Thai Peanut Sweet Potato Bowl (Printable)

Vibrant bowl with roasted sweet potatoes, fresh vegetables, and creamy Thai peanut sauce. Ready in 45 minutes.

# What You’ll Need:

→ Roasted Sweet Potatoes

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Fresh Vegetables

05 - 1 cup broccoli florets
06 - 1 cup shredded green cabbage
07 - 1/2 cup grated carrots
08 - 1 avocado, sliced

→ Garnishes

09 - 1/4 cup fresh cilantro, chopped
10 - 1/4 cup chopped peanuts

→ Thai Peanut Sauce

11 - 1/2 cup natural peanut butter
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon maple syrup
14 - 1 tablespoon lime juice
15 - 1 teaspoon sesame oil
16 - 2-3 tablespoons warm water (to thin sauce as needed)

# How To Make It:

01 - Preheat your oven to 400°F.
02 - Toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway, until golden and tender.
03 - While the sweet potatoes roast, prepare the fresh vegetables: cut broccoli into bite-sized florets, shred the cabbage, grate the carrots, and slice the avocado.
04 - In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons of warm water. Add more water, a little at a time, until the sauce is creamy and pourable.
05 - To assemble, divide broccoli, cabbage, carrots, and avocado among four bowls. Top with roasted sweet potatoes. Drizzle generously with peanut sauce.
06 - Garnish with chopped cilantro and peanuts. Serve immediately.

# Expert Advice:

01 -
  • The roasted sweet potatoes get caramelized edges while staying creamy inside, creating the perfect base for everything else.
  • That peanut sauce keeps in the fridge for weeks, and suddenly plain vegetables become something you actually want to eat.
  • You can prep all the vegetables in advance and assemble these bowls in under five minutes when you are exhausted.
02 -
  • I once forgot to line my baking sheet and spent twenty minutes scrubbing roasted sweet potato residue off metal, so take the thirty seconds to use parchment paper.
  • The sauce thickens in the refrigerator, so always thin it with a little warm water right before serving instead of trying to force cold thick sauce over your vegetables.
03 -
  • Sprinkle everything with sesame seeds or red pepper flakes if you want to add extra texture and a little heat.
  • Leftover sauce works incredible as a dip for spring rolls or drizzled over roasted vegetables straight from the oven.
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