Thai Buddha Bowl

This healthy and delicious Thai dish carefully balances sweet, salty and spicy flavors.


  • 1 large sweet potato, peeled and cut into ½ inch, diced in cubes
  • 1 large red onion, diced
  • 3 tbsp, extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts
  • ½ tsp garlic powder
  • ½ tsp. ground ginger
  • 1 garlic clove, minced
  • 1 tbsp creamy peanut butter
  • ¼ cup juice of 1 lime
  • 1 tbsp of low sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 4 c. cooked brown rice
  • 1 avocado, thinly sliced
  • 2 c. baby spinach
  • 1 tbsp freshly chopped cilantro
  • 1 tsp. toasted sesame seeds


  1. Preheat oven to 425. On a large baking sheet, spray a light mist of olive oil cooking spray, toss sweet potatoes and onion with 1 teaspoon of olive oil and salt and pepper. Roast until tender about 20-25 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Season chicken with salt, pepper, garlic and ginger. Cook until golden and no longer pink. 8 minutes per side, Let rest 10 minutes then slice.
  3. In a small bowl, whisk together, garlic, peanut butter, lime juice, soy sauce, and honey, whisk in sesame oil and 1 Tbsp. olive oil until smooth.
  4. Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle cilantro and sesame seeds and drizzle with dressing before serving.

Nutritional Information

Serving Size: ¼ recipe
Calories: 599
Fat: 24 g
Calories from fat: 224
Protein: 39 g
Carbohydrates: 81 g

Photo Credit: Damn Delicious -

By: Betsy Day