Buddha Bowl with SunButter Thai Sauce Recipe | Yummly
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Buddha Bowl With SunButter Thai Sauce

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  • 1 sweet potato (large, peeled and cut into 1/2-inch cubes)
  • 1 red onion (large, diced)
  • 4 Tbsp. olive oil (divided)
  • kosher salt
  • chicken
  • chicken
  • freshly ground black pepper
  • 1 lb. boneless skinless chicken breast
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1 garlic clove (small, minced)
  • 1 Tbsp. soy sauce
  • 2 Tbsp. SunButter (any smooth variety)
  • 1 Tbsp. honey
  • 1/4 cup lime juice
  • 1 Tbsp. sesame oil
  • 2 cups cooked brown rice
  • 2 cups baby spinach
  • 1 avocado (thinly sliced)
  • chopped cilantro (for garnish, optional)
  • roasted sunflower seeds (for garnish, optional)
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    1. Heat oven to 425°F.
    2. Spread sweet potatoes and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20 to 25 minutes, until the sweet potatoes are tender.
    3. While potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder, and ground ginger. Add chicken to skillet and cook for 6 to 8 minutes per side, or until cooked through. Remove from skillet to plate and let rest for 10 minutes, then cut each breast into 1-inch pieces.
    4. To make dressing whisk together garlic, soy sauce, SunButter, honey, and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon olive oil until smooth.
    5. Put 1/2 cup rice in each bowl. Top with roasted sweet potatoes, chicken, baby spinach and avocado. Drizzle with dressing and sprinkle with cilantro and sesame seeds.
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