Description
Indulgent Thai Peanut Sweet Potato Bowls bring Southeast Asian flavors dancing across your palate with rich, creamy peanut sauce and tender roasted vegetables. Hearty sweet potatoes and crisp toppings create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Vegetables and Proteins:
- 2 medium sweet potatoes, diced into ½-inch cubes
- 1 cup shredded red cabbage
- 1 carrot, julienned
- ½ red bell pepper, sliced
- ½ cup edamame (or chickpeas)
- ½ small avocado, sliced
Grains and Base:
- 1 cup cooked quinoa or brown rice (or cauliflower rice for low-carb)
Sauce and Toppings:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon sriracha (optional for spice)
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2–3 tablespoons warm water (to thin)
- 2 tablespoons crushed peanuts
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes (for heat)
- ¼ cup chopped fresh cilantro
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the roasting surface by lining a baking sheet with parchment paper and heating the oven to 400F (200C). Carefully toss sweet potato cubes with aromatic seasonings including olive oil, garlic powder, paprika, salt, and pepper.
- Distribute seasoned sweet potatoes evenly across the prepared baking sheet, ensuring they are not overcrowded. Roast for 20-25 minutes, rotating the potatoes midway to guarantee uniform caramelization and tenderness.
- Craft the vibrant Thai peanut sauce by combining creamy peanut butter, umami-rich soy sauce, zesty lime juice, sweet honey, spicy sriracha, minced ginger, fragrant sesame oil, and warm water. Whisk thoroughly until achieving a silky, uniform consistency.
- Create a foundation of quinoa or rice in serving bowls, forming a nutritious base for the colorful ingredients.
- Layer the roasted sweet potatoes atop the grains, then artfully arrange crunchy red cabbage, julienned carrots, crisp bell peppers, and verdant edamame around the potatoes.
- Generously drizzle the prepared Thai peanut sauce over the assembled bowl, ensuring each ingredient receives a coating of the rich, complex flavor.
- Enhance the dish with textural garnishes: sprinkle crushed peanuts, shower sesame seeds, dust with red pepper flakes, and crown with creamy avocado slices.
- Present the bowls either warm or at ambient temperature, ready to be savored immediately.
Notes
- Roast sweet potatoes until edges are crispy and golden for maximum flavor depth and caramelization.
- Customize sauce heat level by adjusting sriracha amount, allowing personalized spice tolerance.
- Swap quinoa with cauliflower rice for low-carb version or use brown rice for added nutritional benefits.
- Prepare sauce ahead and store in refrigerator for up to 5 days, making meal prep super convenient and quick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg