablespoon sesame oil

1 clove garlic, minced

1 avocado, sliced

2 tablespoons toasted peanuts

2 tablespoons chopped cilantro

3 tablespoons peanut butter

2 tablespoons lime juice

1 tablespoon honey

1 teaspoon sesame oil

sriracha to taste

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss sweet potato cubes with olive oil, salt, and chili powder. Roast on a sheet pan for 25–30 minutes until tender and caramelized.

3. Press tofu to remove excess moisture, then cut into cubes and marinate with tamari, sesame oil, and garlic. Bake or air fry for 12–15 minutes until golden.

4. Cook quinoa according to package instructions and keep warm.

5. Prepare winter greens, bell pepper, cabbage, and cucumber by washing and slicing.

6. Whisk peanut butter, lime juice, honey, sesame oil, and sriracha until smooth to make the dressing.

7. Assemble each bowl with quinoa and greens as the base, then top with roasted sweet potatoes, tofu, bell pepper, cabbage, and cucumber.

8. Drizzle the peanut-lime dressing over the bowl and finish with avocado slices, toasted peanuts, and cilantro.

9. Serve immediately or pack components separately for meal prep.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: main course
Method: roasting
Cuisine: thai

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 6
Sodium: 400
Fat: 22
Saturated Fat: 5
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 48
Fiber: 9
Protein: 28
Cholesterol: 0

Keywords: thai bowls healthy, winter buddha bowl, macro friendly, gluten free buddha bowl, sweet potato poke bowl, buddy bowl recipes, good cholesterol recipes