There’s something so comforting yet energizing about a bowl meal. Whether you call it a buddha bowl, rice bowl, or just your go-to healthy dinner, this creamy red curry Thai bowl with roasted sweet potatoes might just become your new favorite. It’s cozy enough for a chilly night but light enough to double as a spring dinner. Inspired by Thai chicken rice bowls and the satisfying flavors of a peanut chicken curry, this dish brings together roasted veggies, tender chicken, creamy curry sauce, and all the textures you want in a healthy bowl recipe. And yes, it’s a breeze to prep and totally customizable if you want to go veggie or low-carb. It’s basically the Thai-inspired buddha bowl recipe you didn’t know you needed.
Creamy Red Curry Thai Bowl with Roasted Sweet Potatoes
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Thai
Baking sheet For roasting the sweet potatoes. If you don’t have one, a large oven-safe dish works too.
Large skillet or wok Needed to sauté the chicken and simmer the curry sauce.
Saucepan or Rice Cooker To prepare the rice. A rice cooker makes this hands-off, but stovetop works just as well.
Knife and Cutting Board For prepping veggies and chicken.
Mixing bowls For tossing ingredients like chicken or veggies in seasonings.
Blender (optional) If you want an ultra-smooth sauce, you can blend it before simmering.
For the Bowl
- 2 medium sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup jasmine rice or brown rice, quinoa, or cauliflower rice for a no-carb version
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon oil neutral like canola or avocado
- 1 cup broccoli florets fresh or frozen
- 1 red bell pepper sliced thin
- ½ cup shredded carrots
- 2 green onions chopped
- ¼ cup chopped cilantro optional, for garnish
- ¼ cup crushed peanuts or cashews optional for crunch
For the Creamy Red Curry Sauce (Buddha Bowl Sauce)
- 1 tablespoon red curry paste
- 1 can 13.5 oz coconut milk (full fat for best results)
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup
- Juice of ½ lime
- 1 teaspoon grated ginger
- 1 garlic clove minced
- Optional: 1–2 teaspoons sriracha or chili garlic sauce for extra heat
Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender. The caramelization adds so much depth to this bowl.
Cook the Rice
While the sweet potatoes roast, cook your jasmine rice according to package instructions. Fluff with a fork and set aside. For low-carb or no carb meals, feel free to swap the rice for cauliflower rice or shredded cabbage slaw.
Sear the Chicken
In a bowl, toss the chicken breast pieces with red curry paste and soy sauce. Heat oil in a skillet or wok over medium-high heat. Add the chicken and sauté for 5–7 minutes, until golden and cooked through. Transfer to a plate and keep warm.
Sauté the Vegetables
In the same pan, add a little more oil if needed. Sauté the broccoli and red bell pepper for 4–5 minutes until just tender. Add carrots last and cook for another minute. You want the veggies crisp-tender for that perfect asian bowls healthy texture.
Make the Creamy Red Curry Sauce
Lower the heat to medium. In the same skillet, combine red curry paste, coconut milk, peanut butter, soy sauce, honey, lime juice, ginger, and garlic. Stir until smooth and simmer for 5–7 minutes, until slightly thickened. Add sriracha if you like spicy bowl recipes.
Assemble the Bowls
Divide rice among four bowls. Top each with roasted sweet potatoes, sautéed vegetables, and chicken. Drizzle generously with the creamy red curry sauce. Finish with chopped green onions, cilantro, and crushed peanuts for crunch.
Pairings
This chicken buddha bowl is already a complete, nutrient-dense meal, but if you want to build a full spread, try these:
- Appetizer recipes: Start with Thai spring rolls or edamame tossed in sea salt and chili oil.
- Drink Pairings: A Thai iced tea or a cucumber mint sparkling water would be refreshing. Light white wines like Riesling or Sauvignon Blanc also work beautifully.
- Dessert Ideas: Keep it simple with mango sticky rice or coconut milk chia pudding.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and slightly more flavorful. Just make sure they’re boneless and cut into bite-sized pieces for quicker cooking.
2. Can I make this vegan or vegetarian?
Yes! Swap the chicken with tofu, tempeh, or chickpeas. The red curry sauce and roasted sweet potatoes still shine. For a buddha bowls recipe that’s fully plant-based, just omit the fish sauce (if using) and use tamari instead of soy sauce for gluten-free.
3. Is this dish suitable for meal prep?
Totally. Store components separately for best texture, especially the sauce. It reheats beautifully and works great for weekday chicken breast dinner ideas or healthy bowls recipes.
4. What’s the best rice to use for a Thai bowl?
Jasmine rice is classic, but you can also use brown rice, quinoa, or wild rice. If you're following a no carb meals plan, cauliflower rice or even zucchini noodles are great substitutes.
5. Can I double the sauce for later?
Yes, and you should. This creamy buddha bowl sauce is perfect on noodles, grilled meats, or as a dipping sauce. It’s like a spinoff of Thai peanut chicken sauce—nutty, spicy, and addicting.
