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–+ servings
Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl – Your New Comfort Food

Enjoy the rich flavors of a Thai Peanut Sweet Potato Buddha Bowl, a healthy and fulfilling dish perfect for lunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 2 cups Rolled Oats Use gluten-free oats for gluten-free cookies.
  • 1 cup Nut Butter (e.g., almond or peanut) Substitute with sunflower seed butter for nut-free option.
  • 1/2 cup Maple Syrup Honey can be used if not vegan.
  • 1 cup Chocolate Chips Dark chocolate chips enhance the flavor.

Equipment

  • Baking sheet
  • Mixing Bowl
  • spoon

Method
 

Baking Instructions
  1. Prepare Your Baking Sheet: Line a baking sheet with parchment paper and preheat your oven to 350°F (175°C).
  2. Mix Ingredients Together: In a mixing bowl, combine rolled oats, nut butter, and maple syrup until cohesive.
  3. Add Chocolate Chips: Gently fold in the chocolate chips evenly into the dough.
  4. Form the Cookies: Scoop portions of the mixture onto the baking sheet, about 2 inches apart, and flatten slightly.
  5. Chill the Dough (if needed): Refrigerate for 10-15 minutes if the mixture is loose.
  6. Bake the Cookies: Bake for 10-12 minutes until golden brown at the edges but still soft in the center.
  7. Cool the Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container for up to 1 week at room temperature or refrigerate for up to 2 weeks. Freeze individually wrapped cookies for up to 3 months.

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